Description
A refreshing iced latte that combines the bold flavor of espresso with the creamy, tangy taste of cheesecake and sweet blueberries. Topped with velvety cold foam and graham cracker crumbles, this drink is a perfect summer treat.
Ingredients
Scale
- 2 shots espresso
- 1/2 cup milk
- 1/4 cup blueberry syrup
- 2 tbsp cream cheese, softened
- 1 tbsp powdered sugar
- 1/4 tsp vanilla extract
- Ice
- For Cold Foam:
- 1/4 cup heavy cream
- 1 tbsp milk
- 1 tsp powdered sugar
- For Topping:
- Graham cracker crumbs
- Freeze-dried blueberries (optional)
Instructions
- In a small bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Prepare your espresso and set aside to cool slightly.
- In a glass, combine the milk, blueberry syrup, and the cream cheese mixture. Stir well until the cream cheese mixture is fully incorporated.
- Add ice to the glass.
- Pour the cooled espresso over the ice and milk mixture. Stir gently.
- In a separate chilled bowl, whisk together the heavy cream, milk, and powdered sugar for the cold foam until soft peaks form.
- Gently spoon the cold foam over the latte.
- Garnish with graham cracker crumbs and freeze-dried blueberries, if desired.
Notes
- For a vegan option, use a dairy-free milk alternative and a vegan cream cheese or a thick coconut cream.
- Adjust the sweetness to your preference by adding more or less powdered sugar.
- Ensure your espresso is cooled to prevent melting the ice too quickly.
- The graham cracker crumbs add a delightful texture, mimicking the crust of a cheesecake.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 latte
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg