Strawberry Shortcake Latte Recipe

Make the Strawberry Shortcake Latte Recipe: a layered iced latte with white chocolate, strawberry cold cream, and graham crumb garnish.

Ingredients

• 1/2 tbsp Torani Puremade White Chocolate Sauce
• 1 oz Torani Puremade Strawberry Syrup
• 2 shots espresso
• 6 oz milk of choice
• 2 oz heavy cream

Instructions

Step 1: Combine espresso, white chocolate and milk

Warm, friendly action: pour two freshly pulled shots of espresso into a small heatproof glass or demitasse, spoon in 1/2 tablespoon Torani Puremade White Chocolate Sauce and add 6 oz of your milk of choice. Stir gently until the white chocolate sauce is fully dissolved and the mixture becomes a silky, slightly glossy caramel-brown liquid. This is the flavor foundation — smooth, slightly sweet, with a faint white‑chocolate sheen and soft steam-muted aromas. Set this mixed latte base aside to cool slightly.

Step 2: Whisk the strawberry cold cream

In a chilled small bowl or jar, combine 2 oz heavy cream with 1 oz Torani Puremade Strawberry Syrup and whisk briskly until a thick, pale-pink cold foam forms with soft peaks and tiny glossy syrup ribbons suspended inside. The texture should be dense enough to hold shape yet light and airy on top. Keep the whisk resting in the bowl so it’s ready for assembly.

Step 3: Layer over ice and build the drink

Fill a tall ribbed glass with clear ice cubes, pour the cooled white‑chocolate espresso and milk mixture over the ice so the liquid sits translucent and caramel-browned among the cubes. Gently spoon or pour the strawberry cold foam over the iced latte to create a distinct, pillowy pale-pink cap that floats on the surface — a clean two-layer effect with a delicate transition between coffee and foam.

Step 4: Garnish and present

Finish by sprinkling a generous pinch of crushed graham crackers across the cold foam for a golden, crumbly texture, and perch a thin slice of ripe strawberry on the glass rim. Serve on a small square white coaster; leave a few whole and sliced strawberries and a small ramekin of crumbs nearby for a photogenic vignette.

Notes

• Use whole milk or oat milk for creamier texture.
• Whisk the cold cream to soft peaks; avoid overwhipping.
• Prepare the espresso-milk base slightly ahead and cool before layering.