Mornings are for iced oat milk lattes. At least, that's how Queer Eye food and wine expert, Antoni Porowski, starts the day. Antoni is a celebrated chef, author, and model. His NYC restaurant, The Village Den, is quite the spot. If you can't make the trip to the village, try this vanilla twist to Antoni's morning routine instead. Pro tip: Use frozen coffee and syrup cubes as a substitute for ice cubes, so your coffee won't get diluted.  


  • 2 cups simple syrup
  • 1 vanilla bean
  • Coffee and/or espresso
  • Oat milk


Split and cut 1 vanilla bean into inch-long pieces. Add to LĒVO Herb Pod.

Place Herb Pod and simple syrup in the reservoir.

Infuse for 45 minutes at 185 °F. Dispense and set aside.


Using your herb block or ice cube tray, fill each cube with ¼ vanilla-infused syrup and ¾ coffee. You can play with the ratios depending on how sweet you want your cubes to be. Let your cubes freeze overnight.

Add your vanilla-infused coffee cubes to a glass. Fill your glass ½ or ¾ with oat milk. Fill the rest of your cup with your favorite coffee or espresso.

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