Brown Sugar Shaken Iced Latte

This non-dairy iced latte brings the coffeehouse experience right to your kitchen without the hefty price tag. I created this recipe during a particularly hot summer when my daily coffee shop visits were draining my wallet, and it's become my go-to refreshment ever since.

I first perfected this recipe during a work from home day when I desperately needed a coffee shop treat but didn't want to change out of my pajamas. Now it's become my afternoon ritual that saves me hundreds of dollars each month.

Ingredients

• Very strong cold coffee: Works as the perfect base and provides that robust coffee flavor without dilution
• Brown Sugar Vanilla Syrup: Adds a rich caramel like sweetness that elevates this beyond a regular iced coffee
• Unsweetened non dairy milk: Keeps it light while adding creaminess, choose almond for nutty notes or coconut for tropical undertones
• Ice cubes: Essential for both the shaking process and serving, they create that perfect cold refreshment

Step-by-Step Instructions

Prepare The Base:

Combine your cold coffee with 1 2 tablespoons of Brown Sugar Vanilla Syrup in a mason jar or container with a tight fitting lid. This is where you control the sweetness level start with less if you prefer a less sweet drink.

Create The Froth:

Add about half cup of ice to the coffee mixture. Seal the container tightly and shake vigorously for about 30 seconds until you see a beautiful frothy layer form. The friction and agitation create tiny air bubbles that give this drink its signature texture.

Build Your Latte:

Place a cup of ice in your tall serving glass. Pour in your choice of non dairy milk creating the creamy base layer. The cold milk and ice will keep everything perfectly chilled.

Combine And Serve:

Pour your frothy coffee mixture over the milk creating a beautiful layered effect. Stir gently to combine the flavors while maintaining some of that lovely froth. Add more ice if needed for the perfect temperature.

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The brown sugar vanilla syrup is truly the secret weapon in this recipe. I accidentally discovered its magic when I ran out of simple syrup one day and had to improvise. The rich molasses notes from the brown sugar paired with vanilla create a depth of flavor that plain sugar just cannot match.

Make Ahead Brown Sugar Vanilla Syrup

For convenience I recommend making a batch of the brown sugar vanilla syrup ahead of time. Simply combine equal parts brown sugar and water in a small saucepan, heat until dissolved, then add a teaspoon of vanilla extract. Store in the refrigerator for up to two weeks. Having this ready to go makes morning coffee routines effortless and ensures consistent flavor in every glass.

Variations To Try

Feel free to experiment with different flavor profiles. Add a dash of cinnamon or cardamom to the syrup for a warming spice note. For chocolate lovers try adding a tablespoon of chocolate syrup to the milk layer. During fall I love adding a quarter teaspoon of pumpkin pie spice to create a seasonal treat without the coffee shop markup.

Serving Suggestions

This iced latte pairs beautifully with breakfast pastries, especially anything with cinnamon or nuts. For an afternoon pick me up serve alongside a small square of dark chocolate. If serving for guests present in clear glasses with reusable straws and perhaps a light dusting of cinnamon or cocoa powder on top for an elegant touch.

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This iced latte is the perfect budget-friendly indulgence to brighten your day.

Frequently Asked Questions

→ What non-dairy milks work best in this latte?

Almond, cashew, and coconut milk all work wonderfully in this latte. Oat milk is another excellent option as it provides extra creaminess. Each milk will offer slightly different flavor notes, so feel free to experiment based on your preference.

→ Can I make the Brown Sugar Vanilla Syrup ahead of time?

Yes! Brown Sugar Vanilla Syrup can be made in larger batches and stored in an airtight container in the refrigerator for up to 2 weeks. This makes it even quicker to prepare your latte whenever the craving hits.

→ How do I make strong cold coffee for this drink?

You can use cold brew concentrate, double-strength brewed coffee that's been cooled, or even espresso shots over ice. For cold brew, steep coffee grounds in cold water for 12-24 hours, then strain. The longer steep time creates a smooth, less acidic coffee that's perfect for this latte.

→ Why is shaking the coffee important?

Shaking the coffee with ice and syrup creates the signature frothy layer that gives this drink its special texture. The agitation incorporates air into the mixture, creating a creamy mouthfeel similar to what you'd get from a professional barista using an espresso machine.

→ Can I make this with dairy milk instead?

Absolutely! While the original version calls for non-dairy milk, you can substitute with whole milk, 2% milk, or half-and-half for a richer taste. The shaking technique works equally well with dairy options.

→ How do I make Brown Sugar Vanilla Syrup at home?

Combine 1 cup brown sugar with 1 cup water in a saucepan. Bring to a simmer, stirring until sugar dissolves completely. Remove from heat, add 1-2 teaspoons vanilla extract, and let cool. Transfer to a bottle or jar and refrigerate.