Eosinophilic Esophagitis Friendly Dairy Free Iced Vanilla Latte

Total time20 min

Prep time5 min

Cook time5 min

Eosinophilic Esophagitis Friendly Dairy Free Iced Vanilla Latte

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Ingredients

1 serving

For the vanilla syrup

¼ cup water
¼ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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½ tsp vanilla extract

For the latte

2 shots (2 oz) espresso, freshly brewed and cooled
1 cup dairy free milk
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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