Iced Baker's Blend Latte

A baker's trio of vanilla, cinnamon, and lemon zest come together in this uniquely fragrant iced latte.

INGREDIENTS

• Cumulus Sospeso Medium or Sospeso Light (espresso setting)
• ½ oz Cumulus Madagascar Vanilla Syrup
• ¼ oz Cumulus Cinnamon Demerara Syrup
• 4–6 oz whole or 2% milk
• Cinnamon powder, for garnish
• Lemon zest, for garnish
• Ice

DIRECTIONS

1. Fill a 10 oz glass approximately ¾ full with ice.
2. Add ¼ oz Cumulus Cinnamon Demerara Syrup to the glass.
3. Brew Cumulus Sospeso Medium or Sospeso Light on the espresso setting into the glass and stir.
4. In a separate container, combine 4–6 oz whole or 2% milk and ½ oz Cumulus Madagascar Vanilla Syrup. Froth using the Subminimal Nanofoamer until a creamy foam forms, then pour over the ice and espresso.
5. Dust with cinnamon powder and finish with a sprinkle of lemon zest.

Recommended Coffee: Cumulus Sospeso Medium or Sospeso Light