Recipe courtesy of Claire Thomas

Salted Iced Latte

Name: Salted Iced Latte
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 drink
Ingredients: Ice cubes, for shaking and serving; 1 ounce brewed espresso; 4 ounces whole milk; 1/2 vanilla bean (split lengthwise; see Cook's Note), seeds scraped; 1 big pinch sea salt

0 Reviews

Level: Easy
Yield: 1 drink
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

39

Total Fat

2

Saturated Fat

1

Carbohydrates

3

Dietary Fiber

0

Sugar

3

Protein

2

Cholesterol

6

Sodium

90

Total: 10 min
Active: 10 min

Adding a pinch of salt to your coffee makes it smoother without having to rely on sugar to mask the flavor. It mellows out a rather punchy cup of coffee, and you can use way less milk than usual. Here's the thing though -- use just a pinch! If you go crazy, it will taste like salty coffee. I dressed up my version here by adding some vanilla bean and shaking the ingredients in a cocktail shaker to get an amazing frothy texture. Enjoy!

Ingredients

Ice cubes, for shaking and serving

1 ounce brewed espresso

4 ounces whole milk

1/2 vanilla bean (split lengthwise; see Cook's Note), seeds scraped

1 big pinch sea salt

Directions

Fill a cocktail shaker 2/3 full with ice, then add the espresso, milk, vanilla seeds and salt (reserve the scraped pod for another use). Shake until very cold and the latte is frothed, about 15 seconds. Strain over a glass filled with ice. Enjoy!

Cook’s Note

Vanilla beans can be really expensive, so I buy them in bulk and keep them in the freezer.

Salted Iced Latte

Ingredients

Directions

Cook’s Note

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