Make your own iced lattes from scratch with this cold brew and cinnamon syrup recipe. Gluten and dairy free.
- FOR COLD BREW:
- 50 grams Ground coffee
- 500 milliliters Water
- FOR THE CINNAMON SYRUP:
- 50 grams brown sugar
- 1 teaspoon Ground cinnamon
- 60 milliliters Water
- 50 grams honey or maple syrup
- FOR THE ICED LATTE:
- 1 cup Crushed ice
- 500 milliliters Dairy-free milk
For the cold brew:
Put the ground coffee and water in a jar and leave at room temperature for 8 hours. Filter the coffee using a fine sieve or a French press. Store in the refrigerator until you are ready to use it.
For the cinnamon syrup:
Put all the ingredients in a saucepan over medium heat. Cook, stirring occasionally, until well combined, about 5 minutes. Remove from heat, allow to cool then store in an airtight jar in the refrigerator.
For the iced latte:
Pour the cold infusion into tall glasses and stir in the cinnamon syrup. Add crushed ice then slowly pour in the dairy-free milk.