Description
A refreshing iced espresso latte featuring a homemade brown sugar cinnamon syrup, shaken to perfection and topped with milk for a sweet and aromatic iced coffee experience.
Ingredients
Scale
Brown Sugar Syrup
- â…“ cup water
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 cinnamon stick
Iced Espresso Latte
- 2 cups ice, divided
- 1 shot espresso
- 2 tablespoons brown sugar syrup (from above)
- ½ cup milk
Instructions
- Prepare the brown sugar syrup: In a small pot over medium heat, combine the water, brown sugar, vanilla extract, and the cinnamon stick. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sugar dissolves fully and the syrup thickens slightly. Remove from heat and transfer the syrup into a jar to cool.
- Shake the espresso mixture: When ready to prepare the latte, fill a shaker with 1 cup of ice. Add the freshly brewed shot of espresso and 2 tablespoons of the prepared brown sugar syrup. Vigorously shake the mixture to chill and mix the flavors.
- Assemble the iced latte: Fill a glass with the remaining 1 cup of ice. Pour the shaken espresso and syrup mixture over the ice. Top the drink with ½ cup of milk to create a creamy iced latte. Serve immediately and enjoy.
Notes
- For best flavor, use freshly brewed espresso.
- The brown sugar syrup can be refrigerated in a sealed container for up to 1 week.
- You can substitute milk with any plant-based alternative if preferred.
- Adjust the sweetness by varying the amount of brown sugar syrup to taste.
