Nipa Syrup Vanilla Latte Recipe
Espresso and steamed milk, sweetened with Arunipa Gula Apong Syrup and a touch of vanilla.
NIPA SYRUP VANILLA LATTE
Serves 1 | 12oz cup
A vanilla latte sweetened with Arunipa Gula Apong Syrup. The syrup brings a rounded caramel depth and a faint savoury finish that sits well against espresso, with vanilla to soften the edges. Smooth, lightly sweet, and made for the first coffee of the day. Available hot or iced.
Ingredients
Espresso, 1 double shot (about 40ml)
Arunipa Gula Apong Syrup, 20g (about 1 tbsp)
Vanilla extract, 1 to 2 drops (or vanilla syrup, 5g)
Fresh milk, 220ml
Ice, 1 cup (iced version only)
Hot Version
Step 1: Prepare the Cup
Add the Arunipa Gula Apong Syrup and vanilla to the cup.
Step 2: Pull the Espresso
Brew the double shot directly over the syrup. Stir well until the syrup is fully dissolved.
Step 3: Steam the Milk
Steam the milk to about 60 to 65°C, until smooth and glossy with a thin layer of foam.
Step 4: Combine
Pour the steamed milk into the espresso, holding back the foam at first, then finish with a thin layer of foam on top.
Iced Version
Step 1: Sweeten the Espresso
Brew the double shot into a small jug. Stir in the syrup and vanilla while the espresso is still hot, until fully dissolved.
Step 2: Build the Glass
Fill a glass with ice and pour in 180ml of cold milk.
Step 3: Finish
Pour the sweetened espresso over the top. Stir before drinking.
Notes
No espresso machine. Use 60ml of strong coffee from a moka pot, AeroPress or 2 tsp instant coffee dissolved in 60ml hot water. Reduce the milk to 200ml.
Sweetness. 20g gives a lightly sweet latte. Adjust between 15g and 25g to taste.
Why the syrup goes in first. It dissolves fully in hot espresso but will sink and settle in cold milk, especially for the iced version.
Café batching. For service, a vanilla nipa syrup can be pre-mixed: 500g Arunipa Gula Apong Syrup with 5g vanilla extract, stirred well and stored refrigerated in a clean bottle. Use 21g per drink. Shelf life should be confirmed by testing before use.
NIPA SYRUP VANILLA LATTE
Serves 1 | 12oz cup
A vanilla latte sweetened with Arunipa Gula Apong Syrup. The syrup brings a rounded caramel depth and a faint savoury finish that sits well against espresso, with vanilla to soften the edges. Smooth, lightly sweet, and made for the first coffee of the day. Available hot or iced.
Ingredients
Espresso, 1 double shot (about 40ml)
Arunipa Gula Apong Syrup, 20g (about 1 tbsp)
Vanilla extract, 1 to 2 drops (or vanilla syrup, 5g)
Fresh milk, 220ml
Ice, 1 cup (iced version only)
Hot Version
Step 1: Prepare the Cup
Add the Arunipa Gula Apong Syrup and vanilla to the cup.
Step 2: Pull the Espresso
Brew the double shot directly over the syrup. Stir well until the syrup is fully dissolved.
Step 3: Steam the Milk
Steam the milk to about 60 to 65°C, until smooth and glossy with a thin layer of foam.
Step 4: Combine
Pour the steamed milk into the espresso, holding back the foam at first, then finish with a thin layer of foam on top.
Iced Version
Step 1: Sweeten the Espresso
Brew the double shot into a small jug. Stir in the syrup and vanilla while the espresso is still hot, until fully dissolved.
Step 2: Build the Glass
Fill a glass with ice and pour in 180ml of cold milk.
Step 3: Finish
Pour the sweetened espresso over the top. Stir before drinking.
Notes
No espresso machine. Use 60ml of strong coffee from a moka pot, AeroPress or 2 tsp instant coffee dissolved in 60ml hot water. Reduce the milk to 200ml.
Sweetness. 20g gives a lightly sweet latte. Adjust between 15g and 25g to taste.
Why the syrup goes in first. It dissolves fully in hot espresso but will sink and settle in cold milk, especially for the iced version.
Café batching. For service, a vanilla nipa syrup can be pre-mixed: 500g Arunipa Gula Apong Syrup with 5g vanilla extract, stirred well and stored refrigerated in a clean bottle. Use 21g per drink. Shelf life should be confirmed by testing before use.
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