Iced Vanilla Latte Recipe

Make simple vanilla syrup

Combine 0.25 cup granulated sugar and 0.25 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1 minute, then remove from heat. Stir in 1 tsp pure vanilla extract. Cool to room temperature (about 10–15 minutes). Transfer to a jar and refrigerate if not using immediately. Yields roughly 5–6 tablespoons.

Prepare espresso or strong coffee

Pull two shots of espresso (about 2 ounces total). If you don't have an espresso machine, brew 2 ounces (or 1/4 cup) of very strong coffee (use a concentrated brew or double-strength drip). Allow the espresso/coffee to cool slightly (30–60 seconds) but use while still warm so it mixes with syrup.

Optional: chill coffee quickly

If you prefer a colder beverage without diluting ice too much, place the shots briefly in the freezer (45–90 seconds) or pour over a small amount of ice non-full cup to cool quickly then discard that small ice.

In a 16 oz serving glass, add 1 cup of ice cubes.

Pour 2 shots of espresso (or 2 oz strong coffee) over the ice.

Add 2 to 3 tablespoons of the prepared vanilla syrup (adjust to taste). If using the optional 0.25 tsp vanilla bean powder for extra aroma, add it now and stir briefly to incorporate.

Pour 1.25 cups cold milk over the coffee and syrup. Stir gently for about 10–15 seconds to combine. Taste and add more syrup if needed (up to 3–4 tbs for sweeter).

Top with 2 tablespoons whipped cream if desired and a light sprinkle of vanilla bean powder or a drop of extra vanilla extract for aroma.

Serve immediately with a straw.