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Basil Strawberry Latte

An iced espresso latte with homemade garden basil syrup milk and a fluffy strawberry cream foam — a coffee shop treat right on your porch.
Print Recipe
Cook Time 15 minutes
Course Drinks
Cuisine American
Servings 1 latte

Ingredients
  

For the Basil Simple Syrup

  • ½ cup water
  • ½ cup sugar
  • 1 packed cup fresh basil leaves

For the Basil Milk

  • 1 cup whole milk
  • 2 tablespoons basil simple syrup

For the Strawberry Foam

  • 1 cup diced fresh strawberries
  • 2 tablespoons sugar
  • 1 tablespoon water
  • ¼ cup heavy cream

For the Latte

  • Ice
  • 2 shots espresso
  • 2 tablespoons water
  • ¾ cup basil milk
  • Strawberry foam

Instructions
 

  • In a small saucepan, combine the water and sugar. Bring to a gentle simmer until the sugar has dissolved.
  • Remove from the heat and add the basil leaves. Cover and steep for 20 to 30 minutes. Strain out the leaves and transfer the syrup to a jar.
  • Stir the basil simple syrup into the milk to make the basil milk.
  • Add the strawberries, sugar, and water to a small saucepan. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until thick and jammy.
  • Allow the mixture to cool completely, then blend or mash until mostly smooth.
  • Combine 2 tablespoons of the strawberry puree with the heavy cream and froth until thick and airy.
  • Fill a tall glass with ice. Pour in the basil milk, then add the espresso and water.
  • Top generously with the strawberry foam. Garnish with a fresh basil leaf and a sliced strawberry if desired. Serve immediately.

Notes

Basil syrup keeps up to two weeks in the fridge. Oat or almond milk work; strong brewed coffee or cold brew concentrate can replace espresso.