Recipe from Daniel Remheden, LoveCoffee Roasters

INGREDIENTS

• 3 cm vailla pod from Madagaskar orTahiti
• 200 ml Sproud Original
• 1 double espresso
• Ice

STEP BY STEP 

1. Slit the vanilla pod down its length and scoop out the seeds.

2. Add it to the milk and let it soak overnight.

3. Pour the liquid into a highball glass with ice and add the double espresso on top. Serve with a straw.