Brown Sugar Latte Recipe

Make the syrup

Combine dark brown sugar and water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer.

Lower heat and let simmer for 3–4 minutes, stirring occasionally, until the syrup slightly thickens. Remove from heat and stir in vanilla extract and optional ground cinnamon. Let cool slightly.

Transfer syrup to a heatproof container or jar. This yields about 3 tablespoons of syrup; you can store extra in the refrigerator up to 2 weeks.

Prepare espresso or strong coffee

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 120 ml of very strong coffee (use double the usual coffee grounds). Keep hot.

Pre-warm your serving cup by rinsing with hot water, then discard the water.

Steam or heat the milk

Steam whole milk until it reaches about 60–65°C (140–149°F) and has a velvety microfoam. If you don't have a steamer, gently heat the milk on the stove or microwave until hot (but not boiling) then froth with a handheld frother or whisk to create foam.

Add 2–3 tablespoons of the warm brown sugar syrup into the pre-warmed cup (adjust to desired sweetness). Pour the hot espresso or strong coffee over the syrup and gently swirl to combine.

Slowly pour the steamed milk into the cup, holding back foam with a spoon; then spoon 1–2 tablespoons of foam on top. Aim for a 1:3 espresso-to-milk ratio (espresso : milk) for a classic latte balance.

Dust the top with a light sprinkle of ground cinnamon or nutmeg if desired. Serve immediately.