DARK CHERRY VANILLA ICED LATTE
5 Min
1 Portion
Easy level
Ingredients
Cherry Syrup:
· 2 cups frozen cherries
· ½ cup water
· ¼–⅓ cup sugar (adjust to taste) Splash of Vainilla Molina
Cherry Latte:
· 2–3 tbsp cherry syrup · 1 double shot espresso (or strong brewed coffee)
· 1 small piece dark chocolate
· 4 tbsp milk, any of choice (almond, coconut, or regular milk)
· 6 tbsp heavy whipping cream
· A splash of Vainilla Molina
· 1 tbsp sugar
· Ice cubes
Directions
Cherry Syrup:
1. In a small saucepan over medium heat, combine frozen cherries, water and sugar.
2. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until cherries soften and release their juices.
3. Remove from heat and stir in a splash of Vainilla Molina.
4. Blend until smooth using an immersion blender or carefully transfer to a blender.
5. Adjust consistency: If syrup is too thick, add a little water until it reaches your desired texture. Set aside.
Cherry Latte:
1. Brew a double shot of espresso. Place dark chocolate at bottom of cup and pour hot espresso over it, stirring until melted.
2. In a separate container, froth milk, whipping cream, sugar and a splash of Vainilla Molina until lightly foamy.
3. Add cherry syrup to a glass, then add ice, espresso mixture and top with frothed milk.
4. Garnish with an extra drizzle of cherry syrup or a sprinkle of chocolate shavings.
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