Iced Cherry Latte Recipe

Combine fruit and sugar

Place the pitted cherries, granulated sugar, and 2 tbs water in a small saucepan over medium heat.

Simmer

Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until cherries release their juices and begin to soften.

Add lemon and vanilla

Stir in the lemon juice and vanilla extract. This brightens the flavor and balances sweetness.

Thicken

Mix the cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes more until the compote thickens slightly. Remove from heat. If you prefer a looser sauce, skip the slurry.

Cool

Let the compote cool to room temperature (10–15 minutes). For a cold drink, refrigerate the compote for 15–20 minutes until chilled. Compote can be made ahead and stored covered in the fridge for up to 5 days.

Prepare coffee

Brew two shots of espresso (about 60 ml total) or make 60 ml very strong coffee. Let it cool slightly (1–2 minutes) so it doesn't immediately melt the ice.

Sweeten (optional)

If you like a sweeter latte, add 1–2 tsp simple syrup or cherry syrup to the warm espresso and stir to dissolve. If your compote is very sweet, you may skip additional syrup.

Layer glass

Spoon 2–3 tablespoons of the cooled cherry compote into the bottom of a tall glass. Press slightly with the back of the spoon to distribute some cherry pieces and sauce.

Add ice and milk

Fill the glass with ice (about 1 cup). Pour the oat milk over the ice, leaving room at the top for espresso.

Pour espresso

Slowly pour the warm (not piping hot) espresso over the back of a spoon or directly onto the milk so it creates a layered look. Stir gently if you want an even cherry-coffee-milk blend.

Garnish and serve

Top with an optional maraschino cherry or a spoonful of extra compote. Serve with a straw and stirrer so the drinker can mix the cherry compote into the latte while drinking.