Sometimes you just gotta have an iced latte even in the middle of winter.
My rheumatologist recently changed my meds and now I feel like I have cotton mouth, I’m nauseated, and I’m desperately thirsty all the time. (Hopefully these side effects subside soon.) The thought of hot coffee in the morning makes me kind of queasy. So, I’ve been making iced butter pecan lattes topped with whipped cream and butterscotch for the last couple of mornings.
Foxy Loxy has decided she has to have a lick or two, which we call a #cattuccino. I’m probably creating a monster, but she is going to be my sidekick for life and I can’t say no. (She must have had a period of time where she starved as a small kitten.) Just a tiny morning treat.
Butter Pecan Iced Latte w/ Whip & Butterscotch
- 25 mL Torani Butter Pecan Syrup
- 2 Shots Hot Espresso
- ~ 1 C Milk
- Whipped Cream
- Smucker’s Butterscotch Sundae Syrup
Fill glass half full of ice and pour butter pecan syrup and hot espresso into glass. Stir until cold. Add milk. Top with a bit of whip and butterscotch syrup. Don’t forget a fancy paper straw, if you have one. Enjoy!