fbpx

Cherry Vanilla Latte

Cherries, Teresa Ulyate

Morning magic in a cup! Cherries, vanilla and espresso, perfectly frothed.

Cherry syrup

  • 250 g cherries, pitted
  • 80 g castor sugar
  • 100 ml water
  • 5 ml (1 tsp) fresh lemon juice
  • 1.25 ml (¼ tsp) lemon juice

Latte

  • 180 ml full cream milk
  • 60 ml espresso

Method

  1. Preheat the oven to 200ºC and line a baking tray with baking paper. Arrange the cherries on the tray and roast for 20 minutes.
  2. Combine the cherries, sugar, water and lemon juice in a small pot. Stir over a low heat to dissolve the sugar.
  3. Bring to the boil, then lower the heat and simmer gently for 15 minutes until the syrup has reduced by half.
  4. Stir regularly and mash the fruit as it simmers.
  5. Set aside to cool for 10 minutes, then strain into a small jug.
  6. To prepare the latte heat the milk to just below boiling point.
  7. Use a milk frother to froth for 30 seconds.
  8. Pour the milk into your glass or mug and top with a few spoonfuls of foam.
  9. Pour the espresso into the glass in a steady but gentle stream. Add a few teaspoons of cherry syrup to taste. Stir and enjoy.