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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!