Use 1 to 2 pumps (10 to 20ml) of vanilla syrup in a regular coffee. Pump it into the cup first, pull the espresso straight onto it, then add the milk. One pump suits a flat white, two suit a 12oz latte, and iced drinks take a little more.
Vanilla syrup by drink
| Drink | Pumps (10ml) | Syrup | Note |
|---|---|---|---|
| Flat white | 1 | 10ml | Less milk, so it tastes sweeter per pump |
| Latte, 12oz | 2 | 20ml | The standard vanilla latte |
| Cappuccino, 12oz | 1 to 2 | 10 to 20ml | Less milk than a latte, so start at 1 and taste |
| Iced latte, 16oz | 3 | 30ml | Cold dulls sweetness |
| Long black, 12oz | 1 | 10ml | No milk, so keep it light |
| Hot chocolate, 12oz | 1 | 10ml | Vanilla softens the chocolate |
Vanilla syrup, extract and sugar compared
| Option | Adds sweetness | Adds vanilla flavour | In cold drinks |
|---|---|---|---|
| Vanilla syrup | Yes | Yes | Mixes in easily |
| Vanilla extract | No | Yes, and it can taste sharp | Mixes in easily |
| White sugar | Yes | No | Dissolves slowly |
How to make a vanilla latte
- Pump 2 pumps (20ml) of vanilla syrup into a 12oz cup.
- Pull a double shot of espresso (about 60ml) straight onto the syrup.
- Stir once so the syrup dissolves.
- Add about 250ml of steamed milk.
- Spoon the foam over the top.
Mixing vanilla with other flavours
Vanilla works as a soft base. Use 1 pump of vanilla and 1 pump of Solano’s Caramel for a gentler caramel latte, or 1 pump of vanilla and 1 pump of Solano’s Chocolate for a mocha that isn’t as sharp. Keep the total at 2 pumps so the drink doesn’t turn sweet.
If it tastes like sweet milk
Cut the vanilla by half a pump first. If the vanilla still disappears under the milk, check the shot. A weak or short shot buries any flavour.