Description
A quick, 5-minute homemade iced latte featuring rich brown sugar cinnamon syrup and a sweet cream cold foam topping. It offers the cozy flavors of fall without artificial syrups.
Ingredients
Scale
- ½ cup (100g) dark brown sugar
- ½ cup (120ml) water
- 1 teaspoon ground cinnamon
- 2 cups (480ml) cold brew coffee or strong brewed coffee (cooled)
- ½ cup (120ml) heavy cream
- 1 tablespoon brown sugar syrup (for foam)
- 1 cup (240ml) milk of choice (whole, oat, or almond)
- Ice cubes
- Pinch of cinnamon for garnish (optional)
Instructions
- In a small saucepan, combine brown sugar, water, and cinnamon. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture resembles thin syrup (about 2-3 minutes).
- Remove from heat and let the syrup cool completely. It will thicken slightly as it cools.
- In a small bowl, combine heavy cream and 1 tablespoon of the cooled brown sugar syrup. Whisk vigorously with a fork or handheld frother until stiff peaks form.
- Fill a tall glass with ice cubes.
- Pour in 1 cup of milk, then slowly pour in 1 cup of cold coffee over the back of a spoon to create layers.
- Add 1-2 tablespoons of brown sugar syrup to the coffee if desired, and stir gently.
- Top the drink with the sweet cream cold foam.
- Garnish with a pinch of cinnamon and serve immediately.
Notes
For best results, ensure the heavy cream is ice cold before whipping. The brown sugar syrup can be made ahead and stored in the fridge for up to two weeks. If the foam collapses, the cream may have been too warm or over-whipped. Use oat milk for a dairy-free option that froths well.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 280
- Sugar: 28
- Sodium: 60
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 32
- Protein: 4
Keywords: iced latte, brown sugar cinnamon, cold foam, fall recipe, coffee shop copycat, easy coffee, homemade syrup