Not too sweet and not too boozy, this amaretto latte is just right. So simple to make and tastes like you got it in a coffee shop!
Okay, so maybe it’s not technically a latte. But I don’t have an espresso machine, and maybe you don’t either, so this is even better than a latte because you can make it at home. Also, there’s cream.
Mike and I were going to have an at-home coffee date to talk about our hopes, dreams, and goals for our music and the blog, and I accidentally made this delicious latte-ish beverage instead of just making coffee. Whoops!
Then I got distracted taking pictures of it because it was so good I knew I was going to have to share it with you, and we hardly ended up with any time for our dreams-talk. Boo.
I had to reshoot the photos anyway. I used an artificial light the first time and didn’t like how the photos came out, so I had to make this coffee drink a second time during the day. (oh darn!)
And this time… I doubled the amaretto. And it was even better than the first time.
Better yet, we rescheduled our hopes-and-dreams talk for our sushi date that night, and I thought of a brilliant idea for the blog I can’t WAIT to share with you — not until I have things a little more figured out with it, but soon. It’s going to be big and exciting though!
What spurred on my sudden inspiration? Was it the good-looking date-night husband? Or am I suggesting this amaretto latte has a muse-like power of stimulating creativity and ideas?
I couldn’t tell you. But isn’t it at least worth trying the coffee? (Sorry folks, husband’s mine).
Anyway, it’s delicious. I used a hazelnut coffee to go with vanilla syrup and amaretto, because what can be better than a subtle hazelnut, almond, and vanilla flavor in your creamy coffee?
It’s not too sweet and not too boozy. If you want it to be more boozy, just add more amaretto to taste; I’m just not usually a big drinker. I am a sucker for cream, though, so that’s what I used instead of milk or half-and-half.
I remember one time when I was growing up, my mom handed me what looked like a small slice of cheese and said, “Here, try this,” in almost a whisper, like she was handing me a secret treasure.
I tasted it, expecting cheese, and…
“Is this butter?”
“Isn’t it goooood?”
Yeah, so, the way my mom feels about butter is the way I feel about cream. I’ll take a swig straight from the carton. I’m going to do the same thing to my future kids, and trick them into eating straight-up cream so they can see how incredible it is.
Taste and see, my friends, taste and see.
This recipe is simple: just put some vanilla syrup (like Torani) and amaretto in the bottom of a mug and top it with a cup of coffee. Add a little cream, stir, and top it with some unsweetened whipped cream.
“Unsweetened?” you say. Or at least, “Unsweetened?,” says Mike, after tasting the cream with a preemptive “Mmmm!” and then wrinkling up his face since he expected it to have sugar in it. Think of it like the milk foam on a *true* latte, but instead of milk you get cream. The latte is sweet enough from the vanilla syrup — even Mike agreed once it was all put together.
For more info on how to make the whipped cream for this in one minute flat, check out my post on one-minute one-serving whipped cream!
And that’s it! Voila! Amaretto latte! Now wouldn’t this be lovely with some biscotti or a scone?
Sit, sip, enjoy, and dream. You may just come up with your best idea yet!
- 1 oz vanilla syrup like Torani
- 2 oz amaretto
- 2 cups freshly brewed coffee I used hazelnut coffee for extra nuttiness
- 6 tbsp whipping cream for drink
- 1/4 cup whipping cream for whipped cream
- While coffee is brewing, split vanilla syrup and amaretto evenly between two mugs.
- Whip 1/4 cup cream until it holds stiff peaks. I use a handheld electric mixer or even a handheld milk frother.
- When coffee is finished, pour into mugs. Mix 3 tbsp cream into each mug, and top each with half the whipped cream.