The Vanilla Latte, Reconsidered

There’s something about a vanilla latte that feels almost too familiar. Espresso, milk, vanilla—simple, dependable, and everywhere.

But when the ingredients are good, the smallest change in technique can completely transform the drink.

At SUTIL, our favorite way to make a vanilla latte is as a shakerato.

We start with 20 grams of homemade vanilla syrup and 36 grams of freshly pulled espresso. Instead of pouring everything directly over milk, the espresso and vanilla are shaken vigorously with ice.

That extra step matters.

Shaking rapidly chills the espresso while incorporating the vanilla syrup completely. It also introduces a small amount of air, creating a silky, almost creamy texture and a delicate layer of foam. The result tastes brighter, smoother, and more integrated than a traditionally assembled iced vanilla latte.

Once shaken, we pour the vanilla espresso over 200 grams of cold milk and fresh ice.

SUTIL Vanilla Shakerato Latte

20g homemade vanilla syrup
36g espresso
200g milk
Ice

Add the vanilla syrup and espresso to a cocktail shaker filled with ice. Shake firmly for approximately 10–15 seconds, until the espresso is completely chilled and lightly foamed.

Fill a glass with fresh ice and add 200 grams of cold milk. Strain the shaken espresso mixture over the milk and serve immediately.

The recipe is intentionally restrained. There isn’t enough vanilla to overpower the espresso, and there isn’t so much milk that the coffee disappears. Instead, each ingredient has room to remain recognizable.

It’s still a vanilla latte.

Just a better one.

Subtle ingredients. Thoughtful technique. SUTIL.