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Ingredients
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Latte Base
Brown Sugar Syrup
Finishing & Garnish
Method
Brown Sugar Syrup
- 1
Combine and dissolve
In a small saucepan over medium-low heat, combine 2 tablespoons dark brown sugar and 2 tablespoons water. Stir constantly until the sugar dissolves and the mixture begins to simmer gently (about 1–2 minutes).
- 2
Caramelize and enrich
Allow the syrup to bubble gently for another 1–2 minutes so it darkens slightly but does not burn. Remove from heat and stir in 1/2 teaspoon unsalted butter until melted and incorporated.
- 3
Season and finish
Stir in 1 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon. Taste and add a tiny pinch of salt if desired to balance sweetness. Keep the syrup warm while you prepare the milk (or transfer to a small container).
Latte Base
- 4
Brew espresso
Pull a double shot of espresso totaling about 2 ounces, or brew 2 ounces of very strong coffee. Pour the espresso into a 12-ounce pre-warmed latte cup.
- 5
Heat and foam milk
Heat 10 ounces whole milk to 150–155°F (65–68°C). If you have a steam wand, texture the milk to produce velvety microfoam. If using stovetop, heat milk until steaming (do not boil) and froth with a handheld frother or whisk until slightly foamy.
- 6
Combine with syrup
Add the warm brown sugar syrup (about 2–3 tablespoons, or to taste) into the espresso in the cup and stir to combine. Pour the steamed milk over the espresso + syrup, holding back foam, then spoon a thin layer of foam on top.
Finishing & Garnish
- 7
Lightly dust the top with a pinch of ground cinnamon. If desired, sprinkle a scant 1/4 teaspoon flaky sea salt over the foam to enhance the brown sugar flavor. Serve immediately.