Ingredients
Equipment
Method
- Brew 1-2 shots of espresso directly into a heatproof glass or mug. If you don't have an espresso machine, brew a very strong coffee using your preferred method (French press, pour-over, or a very concentrated drip coffee). Allow it to cool slightly for a minute or two if very hot.1-2 shots strong brewed espresso or very strong coffee (blonde roast recommended)
- Grab your favorite tall glass. Add your homemade vanilla syrup to the bottom of the glass. Adjust the amount of syrup to your personal sweetness preference – start with 2 tablespoons and add more if you like it sweeter.2-3 tablespoons homemade vanilla syrup (or store-bought)
- Pour 1 cup of your chosen milk into the glass over the vanilla syrup. Stir gently to combine the syrup and milk.1 cup unsweetened almond milk (or your preferred milk like oat, soy, or dairy), 2-3 tablespoons homemade vanilla syrup (or store-bought)
- Fill the glass generously with ice cubes.1/2 cup ice cubes
- Carefully pour the slightly cooled espresso or strong coffee over the ice and milk mixture. The hot coffee will slightly melt some of the ice and mingle with the other ingredients.1-2 shots strong brewed espresso or very strong coffee (blonde roast recommended), 1 cup unsweetened almond milk (or your preferred milk like oat, soy, or dairy), 1/2 cup ice cubes
- Stir everything together well to ensure the flavors are evenly distributed. For an extra special treat, top with a dollop of whipped cream and a sprinkle of vanilla bean specks or cinnamon, if desired.whipped cream for topping, vanilla bean specks or a pinch of cinnamon for garnish
Notes
Best enjoyed immediately. Can be stored in an airtight container in the refrigerator for up to 24 hours. Shake or stir before serving and add fresh ice.
