Description
This Brown Sugar Iced Latte recipe combines the rich, caramel notes of homemade brown sugar cinnamon syrup with freshly brewed espresso and creamy oat milk for a refreshing and flavorful iced coffee drink. Perfect for a weekend treat or a café-style beverage enjoyed at home, this latte balances sweetness, spice, and smooth coffee taste with a delightful frothy texture.
Ingredients
Scale
Syrup Ingredients
- 3/4 cup (150 g) light brown sugar
- 1 cup (240 ml) water
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 2 teaspoons pure vanilla extract
- Optional: 3 chai tea bags (for added spice depth)
Latte Ingredients
- 3 shots freshly brewed espresso
- 1 cup (240 ml) oat milk (or milk of choice such as whole or skim milk)
- Ice cubes, clear and hard preferred
- 2-3 dashes ground cinnamon (for garnish and flavor enhancement)
Instructions
- Prepare Brown Sugar Cinnamon Syrup: In a small pot, combine 1 cup water, 3/4 cup light brown sugar, and 1 cinnamon stick. Bring mixture to a boil and then reduce to a gentle simmer for 2-3 minutes, stirring continuously until the sugar fully dissolves. Remove from heat, stir in 2 teaspoons pure vanilla extract. If using chai tea bags, add them now, cover the pot and steep for 10 minutes for extra spice flavor. After steeping, discard tea bags and cinnamon stick. Allow the syrup to cool completely. Store any leftover syrup in the refrigerator for up to two weeks.
- Mix Espresso with Syrup and Ice: Fill a shaker glass halfway with ice cubes. Pour in 3 shots of freshly brewed espresso, add 2 to 4 tablespoons of the cooled brown sugar cinnamon syrup depending on your desired sweetness, and add a couple dashes of ground cinnamon. Shake vigorously for 1 minute until the mixture becomes frothy. Be careful not to overfill the shaker to maintain proper shaking and mixing.
- Strain Mixture into Serving Glass: Strain the shaken espresso syrup blend into a tall glass filled with fresh ice cubes. This step ensures a smooth, chunk-free texture in the drink.
- Finish with Milk and Garnish: Pour 1 cup of oat milk or your preferred milk over the espresso mixture in the glass. Stir gently to combine and create a visually appealing marbled effect. Sprinkle 2-3 dashes of ground cinnamon on top as garnish to enhance aroma and flavor.
Notes
- The brown sugar syrup can be made ahead of time and refrigerated for up to 2 weeks for convenience.
- Adjust the amount of syrup added to customize sweetness according to personal taste.
- Use clear and hard ice cubes for slower melting and better texture.
- Substitute oat milk with any other milk such as almond, soy, whole, or skim to suit dietary preferences.
- Optional chai tea bags add a warm spiced complexity to the syrup but can be omitted if preferred.
