Vanilla Latte
Prep Time
15 min
Ingredients
1 Serving
- 8 ounces milk, fat-free
- 1 tablespoon and 1 teaspoon vanilla simple syrup
- 1 teaspoon instant coffee
16 Servings
- 1 gallon milk, fat-free
- 11 ounces vanilla simple syrup
- ¼ cup and 1 tablespoon and 1 teaspoon instant coffee
96 Servings
- 6 gallons milk, fat-free
- 2 quarts and ¼ cup vanilla simple syrup
- 2 cups instant coffee
Nutrition Facts
per serving
Protein: 8.38 g
Carbohydrate: 24.03 g
Dietary Fiber: 0 g
Total Fat: 0.20 g
Saturated Fat: 0.14 g
Cholesterol: 4.90 mg
Sodium: 103.90 mg
Sugar: 23.57 g
Instructions
Gallon directions
Critical Control Point (CCP): No bare-hand contact with ready-to-eat food.
Place the milk, vanilla simple syrup and instant coffee in a large pitcher. Whisk the ingredients together and store in a cooler overnight.
CCP: Hold and serve at 41° F or below.
- To heat in bulk, pour the latte into a stockpot and stir. Make sure the syrup is evenly dispersed and the coffee granules have dissolved in the milk. Warm over medium-low heat until tiny bubbles start to form around the edges. Stir occasionally to prevent a skin from forming. Warm until the temperature reaches 150° F-160° F.
Transfer the heated latte to an insulated beverage dispenser and dispense 9 ounces into a 12-ounce cup.
CCP: Hold for hot service at 135° F or higher.
CCP: No bare-hand contact with ready-to-eat food.
Single serving directions
CCP: No bare-hand contact with ready-to-eat food.
Place the milk, vanilla simple syrup and instant coffee in a 12-ounce cup. Whisk the ingredients together.
CCP: Hold and serve at 41° F or below.
Stir before serving. Make sure all coffee granules have dissolved in the milk.
CCP: Hold for hot service at 135° F or higher.
CCP: No bare-hand contact with ready-to-eat food.
Tip
- The amount of instant coffee needed will vary by brand. Adjust quantity to provide 9 ounces of coffee per latte according to package instructions. Store latte in cooler up to one week or until expiration date of milk, depending on which one comes first.
