Vanilla Bean Coconutmilk Latte Starbucks Copycat
A creamy, aromatic latte that combines the richness of vanilla bean with the subtle sweetness of coconut milk.
Welcome to a world of tropical indulgence with our Vanilla Bean Coconutmilk Latte! This recipe draws inspiration from the popular Starbucks beverage, bringing the coffeehouse experience right to your kitchen. The combination of vanilla and coconut has roots in Polynesian cuisine, where these flavors are celebrated for their natural sweetness and aromatic qualities.
Our version uses freshly brewed espresso as the base, providing a robust coffee flavor that perfectly complements the creamy coconut milk. We recommend using a medium-dark roast espresso blend for optimal flavor. The star of this latte is the homemade vanilla bean syrup, made by infusing real vanilla beans into a simple syrup. This extra step elevates the drink, giving it a more authentic and intense vanilla flavor compared to using artificial extracts.
Why You’ll Love This Recipe
Discover why this Vanilla Bean Coconutmilk Latte will become your new favorite:
- Luxurious Flavor: The combination of real vanilla bean and coconut milk creates a rich, indulgent taste.
- Dairy-Free Delight: Perfect for those avoiding dairy or looking for a lighter alternative to traditional lattes.
- Customizable: Easily adjust the sweetness and strength to suit your preferences.
- Barista-Quality at Home: Impress your friends and family with this coffeehouse-style beverage.
Vanilla Bean Coconutmilk Latte Starbucks Copycat
A creamy, aromatic latte that combines the richness of vanilla bean with the subtle sweetness of coconut milk.
Equipment
- Espresso machine or moka pot
- Small saucepan
- Milk frother or whisk
- Measuring cups and spoons
- Knife
- Strainer
Ingredients
- 4 shots espresso (about 2 ounces each)
- 2 cups unsweetened coconut milk
- 2 tablespoons homemade vanilla bean syrup
- 1 vanilla bean pod
- 1/2 cup granulated sugar
- 1/2 cup water
- Coconut whipped cream (optional, for topping)
Instructions
- Prepare the vanilla bean syrup: Split the vanilla bean pod lengthwise and scrape out the seeds. In a small saucepan, combine the sugar, water, vanilla seeds, and pod. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool. Strain and store in an airtight container.
- Brew 4 shots of espresso using your preferred method.
- In a small saucepan, heat the coconut milk until steaming, but not boiling.
- In each serving cup, combine 2 shots of espresso with 1 tablespoon of vanilla bean syrup.
- Froth the heated coconut milk using a milk frother or by vigorously whisking.
- Pour the frothed coconut milk over the espresso mixture in each cup.
- If desired, top with coconut whipped cream and a sprinkle of vanilla bean seeds.
- Serve immediately and enjoy your homemade Vanilla Bean Coconutmilk Latte!
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