Iced Cherry-Vanilla Cappuccino
Bright and tangy cherry syrup complements warm, earthy espresso in this fluffy cappuccino drink. This recipe makes about 1 cup (8 fl. oz./250 ml) cherry syrup, enough for about 6 drinks. Any leftover cherry syrup can be stored in the refrigerator for up to 4 weeks. Mix it in your coffee, a cocktail, smoothies or use it as a base for lemonade or limeade.
Ingredients
For the cherry vanilla syrup:
- 12 oz. (375 g) frozen dark cherries
- 2 Tbs. honey
- 3/4 cup (6 oz./185 g) sugar
- 1/2 cup (4 fl. oz./125 ml) water
- Pinch of salt (optional)
- 1 Tbs. vanilla bean paste or vanilla extract
For the cappuccino:
- 2 Tbs. cherry syrup
- 2 oz. (60 ml) freshly brewed espresso (about 2 shots)
- 2 oz. (60 ml) milk
For the cold foam:
- 2 oz. (60 ml) heavy cream
- 1 1/2 to 2 tsp. cherry syrup, or as desired
- Fresh cherry for garnish (optional)
Directions
To make the cherry vanilla syrup, in a small saucepan over medium heat, bring the cherries, honey, sugar, water and salt to a boil. Reduce the heat to low and simmer for 20 minutes. Add the vanilla and simmer until the mixture steeps, 2 to 3 minutes more. Remove from the heat and let cool to room temperature, about 20 minutes. Transfer to a blender and blend on medium speed until smooth, about 20 seconds. Strain into an airtight container and keep in the fridge for up to 4 weeks.
To make the cappuccino, in a small bowl, combine the cherry syrup and espresso. Let sit for 1 minute, then stir until the syrup dissolves.
To make the cold foam, in another small bowl, combine the heavy cream and cherry syrup. Using a hand frother, froth until the mixture starts to thicken, or until the desired consistency is reached.
Fill a 12 oz. (375 ml) glass halfway with ice. Pour in the milk, followed by the espresso mixture. Top with the cold foam. Garnish with the cherry and serve. Makes 1 drink.
Williams Sonoma Test Kitchen