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Brown Sugar Latte Recipe

Brown Sugar Latte Recipe

This homemade Brown Sugar Latte is rich, creamy, and lightly spiced with cinnamon. The homemade brown sugar syrup adds a smooth caramel-like sweetness that blends perfectly with bold espresso. It's an easy coffeehouse-style drink that's perfect for breakfast, an afternoon pick-me-up, or a cozy fall morning.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 latte
Course: Drinks
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup light brown sugar
  • ½ cup water
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg optional
  • 2 shots freshly brewed espresso
  • ¾ cup milk of choice
  • 2 to 3 tablespoons homemade brown sugar syrup
  • 1 pinch ground cinnamon optional garnish
  • 1 cup ice cubes for iced latte, optional

Equipment

  • Small saucepan
  • Espresso machine (or Nespresso/Moka pot)
  • Handheld milk frother (or steam wand)
  • Measuring cups and spoons
  • Heatproof mug or glass
  • Spoon

Method
 

  1. Add the brown sugar, water, cinnamon, and optional nutmeg to a small saucepan. Heat over medium-low, stirring until the sugar completely dissolves.
  2. Let the syrup gently simmer for 2 to 3 minutes until glossy and lightly thickened. Remove from the heat and stir in the vanilla extract.
  3. Allow the syrup to cool for about 5 minutes while you brew two fresh shots of espresso.
  4. Add 2 to 3 tablespoons of syrup to your serving mug, then pour in the espresso. Stir until the mixture looks smooth and evenly blended.
  5. Heat the milk until hot but not boiling, then froth it until it becomes silky with small, creamy bubbles.
  6. Slowly pour the steamed milk into the espresso mixture, holding back the foam with a spoon before topping the drink with the foam.
  7. Sprinkle with a pinch of ground cinnamon if desired and serve immediately.
  8. For an iced version, fill a glass with ice, combine the syrup and espresso, then pour in cold milk and stir gently before serving.

Notes

  • Use barista-style oat milk if you want the best dairy-free foam.
  • Make the brown sugar syrup ahead of time and refrigerate it for up to 4 weeks.
  • Don't boil the milk, or the foam will become thin and disappear quickly.