Berry Chantilly Latte

Step 1

Make the strawberry almond syrup: Place a small pot over medium heat. Add in strawberries and maple syrup. Mash strawberries with a fork and bring to a simmer, then reduce heat to low and cook for 3 to 5 minutes, stirring frequently until the mixture is thickened and strawberries release their juices. It should look similar to jelly.

Step 2

Place a small sieve over a bowl and pour strawberry mixture into the sieve. Use the back of a spoon to stir and help push all of the strawberry syrup through the sieve into the bowl. Stir in 1 teaspoon almond extract into the strawberry syrup. You’ll get about 4 to 5 tablespoons strawberry syrup total. Store in fridge until ready to use.

Step 3

Pour 2 shots of espresso, 3 tablespoons strawberry almond syrup, and milk of choice (I used almond milk) into a mason jar and cover with a lid. Shake well until well combined, about 30 seconds. Pour over ice in another glass. Top with whipped cream and crushed freeze-dried strawberries, if desired. Enjoy!