Iced Brown Sugar Latte (Printable)

Refreshing iced latte with brown sugar syrup, oat milk, and espresso, shaken for a silky texture.

# Ingredient List:

→ Brown Sugar Syrup

01 - 2 tablespoons brown sugar
02 - 2 tablespoons water
03 - 1/4 teaspoon ground cinnamon (optional)
04 - 1/2 teaspoon vanilla extract

→ Coffee & Milk

05 - 1 shot (1 fluid ounce) espresso or 1/4 cup strong brewed coffee
06 - 3/4 cup (6 fluid ounces) oat milk, chilled
07 - Ice cubes

# Steps:

01 - Combine brown sugar and water in a small saucepan over medium heat. Stir until sugar has fully dissolved. Remove from heat, then stir in cinnamon and vanilla extract. Allow to cool.
02 - Brew a fresh shot of espresso or prepare 1/4 cup of strong coffee.
03 - Fill a cocktail shaker or large jar with ice cubes.
04 - Add 1 to 2 tablespoons of brown sugar syrup, the espresso or brewed coffee, and chilled oat milk into the shaker.
05 - Secure lid and shake vigorously for 15 to 20 seconds until well chilled and frothy.
06 - Strain contents into a tall glass filled with fresh ice cubes. Optionally, garnish with a sprinkle of cinnamon and serve immediately.

# Tips from the Pros:

01 -
  • It tastes like you spent money at a specialty coffee shop, but costs a fraction of the price and takes less time than waiting in line.
  • The shaking creates genuine foam that feels luxurious without any dairy, making this the kind of drink that feels like a small celebration even on ordinary mornings.
  • Brown sugar syrup dissolves instantly into cold liquid, so there's no gritty texture or undissolved sweetness lurking at the bottom.
02 -
  • If your syrup is still hot when you shake it, the heat will melt your ice too quickly and you'll end up with a warm, watery drink instead of a cold one—always let it cool slightly first.
  • The vanilla extract is more important than it sounds; it adds a richness that makes people think you've added actual cream.
03 -
  • Make your brown sugar syrup in batches and store it in a glass jar in the fridge for up to two weeks, so you're only shaking on demand without waiting for the syrup to cool.
  • If you don't have a cocktail shaker, a glass jar with a tight-fitting lid works equally well, and you already have one in your kitchen right now.
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