Made with vanilla-rosemary simple syrup, this Iced Vanilla Rosemary Latte will keep you cool and leave your feeling energetic all summer long.
Monday mornings call for an extra shot of espresso, dontcha think? This iced vanilla latte is made with rosemary simple syrup, and I honestly can’t think of a better way to kick off the week.
A couple Thursdays ago, I met up with a handful of Pittsburgh bloggers for brunch at a restaurant called DiAnoia’s Eatery. It’s an Italian restaurant that strives to do things the “Italian way”, and I say this because during the week for breakfast, they mostly just serve pastries (though I managed to order the one non-Italian item: an egg sandwich). One thing that stood out to me was the coffee selection. Yes, they had regular coffee and plain lattes and whatnot, but they also had two uniquely-flavored lattes on their menu, one of them being a rosemary vanilla latte.
SAY WHAT?! I had to try it.
I was pleasantly surprised by the flavor, though I remember wishing it was slightly less rosemary-y.
So, this is my take on their recipe: the perfect vanilla rosemary latte.
To make the rosemary simple syrup, you’ll want to make simple syrup—sugar and water—and then add vanilla bean, rosemary and vanilla extract.
Note: If you don’t want to add the vanilla bean (they’re a little expensive), you’ll want to add an extra 1/2 tsp of vanilla extract.
The result is a delicious iced vanilla latte with a hint of rosemary, and it’s so tasty! Once you make the syrup, you’ll add it to the bottom of your glass, fill the glass with ice and milk, then pour espresso shots over top. You can also enjoy this syrup in your cold brew coffee if that’s easier/more accessible. You can store the syrup in a container in your refrigerator for up to two weeks.
If you’re looking to switch up your [iced] latte game, this vanilla rosemary latte should be the next kind you try!
Iced Vanilla Rosemary Latte
for the syrup:
- 1/2 cup cane sugar
- 1/2 cup water
- 1 rosemary sprig
- 1 vanilla bean
- 1/2 tsp vanilla extract
for the drink:
- 1-2 tbsp vanilla rosemary syrup
- 1 cup milk of choice
- 1-2 shots of espresso
- To make the syrup: add sugar, water, rosemary, and vanilla extract to a saucepan. Scrape the seeds out of the vanilla bean and place them in the pan, and then place the whole bean in the pan too. Bring mix to a boil, then reduce to a simmer and simmer for 15 minutes, stirring occasionally.
- Then, pour syrup through a fine mesh strainer and into a glass container. Allow syrup to cool before using.
- For the drink: add syrup the bottom of your glass then fill the glass with ice. Pour milk over top, then add the espresso. Stir everything together, the add more syrup and/or sugar to taste.