Vanilla Syrup recipe from Chow
Yields 1 vanilla latte
1 vanilla bean
1 cup of sugar
1 cup of water
3/4 cup of milk (I used non-fat)
Place vanilla bean and seeds, sugar, and water in a small saucepan with a tightfitting lid. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Once the mixture boils, reduce the heat to low and simmer, swirling the pan occasionally, for 5 minutes.
Remove the pan from heat, cover, and let sit for at least 1 hour at room temperature. Discard the vanilla bean and refrigerate the syrup in a covered container for up to 1 month.
Fill the bottom half of your Italian espresso maker with water. Pack the filter tightly with espresso. Place over medium heat until all of the water transfers to the top half.
Heat up milk until warm and transfer to a stainless steel container. Stick the frother in the milk and pulse until you have your desired amount of froth.
Pour in a mug, add two tablespoons of vanilla syrup (or more if you like it sweeter). Add the warmed milk over the espresso and top with froth.