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Ingredients
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Espresso
Vanilla Syrup
Milk & Ice
Optional Garnish
Method
Vanilla Syrup
Make simple vanilla syrup
Combine 2 tablespoons granulated sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer. Remove from heat, stir in 1 teaspoon pure vanilla extract, and let cool to room temperature. (Alternatively, for quick use, dissolve sugar into warm water and add vanilla.) Yield: about 3 tablespoons syrup — use 2 to 3 tablespoons per drink to taste.
Espresso
Brew espresso
Brew two shots of espresso (about 2 ounces total) using an espresso machine. If you do not have an espresso machine, brew 2 ounces of very strong hot coffee (use double-strength) or prepare 2 ounces of concentrated stovetop coffee. Allow the espresso to cool slightly (1–2 minutes) so it doesn't melt all the ice immediately.
Assembly
Build the iced latte
Fill a 16-oz glass with 1 cup ice cubes (about 1 to 1¼ cups depending on cube size). Pour 2–3 tablespoons of the cooled vanilla syrup over the ice. Add 10 ounces of cold milk to the glass. Slowly pour the two shots of espresso over the milk and ice — this creates a pleasing layered effect. Stir gently to combine, or leave layered if desired.
Adjust sweetness and serve
Taste and add more vanilla syrup if you prefer it sweeter (up to an additional tablespoon). Optionally top with 2 tablespoons lightly whipped cream and a tiny pinch (about 1/4 tsp) of vanilla bean scraped on top or a few drops of extra vanilla extract for aroma. Insert a straw and serve immediately.