There’s something undeniably comforting about the warm, spiced flavor of cinnamon combined with the rich, creamy smoothness of a latte. When served over ice, this indulgent treat becomes the perfect pick-me-up for any time of day. Let’s get started!
There’s something undeniably comforting about the warm, spiced flavor of cinnamon combined with the rich, creamy smoothness of a latte. When served over ice, this indulgent treat becomes the perfect pick-me-up for any time of day.
Ingredients:
- 1 shot of espresso (or 1/2 cup strong brewed coffee)
- 1-2 Tbsp cinnamon dolce syrup (* see notes on making your own syrup!)
- 1/2 cup milk (dairy or non-dairy, like almond or oat milk)
- Ice cubes
- Whipped cream (optional)
- Ground cinnamon (for garnish)
Fill a glass with ice, pour the espresso on top. I like to make sure mine is cooled down, add the syrup and stir. Top with milk and garnish! Enjoy!
Notes- to make the syrup-
- 1 cup water
- ½ cup brown sugar
- ½ cup sugar
- 2 cinnamon sticks (or 2 tsp group cinnamon)
- 1 tsp vanilla extract
- ¼ tsp salt
In a small saucepan over medium heat, combine water, brown sugar, and granulated sugar. Stir constantly until fully dissolved.
Whisk in ground cinnamon and salt. Let the mixture simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in vanilla extract (and cinnamon extract, if using). For a smooth syrup, strain through a fine mesh sieve before transferring to a glass jar or bottle. Let it cool completely before sealing.
Ingredients
Method
- Fill a glass with ice, pour the espresso on top. I like to make sure mine is cooled down, add the syrup and stir. Top with milk and garnish! Enjoy!
- In a small saucepan over medium heat, combine water, brown sugar, and granulated sugar. Stir constantly until fully dissolved.
- Whisk in ground cinnamon and salt. Let the mixture simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in vanilla extract (and cinnamon extract, if using). For a smooth syrup, strain through a fine mesh sieve before transferring to a glass jar or bottle. Let it cool completely before sealing.