Indulge in the creamy, tropical delight of our Iced Vanilla Bean Coconutmilk Latte, a Starbucks-inspired creation that brings the coffee shop experience to your kitchen. This recipe combines the rich, smooth flavor of espresso with the luscious sweetness of vanilla bean and the exotic touch of coconut milk, resulting in a perfectly balanced and refreshing summer beverage.
Our version uses freshly brewed espresso or strong coffee, allowing you to customize the intensity to your liking. The star of this drink is the homemade vanilla bean syrup, which infuses the latte with authentic vanilla flavor and subtle sweetness. Paired with creamy coconut milk, this dairy-free alternative offers a luxurious mouthfeel and tropical twist that elevates your everyday iced latte to a barista-worthy indulgence.
Why You’ll Love This Recipe
Get ready to fall in love with this Iced Vanilla Bean Coconutmilk Latte! Here's why you'll adore this recipe:
- Dairy-free delight: Perfect for those avoiding lactose or looking for a plant-based option
- Customizable strength: Adjust the coffee intensity to suit your preference
- Homemade vanilla syrup: Enjoy the pure, natural flavor of real vanilla beans
- Tropical twist: The coconut milk adds a unique, creamy texture and exotic taste
- Barista-quality at home: Recreate your favorite coffee shop experience without leaving your kitchen
Iced Vanilla Bean Coconutmilk Latte Starbucks Copycat
Equipment
- Espresso machine or coffee maker
- Small saucepan
- Strainer
- Large glass or shaker
- Measuring cups and spoons
Ingredients
- 4 shots espresso or 1 cup strong brewed coffee, cooled
- 2 cups unsweetened coconut milk
- 1/4 cup homemade vanilla bean syrup
- 2 cups ice cubes
- Whipped coconut cream (optional, for topping)
- For the vanilla bean syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
Instructions
- Prepare the vanilla bean syrup: In a small saucepan, combine water, sugar, and scraped vanilla bean (including the pod). Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and let cool. Strain and store in an airtight container.
- Brew espresso or strong coffee and let it cool to room temperature.
- In a large glass or shaker, combine cooled espresso, coconut milk, and vanilla bean syrup. Stir or shake well to combine.
- Fill two glasses with ice cubes.
- Pour the coffee mixture over the ice, dividing equally between the glasses.
- If desired, top with whipped coconut cream and a sprinkle of vanilla bean seeds.
- Serve immediately and enjoy your homemade Iced Vanilla Bean Coconutmilk Latte!
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