Vanilla Syrup

• 1
  Vanilla beans pack potent flavor.vanilla beans image by joanna wnuk from Fotolia.com
  
  Cut the vanilla beans lengthwise. Some recipes call for further scraping of the "caviar" or inside meat of the beans, and others go further and tell you to cut the beans into small pieces. Either of these options work, but smaller pieces pack more flavor.
  
  
• 2). Fill your jar with the vanilla pieces and the vodka.
  
  
• 3). Shake the jar regularly over the next few weeks. Shake it every day for the first week and then every few days for the next four weeks. The vanilla extract is ready to use after five weeks but keeps getting stronger after that.
  
  
• 4). Add as much or as little sugar or sugar substitute as you like to your extract to create a syrup. A true skinny vanilla latte uses completely sugar-free syrup, but the syrup is sweetened with sugar substitute.
  
  

Latte

• 1). Steam the nonfat milk over the stove or with a milk steamer until it reaches 140 degrees Fahrenheit. Milk burns at temperatures above 160 degrees.
  
  Nudge the edge to just below the surface of the milk to make a little foam. If steaming on the stovetop, angle your pot and stir the milk into a whirlpool to oxygenate the milk as it heats up.
  
  
• 2). Brew the espresso either from a stovetop machine or an electric machine. The espresso shot is ruined after sitting for thirty seconds.
  
  
• 3). Pour one tablespoon of vanilla syrup into your mug. Use more or less depending on your taste.
  
  
• 4). Pour the steamed milk and the espresso into your mug one at a time over the syrup. Mixing of the liquids should occur naturally but stir if you prefer.
  
  
• 5
  A little foam is the difference between a latte and a cafe-au-lait.Latte Macchiato image by Kristina_ch from Fotolia.com
  
  Layer a few tablespoons of foam on top of the espresso, syrup and milk to complete the latte.