Description
Delicious Starbucks-inspired Iced Cinnamon Dolce Latte with coconut whipped cream and turbinado sugar sprinkle on top.
Ingredients
Units
Scale
Cinnamon Syrup:
- 1/2 cup cane sugar (or another sweetener like maple syrup, honey, or agave)
- 1/2 cup water
- 2 sticks cinnamon
- 1 tsp vanilla extract
- A small pinch of sea salt
Iced Cinnamon Dolce Latte:
- ice
- 2 shots espresso
- 1-2 tbsp cinnamon syrup
- 1/2 cup oat milk (or your milk of choice)
- Whipped cream for serving (optional, I use coconut whipped cream)
“Cinnamon Dolce” sprinkle: 1 tbsp turbinado sugar, pinch cinnamon (optional)
Instructions
Cinnamon syrup:
- 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!
Notes
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.
Nutrition
- Serving Size:
- Calories: 118
- Sugar: 17.5 g
- Sodium: 62.4 mg
- Fat: 2.7 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 1 g
- Protein: 1.6 g
