This Starbucks copycat Iced Cinnamon Dolce Latte is made with homemade cinnamon syrup and topped with whipped cream and a homemade cinnamon dolce sprinkle. It's easy to make and just like the one from Starbucks!
Why This Recipe Works
- Classic - A good homemade cinnamon syrup works with practically any coffee and milk so you can use it for a lot of other drinks besides just this one. I like mixing it with chocolate, vanilla, or caramel syrup.
- Versatile - You can easily adjust the ingredients in this drink based on how sweet you like your coffee and what milk you like using. I use vegan coconut whipped cream but you can use regular whipped cream if that's what you prefer. That's what's great about homemade Starbucks drinks, you know exactly what goes in!
- Simple and easy - The syrup only requires three ingredients and the latte is really easy to make. Making your own Starbucks drinks at home is always fun and this one is especially delicious!
- Sweetener - I like using cane sugar because it doesn't change the flavor of the syrup and really helps the cinnamon shine. You can also use maple syrup, honey, or agave if you prefer. Coconut sugar or nectar are great options as well!
- Cinnamon sticks - I use whole cinnamon sticks and simmer them with water and sugar to infuse the syrup with cinnamon flavor without having little specks of ground cinnamon in it.
- Espresso - Starbucks sells their own coffee beans or Nespresso pods you can buy to have the coffee you make home the exact same as Starbucks. I like their blonde Nespresso pods which is what I also get when I go to Starbucks.
- Oat milk - I like using oat milk in my coffee but any milk you prefer works here. I don't like oat milk by itself but it's amazing in coffee. I highly recommend trying it if you never have!
To make the syrup, add your sweetener of choice (I used cane sugar), water, and two cinnamon sticks to a small saucepan. Bring those to a simmer stirring constantly until the sugar dissolves. Simmer for 5 minutes and let it sit for 10 minutes or until it cools down completely. The cinnamon will keep infusing into the syrup as it sits and cools. Transfer to a jar or a bottle and store in the fridge for up to two weeks.
Iced Cinnamon Dolce Latte
When you're ready to make the latte, fill up a tall glass with ice (I used a 16 oz Starbucks cup in the photos) and brew two espresso shots. Pour the espresso over the ice, add a splash of the cinnamon syrup, and a good splash of oat milk (I usually add ¼-1/2 cup).
To finish, add some whipped cream on top (I used coconut milk whipped cream) and sprinkle with turbinado sugar and cinnamon to add even more cinnamon flavor to the drink. I like mixing the sugar with a pinch of cinnamon in a small bowl. You can make a bigger batch of it to have it always on hand.
Serving and Storing
The latte is best served right away because of the ice and the whipped cream on top. You can store the syrup in the fridge for up to 2 weeks and the cinnamon sprinkle in your pantry for months (as you would the cinnamon and sugar separately).
Technically yes but I highly recommend whole cinnamon sticks. Ground cinnamon will settle at the bottom of the syrup and the syrup won't be as good.
If stored properly in the fridge in an airtight container, it will last for 2 weeks. You can add 1 teaspoon of vodka to the syrup to preserve it and make it last longer.
It's made with espresso, milk, cinnamon dolce syrup, ice, whipped cream, and a cinnamon dolce sprinkle on top. Tall size has 1 shot of espresso, Grande has 2, and Venti has 3.
Yes, you just have to adjust the amount. Espresso is stronger so you need less of it than you would cold-brew or drip coffee.
More Starbucks Coffee Drinks
I'm a big fan of making my own homemade Starbucks drinks so there are always new ones being added to the site but below are 4 of my favorites! Check out the Starbucks Drinks category to see them all!
Delicious Starbucks-inspired Iced Cinnamon Dolce Latte with coconut whipped cream and turbinado sugar sprinkle on top.
- ½ cup cane sugar (or another sweetener like maple syrup, honey, or agave)
- ½ cup water
- 2 sticks cinnamon
- 1 tsp vanilla extract
- A small pinch of sea salt
Iced Cinnamon Dolce Latte:
- 2 shots espresso
- 1-2 tablespoon cinnamon syrup
- ½ cup oat milk (or your milk of choice)
- Whipped cream for serving (optional, I use coconut whipped cream)
“Cinnamon Dolce” sprinkle: 1 tablespoon turbinado sugar, pinch cinnamon (optional)
- Add everything to a small saucepan and bring to a boil over low-medium heat while stirring constantly to make sure the sugar doesn’t burn. Once it’s dissolved, you can up the heat to medium-high.
- Let the syrup simmer on medium for 5 minutes. Take off the heat and let sit for 10 minutes to before transferring to a jar to allow the cinnamon to infuse into the syrup even more as it cools.
- Store the syrup in an airtight container in the fridge for up to 2 weeks.
Iced Cinnamon Dolce Latte:
- Fill a tall glass with ice.
- Brew your espresso and pour it over the ice.
- Add the cinnamon syrup and swirl to mix. Top up with oat milk and whipped cream if desired.
- Garnish with the turbinado sugar and cinnamon sprinkle if desired and enjoy!
Cinnamon dolce sprinkle: You can use plain turbinado sugar but I like mixing it with some ground cinnamon to mimic Starbucks' Cinnamon Dolce sprinkle they add on top of the whipped cream.
Cinnamon syrup: Store in an airtight container in the fridge for up to 2 weeks.
Keywords: espresso, iced latte, starbucks cinnamon dolce