Ingredients
Strawberry Syrup
- 1 cup (140 grams) strawberries, quartered (fresh or frozen)
- ¼ cup (50 grams) granulated sugar
- ½ cup (120 ml) water
Iced Strawberry Latte
- 3 tablespoons (45 ml) strawberry syrup
- ice as needed
- ½ cup (120 ml) milk*
- ¼ cup (60 ml) espresso, slightly cooled (2 shots)
Instructions
Strawberry Syrup
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Combine the quartered strawberries, sugar and water in a small saucepan.
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Bring to a light boil over medium heat. Reduce heat slightly and simmer for 10-15 minutes, stirring occasionally. The strawberries will soften and release their juices and the mixture will reduce slightly.
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Pour the strawberry mixture through a fine mesh sieve. You can discard the strawberries or set aside to put in your coffee.
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Allow the syrup to cool to room temperature before using and store in an airtight container in the fridge. There will be enough syrup for 3-4 lattes.
Iced Strawberry Latte
- Pour the strawberry syrup into a glass. You can also add leftover strawberry pieces if using.
- Top with ice and pour in the milk (frothed if desired), followed by the espresso.
- Stir to combine and enjoy!
Notes
Milk: I prefer whole milk for a super creamy latte, but you can easily substitute any plant-based milk instead. I recommend oat milk because it froths the best of plant-based milks. And while I use my nespresso aeroccino to make cold-frothed milk for this recipe, it’s not necessary and plain milk will work just fine.
Storing: The strawberry syrup can be stored in an airtight container in the fridge for several weeks.