Name: Delish Iced Cinnamon Dolce Latte
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 2 fl oz espresso, freshly brewed; 2 tbsp cinnamon dolce syrup; 8 fl oz milk, cold (use whole milk or your favorite milk); 1.5 cups ice cubes; 2 tbsp whipped cream (optional); 0.125 tsp ground cinnamon (for garnish, optional)

If you love the cozy hug of cinnamon in your coffee but want it ice-cold and backyard-sippable, this is the move. Delish Iced Cinnamon Dolce Latte is that sweet spot where café treat meets “I made it in my kitchen in five minutes.” We’re talking brown sugar-cinnamon syrup, bold espresso, lots of ice, and a creamy swoosh of milk. It tastes like fall moved into summer and brought whipped cream.

My husband is fully obsessed. He’s turned into a syrup gremlin who sneaks sips straight from the mason jar like it’s maple syrup at a diner. On Saturdays, the little one climbs up on a stool and “helps” stir the syrup and count the ice cubes—very serious job—while I pull a couple of espresso shots. We take our iced lattes out to the steps and pretend the driveway is a café patio. It’s become our thing, and honestly, it’s cheaper than the drive-thru and somehow… better?

Why You’ll Love This Delish Iced Cinnamon Dolce Latte

– It tastes like cinnamon toast met an iced latte and they fell in love.
– Budget hero. One tiny batch of syrup makes a week of drinks for the price of one café run.
– Make it yours: sweeter, less sweet, dairy-free, decaf—no rules, just coffee.
– The syrup takes 10 minutes and chills happily in the fridge, waiting for your 3 p.m. slump.
– Smells like a candle, tastes like a treat. Win-win.

🧡

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How to Make It

First, we make a quick cinnamon dolce syrup. It’s a fancy name for brown sugar, water, and cinnamon having a little simmer party. Let it bubble gently for like 5 minutes—don’t wander off and deep-clean the pantry. Take it off the heat, splash in vanilla, and let it cool. It’ll thicken slightly as it chills.

While the syrup is cooling, pull two shots of espresso. No machine? Totally fine. Brew some very strong coffee or use instant espresso. Fill a tall glass with ice, add a couple tablespoons of syrup (start with 2, you can always add more), pour in the espresso, and swirl like you mean it. Top with cold milk. Stir, sip, adjust the sweetness if you want. If you’re feeling extra, add whipped cream and a dusting of cinnamon sugar. Now you’re the barista.

✔Ingredient Notes

– Espresso or strong coffee: Two shots is classic. If you only have drip coffee, brew it strong—like 1.5–2x your usual grounds.
– Brown sugar: Gives that caramelly, cozy thing. Light or dark both work; dark is deeper and a little molasses-y.
– Cinnamon: Sticks make a clean, smooth syrup. Ground works too—just strain well so it doesn’t get gritty.
– Vanilla: Stir it in off the heat or it can taste weirdly cooked. It makes the whole drink round and lovely.
– Milk: Whole milk = ultra creamy. Oat milk = barista vibes. Almond = lighter. Use what makes your heart happy.
– Ice: Big cubes melt slower. If your freezer is chaotic (same), just fill the glass and don’t overthink it.
– Whipped cream (optional): Not required, but it turns a Tuesday into a tiny celebration.

✔Recipe Steps

1. Simmer 1/2 cup brown sugar + 1/2 cup water + 1 cinnamon stick (or 1/2 tsp ground) + pinch salt for 5 minutes.
2. Remove from heat and stir in 1 tsp vanilla; cool to room temp, then chill.
3. Brew 2 espresso shots (about 2 oz) or 1/2 cup very strong coffee.
4. Fill a tall glass with ice; add 2–3 tbsp cinnamon dolce syrup.
5. Pour in espresso; swirl, then top with about 3/4 cup cold milk and stir.
6. Finish with whipped cream and a sprinkle of cinnamon sugar, if you’re into it.

What to Serve It With

– Warm banana bread or cinnamon toast for a double cinnamon situation.
– Breakfast sandwich or a flaky croissant—salty + sweet = happy.
– Afternoon snack plate: apple slices, cheddar, a handful of almonds.
– A cookie. Honestly any cookie.

✔Tips & Mistakes

– Don’t crank the heat. A gentle simmer keeps the syrup clear and smooth.
– If using ground cinnamon, let the syrup settle and strain through a fine mesh or coffee filter.
– Pour espresso over the syrup and ice, not just ice alone—helps everything marry and keeps ice from dying instantly.
– Start with less syrup; you can always add more. Too sweet and you’re stuck.
– Pre-chill your glass if you want max-icy vibes.

✔Storage Tips

Syrup likes the fridge. Pop it in a sealed jar up to 2 weeks. It might thicken a bit—totally normal. If it gets super thick, add a splash of hot water and shake. You can also freeze little portions in an ice cube tray for “oh yay!” future coffees. The assembled latte is best fresh, but I’ve tossed leftovers in the fridge and it’s still good cold a few hours later—just add fresh ice and give it a shake. Breakfast latte? Listen, no shame, I do it.

✔Variations and Substitutions

– Sugar options: White sugar works, but brown gives that dolce mood. Maple syrup is lovely (use a little less), honey is good too—just know the flavor leans honey-forward. Honey ↔ sugar is a straight swap by sweetness; adjust to taste.
– Dairy-free: Oat milk froths beautifully and tastes café-level. Almond is lighter and a bit nutty. Coconut milk is super rich—yum if you like coconut.
– Decaf: Do it. All the flavor, none of the chaos.
– Extra cinnamon: Add a pinch of cinnamon to the glass before ice for a stronger hit, or dust the top.
– Dirty chai twist: Add a splash of strong chai concentrate with the espresso. Cinnamon’s best friend.
– Protein boost: Stir in unflavored or vanilla collagen/protein while the espresso is hot so it dissolves cleanly.
– Sugar-free: Try allulose or a monkfruit/erythritol blend; make the syrup the same way. It won’t thicken quite as much—still works.

Frequently Asked Questions

Is this like the café cinnamon dolce latte I’m obsessed with?

Same cozy flavors, just homemade and iced. The brown sugar–cinnamon syrup is the key. Adjust sweetness and milk to nail your perfect sip.

I don’t have an espresso machine—now what?

Use instant espresso (1–2 tsp in hot water) or super-strong brewed coffee. A moka pot or Aeropress also works great. No gatekeeping here.

How sweet is it? Can I make it less sugary?

Start with 2 tablespoons syrup and taste. Go lighter or heavier. You can also make the syrup with half the sugar, or use maple or honey for a subtler sweetness. I do this when I’m on a “not too sweet” kick and it’s perfect.

Ground cinnamon or cinnamon sticks—does it matter?

Sticks give a smoother, clearer syrup. Ground works in a pinch—just let it settle and strain through a fine mesh or coffee filter so it’s not gritty. Flavor is still A+ either way.

How long does the syrup last? Can I freeze it?

Up to 2 weeks in the fridge, sealed. Yes, freeze it! I pour it into an ice cube tray. Pop a syrup cube into your glass and boom—instant latte magic.

Remember it later

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