How to Make a Cinnamon Brown Sugar Latte (Homemade Recipe)
There’s something special about autumn in Portugal. The air cools down, the mornings feel crisp, but then out of nowhere, we get these random warm weeks that we call “Verão de São Martinho.”
It’s that in-between season where one day you want a steaming cup of coffee, and the next, something iced and refreshing.
That’s exactly why I love this Cinnamon Brown Sugar Latte. It fits both moods. This drink is cozy and spiced for cooler days. But just as delicious poured over ice when the sun decides to show up again.
In this guide, I’ll show you how to make this simple, café-style latte at home (both the hot and iced versions).
You’ll learn how to whip up the brown sugar cinnamon syrup, steam or chill your milk right, and end up with a drink that tastes like pure comfort in any season. So let’s start brewing!
Why You’ll Love This Latte?
The mix of sweet brown sugar, smooth espresso, and a touch of cinnamon spice just works. It’s cozy, simple, and amazing for the Autumn season (though honestly, I’d drink it any time of year).
What I enjoy about this latte is that it’s naturally sweet without being too much. The brown sugar gives it that rich, caramel-like flavor, and the cinnamon adds this gentle warmth.
No artificial syrups here. Just simple, everyday ingredients that blend together beautifully.
And you don’t need any fancy coffee gear to pull it off. I’ve made it with espresso, French press, and even strong-brewed coffee, and it always turns out great. Just froth your milk (a whisk or handheld frother works fine), pour it all together, and suddenly you’ve got a café-level drink right at home.
You can also add a splash of vanilla for smoothness, use oat milk for a creamy twist, or finish with a sprinkle of brown sugar for that special touch. However you make it, this latte is pure comfort. The kind of cozy coffee you’ll keep coming back to all season long.
Simple Cinnamon Brown Sugar Latte (Step-by-Step Recipe)
Equipment
- Small saucepan (for the syrup)
- Measuring cups and spoons
- Whisk or spoon for stirring
- Espresso machine, moka pot, or French press
- Milk frother or simple whisk
- Your favorite coffee mug (bonus points if it’s oversized and cozy)
Ingredients
- For the Brown Sugar Cinnamon Syrup
- ½ cup brown sugar (light or dark — dark gives deeper caramel flavor)
- ½ cup water
- 1 teaspoon ground cinnamon (or use 1 cinnamon stick for a softer spice note)
- ½ teaspoon vanilla extract (optional, but adds smoothness)
- For the Latte
- 1–2 shots espresso (or ½ cup strong brewed coffee)
- ¾ cup milk (dairy, oat, or almond all work well)
- 2–3 tablespoons brown sugar cinnamon syrup
- Optional Toppings
- Frothed milk foam
- Whipped cream and a cinnamon sprinkle
- A dusting of brown sugar on top for that cozy crunch
Instructions
- Step 1) Make the Syrup: Start by adding the brown sugar, water, and cinnamon to a small saucepan over medium heat. Next, stir until the sugar dissolves completely (it usually takes around 5 minutes). You’ll know it’s ready when it starts to thicken slightly and smells like a cinnamon roll fresh out of the oven.Remove it from the heat, stir in the vanilla extract, and let it cool. Once cooled, pour it into a small jar or bottle. It’ll keep in the fridge for up to two weeks, so you can whip up a latte anytime.
- Step 2) Brew the Coffee or Espresso: Pull 1–2 shots of espresso if you’ve got a machine. If not, don’t worry. Instead, use a French press or Moka pot, which works great too. The goal is a strong, smooth coffee base that can stand up to the sweetness of the syrup.
- Step 3) Steam or Froth the Milk: Warm your milk gently over the stove or in the microwave until it’s hot but not boiling (around 150°F if you’re the precise type). Froth it using a handheld frother, whisk, or by pumping it in a French press a few times. For this, you want light and creamy foam.
- Step 4) Assemble the Latte: In your mug, add 2–3 tablespoons of the brown sugar cinnamon syrup. Next, pour in your hot espresso and give it a good stir. Then slowly add the steamed milk, holding back the foam with a spoon, and finally spoon the foam on top.
- Step 5) Garnish and Enjoy: You can go simple with a sprinkle of cinnamon or brown sugar, or make it more special wit whipped cream and an extra drizzle of syrup.
Notes
Iced Cinnamon Brown Sugar Latte Version
I’m usually team hot latte, but some days just call for ice. Here in Portugal, October and even November can still surprise you with warm afternoons and that’s when I prefer something cooler.
However, cinnamon doesn’t dissolve well in cold drinks. So mix your warm espresso with the brown sugar syrup first to let the spice bloom. Then add ice and milk for that smooth, sweet, perfectly spiced sip.
What you’ll need (for one tall glass):
- 1–2 shots espresso (30–60 ml) or ½ cup strong brewed coffee
- 2–3 tbsp brown sugar cinnamon syrup (adjust to taste)
- ¾ cup cold milk (dairy, oat, or almond)
- Ice (a big handful)
- Dusting of cinnamon (or a cinnamon stick for stirring)
Pro setup (worth it): Pop your glass in the freezer for 5 minutes and use coffee ice cubes if you have them. They keep the flavor bold as the ice melts.
Step 1) Brew and Cool (Just a Bit)
Pull your espresso and let it sit for 1–2 minutes, still warm and not scalding. If you’re using strong coffee from a Moka pot or French press, same rule applies. One reason is that warm coffee helps the syrup and spice dissolve cleanly.
Step 2) Syrup + Espresso = Flavor Base
Add 2–3 tbsp of your brown sugar cinnamon syrup to the glass first. Then pour in the warm espresso and stir for 10–15 seconds until glossy and fully combined. This is where the cinnamon wakes up.
Quick tip: if you only have ground cinnamon (no syrup), whisk a tiny pinch into the warm espresso now; don’t add it straight to cold milk or it’ll float like confetti.
Step 3) Ice, Then Milk
Fill the glass with ice almost to the top and pour in ¾ cup cold milk. Give it a slow stir and taste. If you want it sweeter, add another ½ tbsp of syrup and stir again.
Step 4) Finish & Sip
Dust the top with a whisper of cinnamon or tuck in a cinnamon stick as a stirrer. If you’re feeling fancy, add cold foam: whisk ¼ cup milk + 1 tsp syrup for 20–30 seconds and float it on top.
Make-It-Yours Tips
- Choose your milk vibe: Whole milk = round and creamy; oat milk = naturally sweet and silky (great with cinnamon); almond = light and nutty.
- Strength matters: If your drink tastes too milky, brew your espresso on the stronger side or reduce the milk to ½ cup.
- Shaken, not stirred: Add espresso, syrup, and a few ice cubes to a jar; shake for 10 seconds. You want to strain over fresh ice, top with milk.
- Lighten it up: Use 1½ tbsp syrup and a pinch of sea salt to keep sweetness in check while boosting that caramel note from the brown sugar.
Last Thoughts
Do you prefer your lattes hot and frothy or chilled and refreshing? Have you tried making your own syrup yet? Play around with the ratios, find your perfect balance, and before you know it voilà!
