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Brown Sugar Cinnamon Latte Recipe
Ash Tyrrell

Brown Sugar Cinnamon Latte Recipe

I made this Brown Sugar Cinnamon Latte Recipe on a chilly morning when I really did not feel like driving to a coffee shop. I had almond milk, brown sugar, cinnamon, and a fresh pot of coffee sitting on my counter, and honestly that was all I needed. Within about fifteen minutes I had two warm mugs topped with soft, spiced foam, and my whole kitchen smelled like a bakery.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups unsweetened vanilla almond milk — the vanilla note rounds out the cinnamon so skip plain if you can.
  • 2 tablespoons light brown sugar — packed not loose, or the drink turns out flat and thin.
  • 1/2 teaspoon ground cinnamon — use fresh cinnamon since old jars taste dusty instead of warm.
  • 2 cups hot brewed coffee or 4 shots of espresso — brew it stronger than usual so the milk does not wash it out.
  • 1 pinch fine sea salt optional — a tiny pinch makes the brown sugar taste deeper and less flat.
  • 2 cinnamon sticks optional, for garnish — they double as a stirrer and keep releasing flavor as you sip.

Method
 

  1. Start by brewing 2 cups of strong hot coffee, or pull 4 shots of espresso if you have a machine. I always go one scoop heavier than my usual morning brew because the sweetened milk softens the coffee flavor a lot. Keep it covered or in a warm carafe so it does not cool down while you handle the milk.
  2. Pour the almond milk into a small saucepan, then add the brown sugar and ground cinnamon. Set it over medium heat and stir gently until the sugar dissolves completely and no grainy bits are left at the bottom. Bring it just to the edge of a boil, then take it off the heat right away.
  3. While the mixture is still hot, slide the milk frother in and run it for about thirty seconds. Move the frother up and down slightly so you pull air through the whole pan instead of just the surface. You want a thick, glossy foam that holds its shape when you tilt the pan.
  4. Divide the hot coffee or espresso evenly between two warm mugs, filling each about halfway. I rinse my mugs with hot water first, because cold ceramic drops the temperature fast and ruins the foam. Leave enough room on top for the milk, otherwise you will lose the best part over the rim.
  5. Slowly pour the frothed almond milk over the coffee, holding back the foam with a spoon at first. Once the liquid is in, spoon the reserved foam right on top so it sits in a soft, rounded cap. Pour from a low height, since dropping the milk from too high breaks the bubbles instantly.
  6. Dust a little extra cinnamon over the foam and slide in a cinnamon stick if you have one. Give it about thirty seconds to settle so the layers relax and the drink stops steaming aggressively. Serve it right away, while the foam is still tall and the coffee is still properly hot.

Notes

  • I stopped using granulated brown sugar substitutes and went back to soft light brown sugar, because the molasses is what gives this drink its caramel depth.
  • I warm my mugs with hot tap water for a minute before pouring, and my foam now lasts twice as long.
  • I add the pinch of salt every single time now, since it makes the sweetness taste rounder instead of sugary.
  • I whisk the cinnamon into the cold milk before heating it, which stops those stubborn clumps from floating on top.
  • When I want it stronger, I use espresso instead of drip coffee and cut the milk back to 1 1/4 cups.