The iced vanilla oat latte is the drink we run out of vanilla syrup making on humid Miami afternoons. It's straightforward, it's refreshing, and it's the right answer to August.
The espresso is pulled slightly stronger — same dose, slightly longer extraction — to compensate for the ice melt that's going to dilute it. We pour it directly over ice in a tall glass.
The oat milk is the barista-edition kind that froths properly, slightly thicker, slightly sweeter. We use Oatly or Minor Figures depending on what's in stock. House vanilla syrup is sugar, water, real vanilla bean, simmered low and bottled cold.
Pour order matters: ice, espresso, vanilla syrup, then oat milk slowly over the back of a spoon so it layers. We give it a gentle stir before serving — the visual is part of the drink.
$7. Easily our top-selling iced drink.
