1 cup almond milk
1-2 shots of espresso
1 tsp of honey
2 tbsp of agave nectar
1 tsp of vanilla extract
2 tbsp water
Begin by mixing vanilla extract, agave nectar and water in a small sauce pan. Simmer on low for 15 minutes, or until mixture thickens. Store in a sealable container to use for the future! Pour vanilla syrup (1-2 tsp, depending on your sweetness preference) and honey into a mug. Next, steam the milk to 155ºF to 165ºF. Once it's reached the right temperature, vigorously whip the top of the milk, creating a layer of froth. Next, pull the shot of espresso and pour it into your coffee mug. Immediately pour the milk into your mug, holding back the froth with spoon. Finish by scooping a layer of froth and placing it on top.
To create this drink without an espresso machine, heat the milk on your stove top and substitute the espresso for a shot of double strength coffee.
Vanilla syrup shelf life is two weeks.