Description
This Brown Sugar Iced Latte combines the rich caramel notes of homemade brown sugar syrup with freshly brewed espresso, creamy oat milk, and a hint of warming cinnamon. Perfectly sweetened and chilled over ice, this refreshing coffee drink is a delightful treat for any time of day.
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
- 3 chai tea bags (optional)
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
- Make 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 and then simmer gently for 2-3 minutes until the sugar dissolves completely, stirring continuously if needed. Remove from heat, then add 2 teaspoons vanilla extract. If desired, add 3 chai tea bags now, cover the pot, and steep for 10 minutes. Remove and discard tea bags and cinnamon stick. Allow syrup to cool before use. Store any leftover syrup in the refrigerator for up to 2 weeks.
- Prepare Espresso Mixture: Fill a shaker glass halfway with ice. Pour in 3 shots of freshly brewed espresso, add 2 to 4 tablespoons of the cooled brown sugar syrup depending on your preferred sweetness, and add a couple dashes of ground cinnamon. Shake vigorously for 1 minute until frothy, ensuring the shaker is not overfilled for proper mixing.
- Strain Espresso Mix: Strain the shaken espresso mixture into a tall glass filled with fresh ice. This step ensures a smooth texture without any ice chunks or residue from shaking.
- Add Milk and Garnish: Pour 1 cup (240 ml) of oat milk or your choice of milk slowly over the strained espresso to create a beautiful marbled effect. Stir gently if desired. Garnish the top with 2-3 dashes of ground cinnamon for an added aromatic touch.
Notes
- Use light brown sugar for a richer caramel flavor in the syrup.
- The syrup can be enhanced with chai tea bags for a spiced note, but this is optional.
- Adjust the amount of syrup according to your preferred sweetness.
- Use clear, hard ice cubes to prevent dilution and preserve the flavor.
- This recipe can be made with any milk or milk alternative to suit dietary preferences.
- Shake well but avoid overfilling the shaker to ensure proper mixing and froth.
- Store any unused syrup in the refrigerator for up to 2 weeks.
