Today at work I've been trying my customer's drinks. Ok, not drinking from them and then giving it to them, but making the same drink again. It's interesting. I have a customer named Chris who gets a latte with cold milk. It's actually not that bad - if you have a good espresso. For a while he was calling it "the pain in the ass latte" or "the silly latte" and we all knew what he meant. I don't think any of us had ever tried it because we know how good a real latte is. The neat thing about steaming milk is that as it steams it becomes a little sweeter, naturally, until you scald it(hopefully you don't). So I wouldn't expect Chris's latte to be very sweet since it's cold. Well, it wasn't, but it did allow the espresso to shine a little more than usual. The milk wasn't bad though, how could it be? It's Cedar Summit - grass fed cows, non-homogenized, milked with love. Oh, the milk is so good anyway.
I also tried a ... bear with me now, a skim vanilla iced latte. Yeah... ok, keep in mind that I use organic vanilla and milk. I extracted Terroir's Ethiopia Yirg into a preheated cocktail shaker, added the vanilla, stirred and then added the skim and shook with ice, then poured over ice. I left a little for myself to check out. Wow, that was the best skim vanilla iced latte I've ever had. It might just be the ingredients, cause I don't think I'd like it other wise. Or maybe I'm just prejudice against those kinds of people that usually get it, or maybe it's the way Starbucks makes it. I don't know.
Lattes are an American drink anyway, I don't think Italy would own up to one any day. They don't make anything larger than a Cappuccino, I don't blame 'em.
So all you "fancy" "floosey" drinkers out there getting flavored sshhhhhtuff, stop it. Order up a double espresso and be done with it.