Spiked Iced Vanilla Latte
I’m pretty obsessed with coffee if that hasn’t been blatantly obvious by now. So, it shouldn’t surprise you that I’d gravitate towards a coffee-heavy cocktail. This drink is the love child of an espresso martini and a white Russian in all the best ways.
Spiked Iced Vanilla Latte
Ingredients
FOR THE MEXICAN VANILLA SIMPLE SYRUP:
- 1 Mexican vanilla bean
- ½ cup sugar
- ½ cup water
- 2 teaspoons Mexican vanilla extract
FOR THE COCKTAIL:
- ¼ cup coffee liquor
- ½ cup half and half
- 2 ounces Mexican Vanilla Simple Syrup
- 1 ounce espresso, chilled
- Candied vanilla bean, for garnish, optional
Instructions
- MAKE THE SIMPLE SYRUP. Split the vanilla bean and scrape out the seeds; reserve the bean.
- Add the sugar and vanilla bean seeds to a small saucepan and, using your fingers, mix to combine.
- Add ½ cup filtered water and cook over medium-high heat, stirring often, until the sugar is dissolved and the mixture is hot, but not boiling.
- Add the vanilla bean and remove from the heat; let steep for 30 minutes.
- Run the syrup through a fine mesh strainer, add the extract, stirring to combine, and let come to room temperature before refrigerating for up to 2 weeks in an airtight plastic container. (Makes approximately 1 cup.)
- MAKE THE COCKTAIL. Combine all ingredients in a large ice-filled cocktail shaker and stir well to combine.
- Strain into two ice-filled rocks glasses.
- Garnish with a candied vanilla bean pod.
Notes
To make candied vanilla beans, coat used vanilla beans (if they were used for seeping in a liquid, rinse and dry with paper towels first) in sugar and bake in a 400 degree oven until stiff, about 8 minutes. Cool completely before using, then store in an airtight container for up to 6 months.
