In a small saucepan combine 1 cup packed dark brown sugar and 1 cup water. Stir briefly to distribute the sugar; no need to dissolve completely before heating.

Heat until syrup

Place saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently. Once simmering, reduce heat to low and simmer for 3–4 minutes until sugar is fully dissolved and slightly thickened.

Finish syrup

Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp ground cinnamon (if using). Allow syrup to cool to room temperature. Transfer to a sealed jar and refrigerate. Syrup will keep for 2 weeks.

Assemble Iced Brown Sugar Latte

Prepare espresso

Brew 2 shots of espresso (about 60 ml total) or prepare 60 ml of very strong hot coffee. If using hot coffee, let it cool slightly (1–2 minutes) so it won’t melt the ice immediately.

Sweeten espresso

While espresso is hot, stir in 2 tablespoons of the prepared brown sugar syrup and 1 tsp vanilla extract until fully dissolved. This step helps the syrup incorporate evenly into the drink.

Fill the cup with ice

Fill a 16 oz (approx. 480 ml) glass with about 1 cup of ice cubes (enough to fill roughly two-thirds of the glass).

Add milk

Pour 10 fl oz of cold milk over the ice. Use your preferred milk (whole, 2%, oat, almond, etc.). Leave a little space at the top for espresso.

Pour espresso over milk

Slowly pour the sweetened espresso over the milk and ice. Pouring slowly creates a layered look; gently stir if you prefer an even mix.

Top and garnish

Optionally spoon 2 tablespoons of frothed milk or milk foam on top for a creamy texture. Lightly dust with a pinch of ground cinnamon for aroma and presentation.

Serve

Insert a straw, give the drink one gentle stir to combine if desired, and serve immediately.