Description
Delicious iced brown sugar latte with shaken espresso, perfect for a refreshing drink.
Ingredients
Scale
- 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 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
- Step 1: In a small pot, bring 1 cup (240 ml) water, 3/4 cup (150 g) brown sugar, and 1 cinnamon stick to a boil. Simmer gently for 2-3 minutes until the sugar dissolves completely; stir continuously if necessary to help dissolve the sugar. Remove from heat, add 2 teaspoons vanilla extract. If using, add 3 chai tea bags now, cover the pot, and let steep for 10 minutes. After steeping, discard tea bags and cinnamon stick. Let syrup cool before use. Store syrup in the refrigerator for up to 2 weeks.
- Step 2: Fill a shaker glass halfway with ice. Pour in 3 shots of freshly brewed espresso, add 2 to 4 tablespoons of the brown sugar syrup (adjust sweetness to preference), and add a couple dashes of ground cinnamon. Shake vigorously for 1 minute until frothy. Do not overfill the shaker to allow proper shaking and mixing.
- Step 3: Strain the shaken espresso mixture into a tall glass filled with fresh ice to ensure a smooth texture without chunks.
- Step 4: Pour 1 cup (240 ml) of oat milk or your chosen milk over the strained espresso. Stir gently to combine and create a marbled effect. Garnish with 2-3 dashes of ground cinnamon on top.
Notes
- Store prepared brown sugar syrup in an airtight container at room temperature for up to 2 days.
- Keep syrup in an airtight container in the refrigerator for up to 14 days. Stir well before each use to recombine any settling.
- Freeze syrup in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before use.
- Stir continuously while simmering syrup for 2-3 minutes to ensure full sugar dissolution.
- Avoid overfilling the shaker; fill it halfway with ice and liquids for easier shaking and better froth. Shake vigorously for exactly 1 minute to develop a frothy texture.
- Reduce syrup to 2 tablespoons if the latte tastes too sweet; adjust to personal preference.
- If the cinnamon stick burns during simmering, remove it promptly after 3 minutes to avoid bitterness in the syrup.
- Choose oat milk for a creamier texture and rich flavor that balances the coffee well.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg