Iced Brown Sugar Latte Recipe

Brew

Brew 2 shots of espresso (about 2–3 fl oz) or prepare 8 fl oz very strong brewed coffee. The coffee should be hot to dissolve the sugar quickly.

Make brown sugar syrup

In a small heatproof cup, combine 2 tablespoons brown sugar and 2 tablespoons hot water. Stir until sugar is completely dissolved. Stir in 1 teaspoon vanilla extract if using. This yields a thin brown sugar syrup that mixes easily into cold drinks.

While still hot, stir the brewed espresso/coffee into the brown sugar syrup until fully incorporated. Allow the combined coffee syrup to cool slightly (5 minutes) so it doesn't melt excessive ice when poured over.

Prepare glass

Fill a 16 oz glass with 1 cup of ice cubes (about 6–8 cubes), leaving room at the top for milk and foam.

Add milk

Pour 6 fl oz cold milk over the ice. For a creamier drink use whole milk, or use oat/almond for a lighter, dairy-free version.

Combine

Pour the slightly cooled coffee-brown sugar mixture over the milk and ice. Stir gently to combine. Taste and add more brown sugar syrup if you prefer it sweeter.

Optional foam

If using milk foam or cold foam, froth about 1 fl oz of milk (or prepared cold foam) and spoon it on top of the drink.

Sprinkle 1 teaspoon brown sugar and a pinch of cinnamon or nutmeg over the foam or top of the drink for aroma and a caramelized finish. Serve with a straw and stirrer.