Hot Brown Sugar Latte Recipe

Combine 2 tbsp dark brown sugar and 2 tbsp water in a small saucepan over medium heat.

Stir until the sugar dissolves and the mixture comes to a gentle simmer (about 2–3 minutes).

Reduce heat to low and simmer 1 minute more to slightly thicken. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt. Let cool slightly.

If you prefer a smoother syrup, strain into a small container. This syrup yields slightly more than needed; reserve leftover in refrigerator for up to 2 weeks.

Pull two shots (about 2 oz) of espresso. If you don't have an espresso machine, brew 2 oz (60 ml) very strong coffee and keep it hot.

Pour the hot espresso into a pre-warmed 12 oz latte cup.

Pour 10 oz whole milk into a milk pitcher. If using a steam wand: purge wand, then steam milk to 140–150°F (60–65°C), creating velvety microfoam. Keep about 1–1.5 oz as foam on top.

If you don't have a steam wand: heat milk on the stovetop or microwave until hot but not boiling (about 140°F/60°C), then froth using a hand frother or by shaking vigorously in a tightly sealed jar until foamy.

Reserve 2 oz of the steamed/frothed milk (or the thickest foam) to finish the drink.

Add 2 tbsp (or 1–2 tbsp to taste) of the warm brown sugar syrup into the cup with the espresso, stirring to dissolve and combine.

Optionally stir in 1 tsp unsalted butter into the espresso-syrup mixture until melted for an extra rich mouthfeel.

Slowly pour the steamed milk into the cup over the espresso-syrup mixture, holding back the foam with a spoon. Fill to about 3/4–7/8 of the cup.

Spoon the reserved milk foam on top to create a rounded foam cap.

Lightly dust a dash of ground cinnamon and sprinkle 1 tsp turbinado or extra brown sugar over the foam. If desired, use a kitchen torch briefly to caramelize the surface (10–15 seconds) for a brûléed top—optional and use caution.

Serve immediately. Stir before drinking to incorporate the syrup and milk, if desired.