Coconut Vanilla Latte – tropical tenderness in a cup

Preparation method

There are drinks that wake you up. And there are those that transport you somewhere far away. Coconut Vanilla Latte is exactly that kind of coffee – soft, aromatic and slightly exotic, with a delicate sweetness and velvety texture.
It all starts with a double espresso from CARTEL Colombia 100% Arabica capsule coffee – thick and balanced, with subtle chocolate notes. In the warm cup, the aroma of vanilla and the delicate sweetness of coconut await it. The combination creates a feeling of softness even before the first sip.
Then comes the coconut milk – carefully heated to about 55–60°C and whipped to a smooth, silky texture. It gives a slightly creamy, almost dessert-like character, without being heavy. Vanilla emphasizes the natural sweetness, while the coffee remains in the center – warm and aromatic.
The finish can be a pinch of toasted coconut or fine vanilla powder on top. The aroma becomes even deeper, and the look – modern and clean.
In a glass, add:
15 ml vanilla syrup (or ½ tsp real extract)
150–180 ml coconut milk (barista version for better texture)
Extract a double espresso (36–40 ml) of CARTEL Colombia 100% Arabica coffee capsule and pour it into the glass. Heat the coconut milk and whisk it until fine foam. Pour carefully and stir lightly for a balanced taste.

Optionally add:
1 tsp. maple syrup for a more natural sweetness
a pinch of sea salt for a subtle contrast
a dash of white chocolate for a more dessert-like version

Coconut Vanilla Latte is perfect for slow mornings, bright afternoons, and times when you want a coffee with a soft character and a tropical touch. It's both cozy and fresh - a modern take on the classic latte with a delicate, exotic finish.