Coffee Cream Vanilla Latte

Ingredients

• 2 shot espresso (Double shot)
• 120 ml milk (The source gives a range of 120–180 ml (4–6 oz). Use up to 180 ml (6 oz) as desired.)
• 10 g vanilla syrup (Use 10–20 g, to taste; the source references Amoretti.)
• 1 tsp instant coffee powder (The source references Nescafé.)
• 30 ml heavy cream (For the coffee cream/cold foam)
• milk (A splash, for the coffee cream/cold foam)
• 1 tsp sugar (Use 5–7 g, or to taste, according to the source.)
• cocoa powder (For garnish)

Steps

1. 1

   Prepare a double shot of espresso.

2. 2

   Combine the instant coffee powder, heavy cream, a splash of milk, and sugar to make the coffee cream/cold foam. Whisk or froth until foamy; the source does not specify a particular foaming method.

3. 3

   Add the milk and vanilla syrup to the espresso and stir to make the vanilla latte.

4. 4

   Top the latte with the coffee cream/cold foam.

5. 5

   Garnish with cocoa powder and serve.

Notes

The source provides ingredient quantities but does not specify whether the latte is served hot or iced, nor does it state a precise cold-foaming technique. Milk, vanilla syrup, and sugar quantities are given as ranges; adjust to taste within those ranges.

Nutrition per serving

• drink
• coffee
• latte
• vanilla
• cold foam
• caffeine
• vegetarian
• home cafe