Strawberry Cheesecake Iced Latte

Name: Strawberry Cheesecake Iced Latte
Yield: 10
Cuisine: American

Recipe: Frank La , Be Bright Coffee , Los Angeles

Photo: Stan Lee

February 28, 2024

A decadent latte from an Imbibe 75 alum.

Frank La, owner and barista at Imbibe 75 alum Be Bright Coffee in Los Angeles, created this decadent iced latte by mixing strawberry milk with espresso over ice and topping with a housemade cheesecake foam.

Ingredients

For the Iced Latte
1 1/2 oz. espresso
1 oz. strawberry purée
6 oz. milk
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For the Cheesecake Foam
4 oz. heavy cream
1/3 oz. sugar
pinch of salt
1/3 oz. vanilla syrup
2 oz. cream cheese
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Strawberry Purée
4 cups strawberries (hulled and halved)
1/4 cup sugar
1 tsp. fresh lemon juice

Glass:highball
Garnish:crushed graham cracker on one side and crushed freeze-dried strawberries on the other

Preparation

Add the strawberry purée and milk to your glass, then stir to combine. Add the espresso, then top with ice. Top with a layer of the cheesecake foam, then add the garnish.

Cheesecake Cold FoamAdd all of the ingredients to a mixing bowl or cup. Using a hand mixer, mix on low to start incorporating the ingredients. Whip at a faster speed until you get a consistency that is slightly pillowy, yet still pourable.

Strawberry PuréePlace all the ingredients in the bowl of a food processor or blender. Purée for 1 minute. Using a rubber spatula, reincorporate the bits on the side of the bowl and process for another minute (or until smooth). Transfer to an airtight container. Will keep in the refrigerator for 5 days.