Blackberry Latte

Fresh and fruity, this iced blackberry latte made with espresso, blackberry syrup, and creamy blackberry cold foam is the coffee drink your summer needs!

The best coffee drinks balance between bitterness, acidity, sweetness and fat.

This blackberry latte succeeds because the bold, bitter espresso is mellowed out by the fat in the milk and balanced by the sweetness and acidity of the blackberry syrup.

I like to top mine with a thick, creamy blackberry cold foam that not only adds extra flavor, but also a pleasing textural contrast.

It’s perfect for summer weekend mornings when you’re enjoying a relaxing morning at home, or busy running around trying to get things done.

Ingredients

• Espresso – I use a double shot of Black Cat Espresso. Use any beans you’d prefer or strongly brewed coffee or cold brew concentrate.
• Milk – Use your favorite kind of milk for the latte base.
• Cream – You’ll need half and half or heavy cream to make the cold foam.
• Blackberry syrup – Use homemade or store-bought blackberry syrup.
• Vanilla syrup – Use vanilla syrup to sweeten up the cold foam. Simple syrup is a good substitute.
• Blackberry powder – Using freeze-dried blackberry powder yields the best tasting cold foam, but you can substitute the same syrup you use in the latte.

Tips

1. Like it hot? Steam the milk, then add the blackberry syrup and espresso and stir together. Top with the cold foam.
2. Make your own blackberry syrup. Simmer blackberries with equal parts sugar and water for 10 minutes, strain, and chill. This way you control sugar content and flavor intensity.
3. Use strong coffee – A double shot of espresso is best, but if you don’t have an espresso machine, brew strong coffee in a French press or AeroPress. Weak coffee will get lost in the milk and syrup.