Vanilla Latte Recipes

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the vanilla syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Spoon foam over the top.

Steps:

• Heat milk in small saucepan on low heat until warm, stirring briskly and constantly with wire whisk to create foam.
• Remove from heat; stir in vanilla.
• Stir coffee into milk mixture.
• Serve immediately (they recommend with Nilla wafers).
• Other flavour option: 1/4 teaspoons almond extract instead of vanilla.

Steps:

• Slice vanilla bean and scrape out the seeds, using a sharp pointed knife.
• Combine vanilla bean, seeds and milk in a pot and let soak for an hour.
• After soaking one hour, slowly bring to a boil, remove the vanilla bean and foam the milk.
• Divide steamed milk into two tall glasses, then slowly pour half of the coffee into each glass (not in the middle but from the rim down the side of the glass).
• If you want sweet coffee, you can sweeten the coffee before pouring into the milk.
• Sprinkle with cocoa powder and enjoy!

Steps:

• Combine the espresso, Vanilla Bean Simple Syrup and bourbon in a cocktail shaker with a few ice cubes. Shake for 10 seconds. Put the ice cubes in a tall glass, pour over the espresso mixture and top with warm, frothy milk. Dust with cinnamon if desired and serve.
• Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until sugar has melted, about 3 minutes. Add the vanilla bean and seeds. Let cool to room temperature, then remove the vanilla bean. Transfer the syrup to a bowl, cover and chill until cold.

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

Steps:

• Vanilla Infused Raw Sugar:.
• Pour sugar into a resealable jar, place vanilla bean in center of sugar and seal.
• The longer the vanilla bean stays in the sugar, the more heavenly the scent and taste.
• *No need to take it out - just add more sugar as needed.
• Vanilla Syrup:.
• Combine water and sugar in a heavy sauce pan bring to a boil for 5 minutes.
• Remove from heat and add vanilla.
• Let cool then store in a clean glass jar in the refrigerator.
• MAKE THE LATTE:.
• Brew your coffee as you normally do, but don't be afraid to add an extra scoop. If you grind your own beans, even better!
• Pour syrup into bottom of good sized coffee mug.
• In a glass measuring cup, pour in milk.
• Using a frother, froth cold milk until good and foamy. If you don't have a frother, use your blender as though you were making a frappe.
• Microwave milk for about 20 seconds (watch carefully so it doesn't overflow) until the you see the foam expanding (depending on your microwave this may take longer).
• Add milk to syrup and cup.
• Pouring down the inside of the cup so as not to disturb the milk, pour desired amount of coffee.
• Top with a sprinkling of vanilla-infused raw sugar.

Steps:

• Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
• Add the coffee crystals and stir until dissolved.
• While stirring add in the creamer and mix well.
• Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
• Put in your ice cream machine according to your manufacturer's instructions.
• Place in the freezer for 4-5 hrs minimum.
• After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
• Enjoy!

Steps:

• Pour coffee into 6 large cups or mugs.
• Heat milk in small saucepan on low heat until warm, stirring briskly and constantly with wire whisk to create foam. Remove from heat; stir in vanilla. Stir milk mixture into coffee. Serve immediately with NILLA Wafers.

Steps:

• Heat Carnation MIlk and coffee. Stir in vanilla extract. Pour into coffee cups. Stir in chocolate truffle. Relax and savour the moment!
• TIP: Refrigerate any leftover latte mixture for up to two days. Just reheat, stir in the chocolate and enjoy -.