Last year I learned about the Whole Foods berry chantilly cake and just how obsessed people are with it. If you’ve never had it, it’s a Southern-style vanilla cake with mixed berries (and sometimes jam) between the layers, plus creamy chantilly frosting made with mascarpone, cream cheese, and heavy cream.
After seeing just how popular their cake version became, Whole Foods decided to create a berry chantilly latte inspired by the cake. I headed to my local store and had to try it. It was mixed with a few different flavored syrups, so I found it pretty sweet (but delicious). You know I had to try and make my own version using real ingredients.
Everything you’ll need to make this berry chantilly latte
As I mentioned, you only need 5 core ingredients to whip up this yummy coffee drink:
- Strawberries: we’re using fresh strawberries to make a lovely strawberry almond syrup.
- Maple syrup: naturally sweeten the latte with pure maple syrup.
- Almond extract: a little almond extract is what gives the strawberry syrup (and the latte) that true berry cake flavor!
- Espresso: you’ll need brewed espresso to mix with the milk and syrup.
- Milk: I like to use unsweetened vanilla almond milk in this latte.
Optional ingredient swaps
The ingredients in this homemade berry chantilly latte are super simple, but if you happen to be out of a couple here’s what I can suggest:
- For the strawberries: I haven’t tested it, but I think this would work with other berries or a mix of berries.
- For the maple syrup: you should be able to use a teaspoon of sugar instead.
- For the milk: feel free to use any milk you like (dairy-free or non). I like to use vanilla plant-based milk to get extra vanilla flavor.
- For the espresso: you could use brewed coffee or cold brew in its place, but note that it’s not as strong as espresso so the latte won’t have as much of a coffee flavor to it.
Homemade berry chantilly latte in 3 easy steps
- Make the syrup. Add the strawberries and maple syrup to a small pot over medium heat. Mash the strawberries with a fork and bring the mixture to a simmer. Reduce to low, cook, and stir until it resembles jelly.
- Strain the syrup. Pour the strawberry mixture through a sieve into a bowl and press the mixture through with the back of a spoon. Stir in the almond extract, then refrigerate until you’re ready to use the syrup.
- Shake up the latte. Pour espresso, 3 tablespoons of strawberry almond syrup, and milk into a mason jar and shake well. Pour the latte over ice and enjoy!
Don’t forget the topping
Make it a little extra by topping your latte with homemade whipped cream and crushed freeze dried strawberries.
Tools you’ll need
More strawberry recipes you’ll love
- Roasted Strawberry, Basil & Goat Cheese Crostini
- Avocado Strawberry Mango Salsa
- Strawberry Banana Baked Oatmeal with Chocolate Chips
- Summer Strawberry Spinach Salad with Avocado
- Vitamin C Packed Strawberry Orange Banana Smoothie
Get all of my strawberry recipes here!
I hope you love this berry chantilly latte recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Berry Chantilly Latte
Ingredients
- Strawberry syrup:
- 1 heaping cup diced or quartered strawberries
- 2 tablespoons pure maple syrup
- ½ teaspoon almond extract, plus more to taste
- For the coffee:
- 2 shots espresso
- 1 ½ cups unsweetened vanilla almond milk
- Whipped cream (optional)
- Crushed freeze-dried strawberries
Instructions
- Make the strawberry almond syrup: Place a small pot over medium heat. Add in strawberries and maple syrup. Mash strawberries with a fork and bring to a simmer, then reduce heat to low and cook for 3 to 5 minutes, stirring frequently until the mixture is thickened and strawberries release their juices. It should look similar to jelly.
- Place a small sieve over a bowl and pour strawberry mixture into the sieve. Use the back of a spoon to stir and help push all of the strawberry syrup through the sieve into the bowl. Stir in 1 teaspoon almond extract into the strawberry syrup. You’ll get about 4 to 5 tablespoons strawberry syrup total. Store in fridge until ready to use.
- Pour 2 shots of espresso, 3 tablespoons strawberry almond syrup, and milk of choice (I used almond milk) into a mason jar and cover with a lid. Shake well until well combined, about 30 seconds. Pour over ice in another glass. Top with whipped cream and crushed freeze-dried strawberries, if desired. Enjoy!
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
