Description
A refreshing iced latte made with espresso, homemade brown sugar cinnamon syrup, creamy milk, and a thick cream cheese cold foam inspired by cinnamon roll frosting.
Ingredients
½ cup water
½ cup brown sugar
1 cinnamon stick (or 1 teaspoon ground cinnamon)
½ teaspoon vanilla extract or 1 vanilla bean
2 shots espresso (or ½ cup strong brewed coffee)
¾ cup milk of choice (whole, oat, almond, etc.)
Ice
2 oz cream cheese, softened
2 tablespoons powdered sugar
¼ cup milk
½ cup heavy cream
Ground cinnamon or brown sugar, optional, for topping
Instructions
- Prepare the brown sugar cinnamon syrup by combining the water, brown sugar, and cinnamon in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for about 5 minutes.
- Remove the syrup from the heat and stir in the vanilla extract. If using a cinnamon stick, remove it. Allow the syrup to cool before assembling the latte.
- Brew 2 shots of espresso or ½ cup strong brewed coffee and allow it to cool slightly.
- To make the cream cheese cold foam, beat the softened cream cheese and powdered sugar together until completely smooth.
- Add the milk and heavy cream to the cream cheese mixture. Whip with a handheld milk frother or electric mixer until soft peaks form and the foam is thick but still pourable.
- Fill a tall glass with ice and add 1 to 2 tablespoons of the cooled brown sugar cinnamon syrup, adjusting to taste.
- Pour ¾ cup milk over the ice and syrup, then carefully pour in the espresso or strong brewed coffee.
- Gently spoon or pour the cream cheese cold foam over the latte.
- Finish with a sprinkle of ground cinnamon or brown sugar, if desired, and serve immediately.
Notes
The syrup recipe makes more than needed for one latte and can be refrigerated in a sealed container for up to two weeks.
Start with 1 tablespoon of cinnamon syrup and add more for a sweeter, more cinnamon-forward drink.
Strong brewed coffee can replace espresso when an espresso machine is unavailable.
Soften the cream cheese before whipping to help prevent lumps in the cold foam.
The cold foam should form soft peaks while remaining pourable enough to sit smoothly over the latte.
Oat, almond, or another non-dairy milk can be used for the latte. Use dairy-free cream cheese and heavy cream alternatives for a fully dairy-free version.
A pinch of nutmeg can be added to the syrup for extra warmth.
Store leftover cold foam covered in the refrigerator and briefly whisk or froth it again before using.
For the best texture, assemble the iced latte immediately before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large latte
- Calories: 520 kcal
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 110 mg
