As you know, I’m not really a coffee person. You can steal horses with me, but you usually have to drink tea.
Although that has changed a bit in the last few years. I now drink coffee with milk or a latte macchiato every one or two days. However, I am extremely picky because I hate it like the plague when coffee is bitter or simply of poor quality. Even machines with powdered milk or especially granulated coffee – you can hunt me down!
But if the quality is right, then really every now and then.
I drink coffee with milk, but usually without additives such as sugar or other flavors. I like to drink a pumpkin spice latte (then without coffee) – in contrast to a matcha latte. The trend bounced off me with absolutely no effect.
For Jenny, who wanted recipes with and for coffee, I thought that it could be combined with the latte, the coffee and a bit of autumn flavor really well. No pumpkin at all. Promised!
The Apple Latte was born! To do this, I made a fine apple-vanilla syrup and simply mixed it into my double espresso and milk foam. So easy, so good! Apple and coffee as well as vanilla make a great trio. I’ll make a note of this for Christmas baking too!
In order to be able to make reliable statements here, I tested the whole thing without caffeine, i.e. just with milk foam – and it was also found to be very tasty. And psst: The apple-vanilla syrup can not only be added to the apple latte, but also tastes great with waffles, over pancakes or even with semolina pudding or ice cream ororor…
And if you’re already fully planning, you can also give the syrup chilled as a gift from the kitchen!
Before I reveal the recipe, let’s take a look behind the scenes: I experimented again with my new camera and the photo setting. I was so dissatisfied with one photo that I completely rebuilt it and also changed the light. Which do you think is better?
Apple Latte – Apple vanilla syrup for latte macchiato
Ingredients for a bottle with a capacity of approx. 400 ml:
500 ml apple juice
75g sugar
1 large vanilla bean
1 lime
Preparation:
Pour the apple juice into a small saucepan.
Halve the vanilla pod and carefully scrape out the pulp with the back of a knife. Add the scraped pulp and the whole pod to the pot. Also add sugar and lime juice.
Bring everything to the boil and then simmer for about 1.5 hours so that the liquid noticeably reduces and boils down.
Then remove from the heat and fish out the vanilla pod.
Fill the finished apple-vanilla syrup into sterile bottles and store in the refrigerator.
The syrup will last for at least four weeks.
Enjoy your meal!
Tip: Also goes perfectly with waffles, pancakes, semolina pudding, ice cream…
