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Home » Drinks » Iced Vanilla Rosemary Latte

Iced Vanilla Rosemary Latte

By Erin · August 13, 2018 · Updated August 9, 2020 · 6 Comments

Disclosure: This post may contain affiliate links.

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Made with vanilla-rosemary simple syrup, this Iced Vanilla Rosemary Latte will keep you cool and leave your feeling energetic all summer long. Make the simple syrup ahead of time, then prep your latte in under 5 minutes!

two iced lattes

Monday mornings call for an extra shot of espresso, don’t you think? This iced vanilla rosemary latte is made with rosemary simple syrup, and I honestly can’t think of a better way to kick off the week.

This recipe is 100% inspired by a latte I had at DiAnoia’s Eatery here in Pittsburgh — it was love at first sip and I knew I hate to recreate it!

Ingredient notes

Sugar – granulated/cane is best

Rosemary – around a 4″ sprig is what you want

Vanilla / vanilla bean – using a combination of vanilla bean and vanilla extra is going to result in the best vanilla flavor; however, you can omit the vanilla bean if you don’t want to buy them (they’re a tad pricey!)

Step-by-step instructions

Step 1: Make the simple syrup. Add sugar, water, rosemary, vanilla bean, and vanilla extract to a small saucepan and bring to a boil. Then, reduce heat to a simmer and simmer for 15 minutes. Pour syrup through a mesh strainer and wait until it cools before using.

simple syrup in a jar

Step 2: Make your latte. Add simple syrup to the bottom of a glass, then add ice, milk and pour espresso over top.

iced latte

Tips & FAQs

  • You don’t have to add the vanilla bean. The vanilla bean will add more vanilla flavor to the drink, but they’re a tad pricey, so if you don’t want to buy them you can omit them.

How long will the simple syrup last?

Honestly? A long time! Just store it in a jar with a lid in the refrigerator for up to 30 days, though I’m sure it tastes good even past that.

What kind of milk should I use?

Any kind! I love using oat milk in lattes, but any kind of milk will pair well with the simple syrup.

What if I don’t have an espresso machine?

You don’t have to make a latte. This simple syrup is delicious in cold brew, or even in your usual cup of hot coffee.

iced latte with rosemary

More delicious drink recipes

  • Iced Turmeric Latte
  • Cinnamon Sesame Milk
  • Homemade Cold Brew

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

two iced lattes

Iced Vanilla Rosemary Latte

Made with vanilla-rosemary simple syrup, this iced vanilla rosemary latte will keep you cool and energetic all summer long.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Author: Erin

Ingredients

for the syrup:

  • 1/2 cup cane sugar
  • 1/2 cup water
  • 1 rosemary sprig 4"
  • 1 vanilla bean
  • 1/2 tsp vanilla extract

for the drink:

  • 1-2 tbsp vanilla rosemary syrup
  • Ice
  • 1 cup milk of choice
  • 1-2 oz. espresso

Instructions

  • 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.
  • Enjoy!

Notes

*Calories are an estimation 
-You can omit the vanilla bean if you don't want to buy them; the simple syrup won't be as vanilla-y, but it'll still be delicious!

Nutrition

Calories: 108kcal | Carbohydrates: 124g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 1002mg | Fiber: 1g | Sugar: 100g | Calcium: 340mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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Filed Under: Drinks

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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