Today, I’m excited to share one of my favorite coffee recipes with you! I’ve created a delicious brown sugar cinnamon syrup and paired it with my go-to method for making the perfect iced latte. If you’re a fan of brown sugar shaken espressos, you’re going to love this recipe!
Ingredients
For the Brown Sugar Cinnamon Syrup:
- 1 cup water
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- Splash of vanilla extract
For the Iced Latte:
- 1 1/2 teaspoons Café Bustelo instant espresso
- 30 ml hot water
- Ice (enough to fill your glass)
- 80 grams Chobani oat milk (or milk of your choice)
- 2 tablespoons brown sugar cinnamon syrup
Instructions
Making the Brown Sugar Cinnamon Syrup:
- Combine water, brown sugar, cinnamon, and vanilla in a small saucepan.
- Place the saucepan over medium heat and stir occasionally until the sugar is dissolved.
- Allow the mixture to come to a gentle simmer and let it cook for about 2 minutes.
- Remove from heat and let the syrup cool for approximately 30 minutes.
- Transfer to an airtight container or jar and store in the refrigerator for up to two weeks.
Preparing the Espresso:
- In a small bowl, whisk together 1 1/2 teaspoons of Café Bustelo instant espresso with 30 ml of hot water until smooth.
Assembling the Iced Latte:
- Fill a glass with ice.
- Pour the prepared espresso over the ice.
- Add 2 tablespoons of the brown sugar cinnamon syrup to the glass.
- Top with 80 grams of Chobani oat milk (or your preferred milk).
- Stir gently to combine and enjoy immediately!
Tips:
- Adjust the syrup’s sweetness by adding more or less brown sugar to suit your taste. I add 2 tablespoons just for the perfect taste.
- For a frothy finish, shake the milk in a mason jar or frother before adding it to the coffee.
- This syrup also pairs beautifully with hot lattes, teas, or drizzled over pancakes.
Savor your homemade iced latte and the cozy flavors of cinnamon and brown sugar. Let me know how it turned out. – mya
