Description
This Brown Sugar Iced Latte recipe combines the rich caramel notes of homemade brown sugar syrup with freshly brewed espresso and creamy oat milk for a delightful, refreshing coffee treat. The syrup, infused with cinnamon and vanilla, adds depth and warmth, making this iced latte a perfect balance of sweet and spiced flavors ideal for coffee lovers seeking a cozy yet invigorating beverage.
Ingredients
Scale
Brown Sugar Syrup
- 3/4 cup (150 g) brown sugar, light brown sugar recommended for rich caramel notes
- 1 cup (240 ml) water
- 1 cinnamon stick (or 1 teaspoon ground cinnamon)
- 2 teaspoons vanilla extract, pure vanilla preferred
Iced Latte
- 3 shots espresso, freshly brewed
- 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 Syrup: In a small pot, combine 1 cup (240 ml) water, 3/4 cup (150 g) brown sugar, and 1 cinnamon stick. Bring to a boil, then simmer gently for 2-3 minutes until the sugar is completely dissolved, stirring as needed. Remove from heat and stir in 2 teaspoons vanilla extract. Optionally, add 3 chai tea bags now and cover the pot to steep for 10 minutes for extra flavor. After steeping, discard the tea bags and cinnamon stick. Allow the syrup to cool completely before use and refrigerate for up to 2 weeks.
- Mix Espresso with Syrup and Ice: Fill a shaker glass halfway with ice cubes. Pour in 3 shots of fresh espresso and add 2 to 4 tablespoons of the cooled brown sugar syrup, adjusting sweetness to your taste. Add a couple dashes of ground cinnamon for extra spice. Shake vigorously for 1 minute, ensuring not to overfill the shaker to achieve a frothy texture.
- Strain the Mixture: Strain the shaken espresso mixture into a tall glass filled with fresh ice cubes. This ensures a smooth texture without any ice chunks from the shaker mixture.
- Add Milk and Garnish: Pour 1 cup (240 ml) of oat milk or your preferred milk over the strained espresso. Stir gently to combine and create a beautiful marbled effect. Finish by garnishing with 2-3 dashes of ground cinnamon on top for extra aroma and flavor.
Notes
- Use light brown sugar for richer caramel flavor in the syrup.
- The brown sugar syrup can be stored in the refrigerator for up to 2 weeks.
- Adjust syrup amount in the iced latte to suit your sweetness preference.
- Oat milk is recommended for a creamy, dairy-free latte but any milk can be substituted.
- Ensure your shaker is not overfilled to allow proper mixing and frothing.
- Clear and hard ice cubes prevent dilution and preserve flavor.
