Iced Cherry-Vanilla Cappuccino

Name: Iced Cherry-Vanilla Cappuccino
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 1 serving
Ingredients: 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; 2 Tbs. cherry syrup; 2 oz. (60 ml) freshly brewed espresso (about 2 shots); 2 oz. (60 ml) milk; 2 oz. (60 ml) heavy cream; 1 1/2 to 2 tsp. cherry syrup, or as desired; Fresh cherry for garnish (optional)

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 1

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.

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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