Hot Brown Sugar Latte Recipe
(12 oz)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Latte Base
Brown Sugar Syrup
Finish & Garnish
Method
Brown Sugar Syrup
Make syrup
Combine 2 tbsp dark brown sugar and 2 tbsp water in a small saucepan over medium-low heat.
Stir constantly until the sugar dissolves and the mixture comes to a gentle simmer, about 2–3 minutes.
Add 1 tsp unsalted butter, 1 tsp vanilla extract, a pinch of ground cinnamon and a pinch of sea salt. Stir until butter melts and everything is well combined, about 30–45 seconds. Remove from heat.
Taste and adjust: add an additional 1/2 tsp brown sugar if you prefer sweeter or a bit more salt to deepen flavor. Keep warm while preparing the milk and espresso.
Latte Base
Brew espresso or coffee
Brew 2 oz of espresso (or 2 oz very strong brewed coffee) and set aside in your serving cup so it stays hot.
Steam or heat milk
Heat 10 oz whole milk until steaming but not boiling (150–160°F / 65–71°C). If you have a steam wand, steam to create microfoam. If not, warm on the stovetop and froth with a handheld frother or vigorously whisk to create foam.
Assembly & Garnish
Stir 2–3 tbsp (or to taste) of the prepared brown sugar syrup into the latte after pouring the steamed milk. If you made the full syrup recipe above, start with 1–1.5 tbsp and add more if desired.
Top with 2 tbsp whipped cream if using. Sprinkle 1 tsp demerara or brown sugar over the cream and finish with a pinch of cinnamon or grated nutmeg.
Serve immediately. Sauce leftover brown sugar syrup can be refrigerated in a sealed container for up to 2 weeks; reheat gently before using.