French Vanilla Latte
Ingredients
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- 1/2 cup water
- 1/2 cup granulated sugar
- 1 each vanilla bean – split and seeds scraped
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 2 ounces espresso – freshly brewed
- 8 ounces whole milk
- whipped cream – for serving (optional)
Instructions
1. Split the vanilla bean lengthwise and scrape out the seeds; reserve both seeds and pod.
2. Combine the water, granulated sugar, vanilla seeds, and the scraped pod in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, 2–3 minutes.
3. Remove from heat, cover, and steep 15 minutes. Uncover, remove the pod, then stir in the vanilla extract and a pinch of salt. Let the syrup cool; transfer to a jar. (You will have extra syrup.)
4. Warm a mug with hot water, then discard the water. Brew a double shot (2 ounces) of espresso into the mug.
5. Steam the whole milk to 140–150°F with a silky microfoam. If you don’t have a steam wand, heat the milk to 150°F on the stovetop and vigorously whisk or shake in a jar until foamy.
6. Add 1.5 tablespoons of the vanilla syrup to the espresso and stir to combine.
7. Pour in the steamed milk, holding back the foam, then spoon a small layer of foam on top. Taste and add a little more syrup if desired.
8. Top with whipped cream for serving, if using. Serve immediately.
A French vanilla latte marries the bold intensity of espresso with the plush sweetness of vanilla-scented milk. The result is a creamy, aromatic cup with silky microfoam and a rounded, custard-like vanilla finish. It’s comforting yet refined, balancing coffee’s bitterness with gentle sweetness and the perfume of real vanilla.
While the caffè latte has Italian roots, flavored lattes rose to prominence in North American cafés in the late twentieth century. The term “French vanilla” in beverages refers to a richer, custard-leaning vanilla profile rather than a French origin, a nod to the egg-enriched style of French vanilla ice cream. In coffee drinks, this character is typically achieved with a vanilla syrup, sometimes enhanced with real vanilla bean for depth.