Warm weather is finally here. Yay! I love starting the day with drinking my coffee on the patio where I can listen to the birds sing and soak up some sunshine. Ahem, due to me not really being a “morning person”, it can be fairly warm already by the time I make my coffee and head outside. Then, the hot coffee just doesn’t quite cut it. Don’t be hating, all you hot coffee drinking people all year long! I have the perfect solution to this problem, and no, it’s not getting up any earlier. It’s switching my usual coffee with a smidgen of cream to an iced latte. Seriously, does life get any better than this? Iced latte, sunshine, birds singing? I think not.
Most mornings it’s the basic latte. Two ounces fresh brewed espresso, poured over ice in a tall glass, topped with four ounces cold milk. Not stirred, because there is such beauty in the swirls of espresso and milk.
However, there is always something in me that can’t leave well enough alone, and I start to think, what could make this whole morning experience EVEN better? We live in California, on an almond farm. We have a healthy supply of the past years almond crop in the freezer. You guessed it! The toasted almond iced latte idea was conceived. And born. And lives!
I like to make the syrup. I just don’t care for the flavor of the ready made syrups. They always taste artificial to me. Making my own takes about ten minutes, give or take, depending on whether I’ve had some form of caffeine already. So in my world this definitely should be made a day ahead, stored in the refrigerator, and then I can enjoy another glorious morning latte on the farm! Because who has 10 extra minutes in the morning?
Toasted Almond Iced Latte Recipe:
2 ounces fresh brewed espresso, or more if desired
1 – 2 Tbsp. Toasted Almond Syrup – recipe to follow (may need to microwave thirty seconds to loosen it enough to get a good spoonful out)
4 ounces cold milk (whole tastes best, 2% is just fine, and 1% for the ones who feel like they should. I am not even mentioning skim)
Directions: Pour freshly brewed espresso into a tall glass. Add the toasted almond syrup and stir to combine. Fill glass about 3/4 full of ice cubes. Pour milk over top. Add a straw and enjoy the flavor of a California latte at its finest!
Toasted Almond Syrup Recipe:
1/2 cup chopped almonds
3 Tbsp. butter, divided
3/4 cup brown sugar
1 1/2 Tbsp. flour
1/3 cup light corn syrup
1/3 cup cream
Directions: Place chopped almonds in a microwavable dish with 1 Tbsp. butter. Cook for 4 minutes, stirring every minute. Watch the almonds closely so they don’t burn. Set aside.
In a one quart glass measuring cup place remaining 2 tablespoons butter and heat until melted. Whisk in brown sugar, flour and light corn syrup until blended. Microwave on high for 4 – 5 minutes, stirring twice. Sugar should be dissolved and mixture a golden caramel color. Add the cream and toasted almonds. Stir well. Cool slightly, then pour into blender and blend until smooth. Transfer to a glass jar. Refrigerate for up to 2 weeks.