• 1 cup water
• ½ cup granulated white sugar
• ½ cup packed dark brown sugar (for deep caramel/molasses notes)
• 1 tsp real vanilla extract
• ½ tsp pure almond extract (almond is strong—this is the sweet spot)
• 1 tbsp salted butter (or unsalted + a small pinch of fine sea salt)
• Optional: ½ cup sliced almonds, roughly chopped (for a real "toasted" infusion)

1. Toast the Almonds (Optional): If using whole/sliced almonds, add them to a small saucepan over medium heat for 2–3 minutes until fragrant and lightly golden.
2. Dissolve the Sugars: Add the water, white sugar, and dark brown sugar to the saucepan. Bring to a gentle simmer, stirring until the sugar fully dissolves (about 3 minutes).
3. Melt in the Butter: Lower the heat to low, stir in the butter until completely melted and incorporated, then turn off the heat.
4. Infuse the Extracts: Remove the pan from heat. Stir in the vanilla extract and almond extract. (Adding extracts off the heat prevents their subtle aromatics from burning off).
5. Cool & Strain: Let the syrup cool to room temperature (about 20 minutes). If you toasted real almonds in the mix, strain them out using a fine-mesh sieve.

Store: Pour into a clean glass jar or bottle. Keep refrigerated for up to 3 weeks. Give it a gentle shake before using, as the real butter may slightly settle when cold.

The Signature Latte Ratio

• Double shot of espresso (or ½ cup strong brewed coffee)
• 1.5 to 2 tbsp Toasted Almond Cake Syrup
• ¾ cup steamed milk or oat milk (oat milk complements the nuttiness extraordinarily well)
• If you have time: A light dusting of cinnamon or crushed toasted almonds.