Copycat Starbucks Tiramisu Velvet Latte
330kcal
Ingredients
Latte
- 2 shots espresso 2 oz / 60 ml, or 1/2 cup very strong coffee
- 3/4 cup milk of your choice 180 ml
- 1 tablespoon vanilla syrup 15 ml
Mascarpone cold foam
- 2 tablespoons mascarpone 30 g, cold
- 3 tablespoons heavy cream 45 ml, cold
- 2 teaspoons vanilla syrup 10 ml
Tiramisu dusting
- 1/2 teaspoon unsweetened cocoa powder
- 1 pinch instant espresso powder
Equipment
- Espresso machine (or strong coffee maker)
- Handheld milk frother
- Tall glass for the foam
- Small fine-mesh sieve
- 16 oz mug or glass
Method
- Make the foam first: put the mascarpone, heavy cream and 2 teaspoons vanilla syrup in a tall glass and froth with a handheld frother for about 20 seconds, until thick but still pourable.
- Brew the espresso into your mug and stir in 1 tablespoon vanilla syrup.
- Steam or heat the milk until hot and frothy, about 150F (65C), then pour it over the espresso.
- Spoon the mascarpone foam on top.
- Mix the cocoa and instant espresso powder and dust it over the foam through a small sieve. Serve right away.
Nutrition
Serving1drinkCalories330kcalCarbohydrates27gProtein8gFat22gSaturated Fat13gSodium110mgSugar25g
Notes
Iced version: pour the espresso and syrup over a full glass of ice, add cold milk, then top with the foam and dusting.
Tip: Keep the mascarpone and cream cold. Warm cream will not hold the foam.
Tip: The pinch of instant espresso in the dusting is what makes it taste like tiramisu instead of a mocha.
Tip: No frother? Shake the foam ingredients hard in a small jar for 30 to 40 seconds.
Vanilla syrup: simmer 1/2 cup sugar with 1/2 cup water until dissolved, then add 1 teaspoon vanilla extract. Keeps 2 weeks in the fridge.
Not affiliated with Starbucks. Nutrition is an estimate with whole milk.