The Dot Cake Latte

The viral dot cake in coffee form.

10 minutes · Makes 1 drink (the syrup makes about 16 servings)

What you need

A double shot of espressoor 2 tsp (8 g) FLUR Instant in 1/2 cup (120 ml) hot water

For the cake batter syrup
400 g sugar
250 g boiling water
14 g cake batter extract
For the frosting cold foam
1/4 cup heavy cream
1 tbsp vanilla frosting
For the latte
1 tbsp cake batter syrup
Milk, to fill
Sprinkles, for topping

How to make it

Make the cake batter syrup. Add the sugar, boiling water, and cake batter extract to a carafe and stir until the sugar is fully dissolved. No stovetop required. As long as your water is hot, the whole thing comes together in a couple of minutes. Let it cool before transferring to a bottle.
Make the frosting cold foam. Add the heavy cream and vanilla frosting to a small jar or frothing pitcher and whip them together with a milk frother until you get a thick, frosting-like foam that holds its shape. This is the part that holds your sprinkles, so you want it nice and rich.
Add 1 tbsp of the cake batter syrup to the bottom of your glass and pour the espresso directly over it so the syrup melts in. Fill the glass with ice, then pour in milk until it's about three-quarters full.
Spoon the frosting cold foam on top and finish with a generous shake of sprinkles.

Pro tip

This syrup makes way more than one drink, so you'll have plenty for next time. It keeps in the fridge for about three weeks, and it's great in iced lattes and cold brews.

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