Iced Brown Sugar Latte Recipe

Name: TOUS les JOURS Bakery Café - Troys Iced Brown Sugar Latte Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 cups cold brew concentrate or very strong brewed coffee, chilled; 0.5 cups cold water (if using concentrate; optional); 0.25 cups dark brown sugar (packed); 0.25 cups water; 0.25 tsp vanilla extract; 1 tsp ground cinnamon (optional); 0.125 tsp pinch of fine sea salt; 1 cups whole milk (or milk of choice: oat, almond, 2%); 1 cups ice cubes; 1 tsp extra brown sugar (for rimming or sprinkle, optional); 0.25 tsp ground cinnamon or cinnamon stick (optional)

Inspired by TOUS les JOURS Bakery Café - Troy

Time15m

Serves1

16 oz

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Ingredients

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Cold Brew or Strong Coffee Base

1 cups cold brew concentrate or very strong brewed coffee, chilled

1/2 cups cold water (if using concentrate; optional)

Brown Sugar Syrup

1/4 cups dark brown sugar (packed)

1/4 cups water

1/4 tsp Watkins vanilla extract

1 tsp ground cinnamon (optional)

1/8 tsp pinch of fine sea salt

Milk & Ice

1 cups whole milk (or milk of choice: oat, almond, 2%)

1 cups ice cubes

Finishing & Garnish

1 tsp extra brown sugar (for rimming or sprinkle, optional)

1/4 tsp ground cinnamon or cinnamon stick (optional)

Method

Cold Brew or Strong Coffee Base

Prepare coffee

If using cold brew concentrate, dilute 1 cup concentrate with 1/2 cup cold water to make a full-strength iced coffee base. If using very strong chilled brewed coffee (espresso or strong drip), ensure it's chilled. Measure 1 cup total and place in the refrigerator or an ice bath until cold.

Brown Sugar Syrup

Make syrup

Combine 1/4 cup dark brown sugar and 1/4 cup water in a small saucepan over medium-low heat. Stir until sugar dissolves completely and the mixture gently simmers (about 2–3 minutes). Do not boil vigorously. Remove from heat.

Stir in 1/4 tsp vanilla extract, 1 tsp ground cinnamon (optional), and a pinch (1/8 tsp) of fine sea salt. Taste and adjust: add another teaspoon of brown sugar if you prefer sweeter syrup. Let cool to room temperature, then chill in the fridge for 10–15 minutes if time allows.

Assemble the Latte

Prepare glass

If rimming, moisten the rim of a 16-oz glass with a little syrup or water and dip into 1 tsp extra brown sugar. Fill the glass with 1 cup of ice cubes.

Pour 1/4 to 1/3 cup (about 2–3 tbsp) of the cooled brown sugar syrup over the ice, depending on desired sweetness.

Add the chilled coffee base (1 cup) to the glass, pouring over ice and syrup. Stir gently to combine the syrup with coffee.

Slowly pour 1 cup of milk over the coffee so it layers slightly — for a more marbled look, pour over the back of a spoon. Stir once or let the drink settle and stir before drinking to combine fully.

Finish & Serve

Taste and adjust: add more syrup if you want it sweeter (add 1 tsp increments). Sprinkle 1/4 tsp ground cinnamon on top or garnish with a cinnamon stick.

Serve immediately with a straw. Store any leftover brown sugar syrup in a sealed container in the refrigerator for up to 2 weeks.