Looking at the ingredient list for the drink at Starbucks, I saw that their syrup uses real cane sugar, not corn syrup. (Starbucks just says theirs uses “natural flavors” so it’s not possible to tell if it uses real vanilla extract or not.) It was important to me to use the real extract to get the true vanilla flavor instead of an imitation flavor. To make homemade toasted vanilla syrup, I started by mixing half a cup of cane sugar with about 1.5 teaspoons of real vanilla extract. I felt like it was more in line with the spirit of duplicating the drink at home, and it would also allow me to create my own version with a more full-bodied vanilla flavor. I could have waited and tried to buy that, but instead, I decided to make my own. If they haven’t done so already, Starbucks will probably launch a home version of the Toasted Vanilla syrup they use in the drink. Here’s my recipe for making the Starbucks Toasted Vanilla Oatmilk Shaken Espresso at home. It felt like a cool challenge, a way to save some money, and also a way to correct the things about the drink that didn’t work for me. I got the drink a few more times over the next several weeks, and a few of the ones I got had a better flavor profile than the first one.īased on my experiences tasting the iced toasted vanilla oat milk shaken espresso, I decided to see if I could reverse engineer the drink, developing my own recipe for a version I could make at home. In essence, I felt like the drink had a good and refreshing flavor profile (and the vegan element is cool) but that the toasted vanilla flavor felt a bit flat-more like a subtle vanilla overtone than something powerful enough to merge nicely with the inherent toastiness of the oat milk. On the day it launched, I drove to my local Starbucks location in the Bay Area, picked one up, and shared my review. When Starbucks ’ new iced toasted vanilla oat milk shaken espresso debuted, I was one of the first people to try it.
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