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Add 200 g of sugar to a carafe or bowl.
Add 100 g of hot water (just off of a boil) to the sugar.
Stir for about 15 seconds to dissolve the sugar and slightly lower the syrup temperature.
Add 10 g of vanilla paste and stir to fully break it up.
Add a scant half a gram of kosher salt and stir.
Let the syrup cool to room temperature.
Prepare a double shot of espresso.
Add half an ounce or 15 mils of the salted vanilla syrup to a pitcher or the bottom of a Boston shaker or a separate cup.
Add the double shot of espresso to the pitcher.
Add about 5 oz or 150 mils of lactose-free whole milk to the pitcher.
Use a handheld milk frother to froth the mixture near the top for about 15 seconds, until it expands in size and becomes creamy.
Fill a glass with ice.
Pour the frothed vanilla latte mixture over the ice.