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Creamy Homemade Iced Brown Sugar Cinnamon Oat Milk Latte

iced brown sugar cinnamon oat milk latte - featured image

A quick and easy iced latte featuring caramelized brown sugar cinnamon syrup, creamy oat milk, and rich espresso. Perfect for warm weather and a cozy treat.

Ingredients

Scale
  • 2 shots (about 2 ounces or 60 ml) espresso or strong coffee, freshly brewed
  • 1 cup (240 ml) oat milk (barista blend recommended, e.g., Oatly Barista Edition)
  • 2 tablespoons brown sugar (light or dark, dark preferred)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract (optional but recommended)
  • 1 cup (240 ml) ice cubes
  • 1 tablespoon (15 ml) water

Instructions

  1. Brew 2 shots (about 2 ounces or 60 ml) of espresso using your preferred method. Set aside to cool slightly.
  2. In a small saucepan, combine 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon water. Heat over medium heat, stirring constantly, until sugar dissolves and mixture thickens slightly (about 3-4 minutes). Remove from heat and stir in 1/2 teaspoon vanilla extract if using.
  3. Fill a tall glass with about 1 cup (240 ml) of ice cubes.
  4. Pour the warm brown sugar cinnamon syrup over the ice. Add the brewed espresso, then 1 cup (240 ml) oat milk. Stir gently to combine.
  5. Optional: Use a handheld milk frother to create foam from a bit of oat milk and spoon it on top.
  6. Taste and adjust sweetness or spice by adding more cinnamon or brown sugar syrup if desired. Serve immediately.

Notes

Let espresso cool slightly before pouring over ice to prevent melting and dilution. Caramelize brown sugar gently to avoid graininess. Use barista blend oat milk for best creaminess and froth. Store leftover syrup in airtight container in fridge up to one week. Reheat syrup gently if thickened.

Nutrition

Keywords: iced latte, brown sugar latte, cinnamon latte, oat milk latte, iced coffee, vegan coffee, plant-based latte, homemade iced latte