Dairy Free Iced Vanilla Latte
That first sip of a cold, creamy vanilla latte on a warm day is genuinely hard to beat, and this version delivers every bit of that café-style satisfaction without a drop of dairy. A quick homemade vanilla syrup — just water, sugar, and vanilla extract simmered together — gives you that smooth, fragrant sweetness that bottled syrups often miss. Once the espresso and syrup are cooled, it all comes together in minutes: ice, espresso, syrup, and your dairy free milk of choice poured right over the top. Choosing your own plant-based milk means you're fully in control of what goes into the glass, no guessing about shared equipment or hidden dairy derivatives. The result is a beautifully layered, barista-worthy drink you can make at home for a fraction of the cost. It's the kind of recipe you'll find yourself coming back to every single morning.
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Learn more →Ingredients
1 serving
For the vanilla syrup
- ¼ cup water
- ¼ cup granulated sugar
- ½ tsp vanilla extract
For the latte
- 2 shots (2 oz) espresso, freshly brewed and cooled
- 1 cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 cup ice
Instructions
- 1
Combine the water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2–3 minutes. Remove from heat, stir in the vanilla extract, and let the syrup cool for at least 10 minutes until it reaches room temperature.
- 2
Brew 2 shots of espresso and allow them to cool to room temperature, or chill briefly in the refrigerator for 5 minutes.
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