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Brasserie Morning Ritual Café Crème with Vanilla Bean Syrup and Oat Foam

Brasserie Morning Ritual Café Crème - featured image
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A cozy and special homemade café crème featuring strong brewed coffee, homemade vanilla bean syrup, and creamy oat foam for a dairy-free twist. Perfect for a Parisian café vibe at home.

Ingredients

Scale
  • 8 oz (240 ml) strong brewed coffee or espresso
  • 1 cup (240 ml) water (for syrup)
  • 1 cup (200 g) granulated sugar (for syrup)
  • 1 whole vanilla bean, split and scraped (or 1 tablespoon high-quality vanilla extract as substitute)
  • 1 cup (240 ml) barista-style oat milk
  • 1 teaspoon maple syrup or honey (optional, for oat foam sweetness)
  • Pinch of ground cinnamon or nutmeg (optional, for garnish)

Instructions

  1. Make the Vanilla Bean Syrup: Combine water and sugar in a small saucepan over medium heat. Split the vanilla bean lengthwise and scrape out the seeds into the pan, then add the pod as well. Stir until sugar dissolves completely, then bring to a gentle simmer. Let it simmer for 5 minutes, stirring occasionally. Remove from heat and let cool to room temperature. Remove the vanilla pod before using. Store in a jar in the fridge for up to two weeks.
  2. Brew Your Coffee: Brew 8 ounces (240 ml) of strong coffee or espresso. Pour it into your favorite serving mug. Pre-warm the mug with hot water to keep the coffee warm longer if desired.
  3. Froth the Oat Milk: Pour 1 cup (240 ml) of barista-style oat milk into a frothing pitcher or heat-safe jar. Add optional sweetener like maple syrup if desired. Heat gently to about 140°F (60°C) — warm but not boiling. Froth the oat milk using a frother or shake vigorously in a jar until thick, velvety foam with microbubbles forms.
  4. Assemble the Café Crème: Add 2 tablespoons (30 ml) of the vanilla bean syrup to the brewed coffee and stir gently. Slowly pour the frothy oat milk over the coffee, holding back the foam with a spoon. Spoon the oat foam generously on top to create a creamy crown.
  5. Finish with a Sprinkle (Optional): Lightly dust the foam with ground cinnamon or nutmeg for aroma and café-style presentation.

Notes

Use barista-style oat milk for best frothing results. If you don’t have vanilla beans, substitute with 1 tablespoon high-quality vanilla extract added after syrup is removed from heat. Froth oat milk just before serving for best texture. Store vanilla bean syrup in fridge up to two weeks. Avoid overheating oat milk to prevent separation.

Nutrition

Keywords: café crème, vanilla bean syrup, oat foam, dairy-free coffee, homemade coffee, barista-style coffee, vanilla coffee, oat milk foam

Find it online: https://novanosh.com/brasserie-morning-ritual-caf-e-cr-e-me-recipe-with-vanilla-bean-syrup-and-oat-foam-easy-homemade-guide/