Description
A quick, dairy-free iced latte made with homemade brown sugar syrup and oat milk. This recipe mimics coffee shop quality with a velvety texture and rich caramel flavor, ready in just 5 minutes of active time.
Ingredients
Scale
- 1/2 cup dark brown sugar
- 1/2 cup water
- 1 cup strong brewed coffee (cooled)
- 1 cup oat milk (barista-style recommended)
- 1 cup ice cubes
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a small saucepan, combine brown sugar and water. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture simmers for 2 minutes until slightly thickened.
- Remove syrup from heat and let it cool completely (about 10 minutes). Hot syrup will melt the ice too quickly.
- Brew strong coffee and let it cool to room temperature or chill in the fridge.
- Fill a tall glass with ice cubes.
- Pour the cooled coffee over the ice, leaving about an inch of space at the top.
- Add 1-2 tablespoons of the cooled brown sugar syrup to the glass, depending on desired sweetness. Add vanilla extract if using.
- Pour oat milk into a mason jar or shaker bottle (fill no more than halfway). Seal tightly and shake vigorously for 10-15 seconds until frothy.
- Slowly pour the frothed oat milk over the coffee and ice.
- Stir gently before drinking to mix the sweetness throughout.
Notes
Use dark brown sugar for a deeper toffee flavor. Barista-style oat milk froths better and provides a creamier texture. The syrup can be made ahead and stored in the fridge for up to 2 weeks. If the syrup is too thick after cooling, add a teaspoon of water.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 180
- Sugar: 24
- Sodium: 70
- Fat: 6
- Carbohydrates: 28
- Protein: 4
Keywords: iced latte, brown sugar syrup, oat milk latte, dairy-free coffee, vegan latte, morning recipe, quick breakfast, coffee shop copycat