Red Meat Allergy Friendly Dairy Free Iced Vanilla Latte
Total time20 min
Prep time5 min
Cook time5 min
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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
- 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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