Vanilla Latte With Vanilla Syrup And Vanilla Infused Raw Sugar Food

VANILLA LATTE

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.

VANILLA LATTE WITH VANILLA SYRUP AND VANILLA INFUSED RAW SUGAR

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.

VANILLA LATTE

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.

VANILLA LATTE

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!

VANILLA SYRUP

Steps:

• In medium saucepan over medium high heat, bring water and sugar to a boil.
• Cook until mixture thickens slightly, about three minutes.
• Remove from heat, stir in vanilla and let cool to room temperature.
• Refrigerate in an airtight container for up to two weeks.

LAVENDER SUGAR WITH VANILLA

Steps:

• Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
• Alternate method:.
• I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.).
• Let sit overnight.
• I did open in a couple hour and the aroma was just fabulous!