Sunshine Recipe

Make the syrup

Combine tangerine juice, granulated sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to simmer (about 3–4 minutes).

Add the tangerine zest and ground cinnamon, reduce heat to low, and let the syrup gently bubble for 4–6 minutes to concentrate flavors. Do not boil vigorously to preserve bright citrus notes.

Remove from heat and stir in the vanilla extract. Let the syrup cool for 10–15 minutes, then strain through a fine mesh sieve to remove zest and cinnamon bits. Transfer to a small jar; yields about 3–4 tablespoons.

Brew espresso

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee (use a 1:8 coffee-to-water ratio). Set aside and keep warm.

Steam or heat the milk

Pour 10 oz (about 300 ml) of milk into a steaming pitcher. If using a steam wand, insert wand just below the surface and steam until milk reaches 60–65°C (140–150°F) with a velvety microfoam. Optionally swirl in a cinnamon stick while steaming for extra aroma.

If you don't have a steam wand, heat milk on the stove or in the microwave until hot (but not boiling), then froth with a whisk, hand frother, or jar shake until foamy.

Sweeten espresso

Place 1.5 tablespoons of the tangerine-cinnamon syrup into a warmed latte cup (adjust to taste). Stir in the two espresso shots until fully mixed with the syrup.

Slowly pour the steamed milk over the espresso-syrup mixture, holding back foam with a spoon, then spoon the remaining microfoam on top.

Garnish with a tangerine slice or twist, a light dusting of ground cinnamon, and an optional pinch of vanilla bean seeds for extra aromatic finish.

Serve immediately. Stir gently before drinking to evenly distribute citrus notes. Syrup keeps refrigerated up to 7 days.