Iced Vanilla Bean Latte with Vanilla Cream

Iced Vanilla Bean Latte with Vanilla Cream

Bold espresso meets a silky vanilla bean cream for a cold, lightly sweet coffee treat.

Total 5 min Makes 1 serving Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This iced latte pairs strong espresso with a lightly whipped vanilla cream that cascades through the glass as you stir. Real vanilla bean paste gives it specks of flavor and a fragrant, bakery-like sweetness, making it a satisfying stand-in for a coffee shop order at home.

Ingredients

  • 1/3 cup heavy cream
  • 1 tablespoon sweetened condensed milk
  • 1/2 teaspoon vanilla bean paste
  • 2 shots espresso, freshly brewed and cooled slightly
  • 1 cup ice cubes
  • 1/2 cup whole milk
  • 1 tablespoon simple syrup

Method

  1. In a small bowl, whisk the heavy cream, sweetened condensed milk, and vanilla bean paste together until slightly thickened and softly billowy, about 1 minute.

  2. Brew the espresso and set aside to cool slightly for a few minutes so it doesn't melt the ice too quickly.

  3. Fill a tall glass with the ice cubes.

  4. Pour the whole milk and simple syrup over the ice, then stir briefly to combine.

  5. Slowly pour the espresso over the ice and milk.

  6. Spoon the whipped vanilla cream over the top so it floats and swirls down through the glass. Serve immediately with a straw and stir just before drinking.

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Rate this recipe

★ 4.3 (1)

Iced Vanilla Bean Latte with Vanilla Cream

This iced latte pairs strong espresso with a lightly whipped vanilla cream that cascades through the glass as you stir. Real vanilla bean paste gives it specks of flavor and a fragrant, bakery-like sweetness, making it a satisfying stand-in for a coffee shop order at home.

5 min 1 serving 210 cal

Ingredients

  • 1/3 cup heavy cream
  • 1 tablespoon sweetened condensed milk
  • 1/2 teaspoon vanilla bean paste
  • 2 shots espresso, freshly brewed and cooled slightly
  • 1 cup ice cubes
  • 1/2 cup whole milk
  • 1 tablespoon simple syrup

Method

  1. 1

    In a small bowl, whisk the heavy cream, sweetened condensed milk, and vanilla bean paste together until slightly thickened and softly billowy, about 1 minute.

  2. 2

    Brew the espresso and set aside to cool slightly for a few minutes so it doesn't melt the ice too quickly.

  3. 3

    Fill a tall glass with the ice cubes.

  4. 4

    Pour the whole milk and simple syrup over the ice, then stir briefly to combine.

  5. 5

    Slowly pour the espresso over the ice and milk.

  6. 6

    Spoon the whipped vanilla cream over the top so it floats and swirls down through the glass. Serve immediately with a straw and stir just before drinking.