Description
Indulge in the refreshing combination of strawberries and coffee with our perfectly balanced iced strawberry latte!
Ingredients
Strawberry Syrup
- strawberries, quartered 1 c (140 g)
- (fresh or frozen)
- granulated sugar ¼ c (50 g)
- water ½ c (120 ml)
Iced Strawberry Latte
- strawberry syrup 3 tbsp (45 ml)
- ice as needed
- milk* ½ c (120 ml)
- espresso, slightly cooled ¼ c (60 ml)
- (2 shots)
Instructions
Strawberry Syrup
- Combine the quartered strawberries, sugar and water in a small saucepan.
- 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.
- Pour the strawberry mixture through a fine mesh sieve. You can discard the strawberries or set aside to put in your coffee.
- 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. 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.
- Category: drinks
- Method: stovetop
- Cuisine: global
Keywords: strawberry latte, strawberry coffee