Ingredients
Strawberry Syrup
- 1 heaping cup diced or quartered strawberries
- 2 tablespoons pure maple syrup
- ½ teaspoon almond extract, plus more to taste
Coffee
- 2 shots espresso
- 1 ½ cups unsweetened vanilla almond milk
- Whipped cream (optional)
- Crushed freeze-dried strawberries (optional)
Instructions
- Make the strawberry almond syrup: Place a small pot over medium heat. Add the diced strawberries and maple syrup. Mash the strawberries with a fork and bring the mixture to a simmer. Reduce heat to low and cook for 3 to 5 minutes, stirring frequently until the mixture thickens and the strawberries release their juices, resembling a jelly.
- Strain the syrup: Place a small sieve over a bowl and pour the strawberry mixture into the sieve. Use the back of a spoon to press and stir, pushing all the syrup through into the bowl. Stir in 1 teaspoon almond extract. The yield will be about 4 to 5 tablespoons of strawberry syrup. Store in the fridge until ready to use.
- Prepare the latte: Pour 2 shots of espresso, 3 tablespoons of the strawberry almond syrup, and 1 ½ cups of unsweetened vanilla almond milk into a mason jar. Secure the lid and shake well for about 30 seconds until the mixture is well combined.
- Serve: Pour the shaken latte over ice in a glass. Top with whipped cream and a sprinkle of crushed freeze-dried strawberries if desired. Enjoy immediately.
Notes
- Strawberry syrup can be stored in the refrigerator for up to one week.
- Adjust almond extract according to taste preference.
- This latte can be made with any milk of your choice, including dairy or other plant-based variants.
- Use freshly brewed espresso or strong coffee as a base for best flavor.
- For a sweeter latte, add additional strawberry syrup or sweetener as desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
