Starbucks Iced Vanilla Latte at HOME?? HELPPPP!!!?
Tuesday, June 29th, 2010 at
5:14 pm
I’m trying to make Starbucks Iced Vanilla Latte, I have an espresso machine and the Starbucks vanilla, but it tastes different!, it’s not as strong, and I don’t know if it’s the milk i’m using wich it the one that is liquid but ina box, or if it’s the espresso, I grind the espresso at home then I press it really hard to try and make it stronger, is tdhis the right way to achieve that..PLEASE HELPPPP!!
Tagged with: espresso machine • starbucks • vanilla latte
Filed under: Latte Machines
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Tall – 3 pumps vanilla syrup (about 3 tablespoons) one shot of espresso (one ounce) about 7oz cold milk and 4 oz ice
Grande – 4 pumps vanilla syrup, 2 shots of espresso, about 9oz cold milk and 6 oz ice
Venti – 6 pumps vanilla syrup, 3 shots of espresso, about 12 oz cold milk and 8 oz ice
i got this from a recipe that’s on another question somewhere on here… but i don’t think stronger espresso will do it, the focus is more on the vanilla in this recipe right? use vanilla syrup, not just vanilla. a syrup is simply a mixture of water and sugar, boiled together to form the right smooth consistency (a syrup with just water and sugar, and sometimes corn syrup, is called a simple syrup). these are really good for coffee and tea and getting a more intense flavor from them, because by boiling the sugar its sweetness is intensified (it’s pretty scientific how this happens, don’t worry about it).
here’s a recipe for vanilla syrup:
http://www.recipezaar.com/Vanilla-Syrup-for-Coffee-255067
just be careful when making it because you probably know working with hot sugar is dangerous, just don’t get any on you or let it boil over. heated or melted sugar can cause reeeeally bad burns.
i would just use the espresso as the maker makes it–don’t press it any extra hard, because the maker should do it to the right level anyway. make sure your milk is the correct kind–i think they either use lowfat or whole milk, not sure which, sorry those are opposites lol. and as a side note, to make things easier you can make a large batch of your vanilla syrup and store it in a ziploc bag or some sort of sealed bottle so you can make more of these in the future. hope i helped!
It’s the espresso. There is no home machine that I’ve found can pull the same quality shot as a professional machine. Those machines cost something like $15,000, so they better put out a good shot!
Kae is correct with the amounts of shots and syrup pumps. FYI – a "pump" of syrup is about 1/4 ounce and the glass sizes are: Tall 12 ounces, Grande 16 ounces and Venti (iced) is 24 ounces.