Iced Berry Chantilly Cake Latte with Shaken Espresso
Ingredients
- ⅓ to 1 cup soy milk or oat milk plain or vanilla
- 2-3 shots espresso or 1/2 cup strong coffee also works here if you don't have an espresso machine!
- 1½ cups ice
- whipped cream optional topping
- crushed freeze dried strawberries optional topping
Strawberry Simple Syrup
- 8 oz fresh strawberries roughly chopped
- 1 cup water
- 1 cup sugar organic cane sugar or brown sugar (brown will have more of a caramel-y taste)
- 1 tbsp lemon juice
- ½ tsp almond extract simply omit if nut-free. You can add an extra splash of vanilla instead.
- 1 tsp vanilla extract
Instructions
- Add the strawberries, sugar, and water to a pot. Bring to a boil. Then, reduce the heat to low, and simmer for ~20 mins, occasionally stirring. Then, remove from heat and add lemon juice, vanilla extract, and almond extract. Allow to FULLY cool off before proceeding.
- Strain the mixture over a fine mesh strainer. Discard the solid berries and set the syrup aside in a sealed container in the fridge until ready to use.
- Add 2-3 shots of espresso into cocktail shaker (or even a mason jar works), along with the ice (about 1½ cups ice). Add 3-4 tbsp of the strawberry syrup. Shake vigorously for ~30 secs.
- Empty the entire contents of the cocktail shaker, including the ice and all the espresso foam, into your glass. Add milk (⅓ cup for a bolder espresso taste or up to 1 cup for a creamier taste. I like to use 1 cup soy milk to get a little extra protein.)
- Add any additional sweetener/simple syrup desires. Top with optional whipped cream and freeze dried strawberries. Enjoy!
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