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This easy homemade Iced Brown Sugar Latte with shaken espresso is the sweetest iced coffee to cool off with this month. Homemade vanilla brown sugar syrup gets shaken up with triple shots of espresso and a couple dashes of cinnamon. Pour this sweet coffee over ice and add creamy oat milk. This iced latte is creamy, ice cold, and just perfectly sweet. Great for sipping while doing just about, well…anything!
Every Sunday night on Instagram, I put out an “ask me anything” sticker tag on my Instagram stories. I love doing these Q&A’s so much. I find they’re a really fun way for me to answer questions about things I might not be thinking to talk about, or that you’re all just generally curious about.
Most of the questions that come in are in regard to my lifestyle, beauty, fashion, travel, and of course, food.
This past weekend, I was asked if I’d ever tried to recreate the very popular Starbucks Iced Brown Sugar Latte. I have not, and when I shared that with everyone I was flooded with direct messages requesting a recipe.
But the funny thing? I already had plans to make my own version of the iced brown sugar latte.
With the hot August weather and the thousands of requests for this recipe, I figured it really was the perfect time.
So here we are!
Onto the details
First off, huge shout out to a very kind reader, Tracey G. Tracey works at Starbucks and gave me the behind the scenes rundown of how they make the drink.
It is EASY.
I kept mine easy too, but added vanilla and cinnamon to the mix, to make things even better. And if you want, there is even a chai variation too.
Make the vanilla brown sugar syrup
This is really the key to the latte.
You’ll need brown sugar, cinnamon sticks, and vanilla. If you don’t have cinnamon sticks, ground cinnamon works too!
Simmer the syrup on the stove to dissolve the sugar and that’s it. Now you have homemade brown sugar syrup!
If you want to take the flavor up a bit and make the latte cozier, add a few chai bags and steep the tea in the syrup to infuse. This will give you the warming flavors of chai…which is insanely delicious. Totally optional though and up to you!
Now shake that espresso
Pour three shots of espresso over ice. Add as much of the brown sugar syrup as you’d like, and then a couple dashes of ground cinnamon.
Now shake, shake, shake.
Pour the sweet coffee over ice, then pour over the oat milk. I like to finish with a small dash of cinnamon. And then, just because I love a pretty drink, I always add a sprig of fresh lavender.
And voilà…just like Starbucks, but made with more flavor, and it’s SO GOOD.
I love that we can control just how sweet we want the drink to be. It’s so customizable, you can really make this drink into something you’re going to love.
So here’s my Friday tip, make the brown sugar syrup tonight…or over the weekend. Then make homemade lattes in minutes all week long.
Trust me, it’ll be the best move you made all week!
Looking for other fun summer recipes, try these:
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Frothy Whipped Coffee White Russian
No Churn Fudge Brownie Coffee Ice Cream
Lastly, if you make this iced brown sugar latte with shaken espresso, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Iced Brown Sugar Latte with Shaken Espresso
Servings: 1 with leftover syrup
Calories Per Serving: 597 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Vanilla Brown Sugar Syrup
- 3/4 cup brown sugar
- 1 cinnamon stick (or 1 teaspoon cinnamon)
- 2 teaspoons vanilla extract
- 3 chai tea bags (optional)
Instructions
- 1. Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla. If using, add the tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.2. In a shaker glass filled with ice, combine the espresso, 2-4 tablespoons syrup, and a couple dashes of cinnamon. Shake vigorously for 1 minute. Strain into a tall glass with ice. Pour over the milk. Stir to combine. Enjoy!
This post was originally published on August 6, 2021
When trying this recipe, I did not use the tea bags nor the dashes of cinnamon added towards the end. I do not like the overwhelming taste of cinnamon, but it was the perfect balance between brown sugar and cinnamon.
It tasted fantastic and I highly recommend this recipe.
Hi Natalie,
Wonderful!! Thanks a bunch for trying this recipe out, I am so glad to hear that it was enjoyed!! ?xxT
I loooove this recipe! I use it all the time! I feel like you said once you use vanilla bean syrup/paste, but I don’t remember the measurements. Maybe you did a mixture of vanilla bean paste and extract? Ah, I can’t remember now. But I loved that variation! If you happen to remember, I’d love it if you could help me remember. Thanks!!
Hey Crystal,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Ahh sorry I don’t remember saying that, it does have the vanilla in it already:) Have the best week!? xT
I just tried the Starbucks version of this a couple days ago and was so happy to find your recipe so I can make it at home. It’s delicious!
Hi Tammy,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
Delicious!!!
Hey Claudia,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
AMAZING!!! My go-to coffee, thank you for such great recipes Tieghan!
Hey Madi,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) ?xx
Tastes delicious but mine didn’t thicken up to a syrup consistency…. Does this mean I should have boiled it longer?
Hi Tanisha,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) Nope, you don’t want it to be super thick. xTieghan
This is simply perfection in a glass! I LOVE this ice coffee it’s seriously my favorite 🙂 The syrup is so flavorful!
Hey Kiley,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Tieghan, thank you so much for this recipe! Just made it (even though it’s below freezing outside today) and it is incredible! Will for sure be my new go to at home latte recipe and will save me from making trips to Starbucks for an overpriced, not nearly as good, option. Love it so much!!
Hey Carly,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
I never leave comments or reviews but my husband has been begging me to make him this drink for weeks and I used this recipe; it was BOMB. I love when recipe creators take the time to share the short simple ones like these so I don’t have to mess with ratios on my own before finding something I love. Thank you, Tieghan! I so appreciate you, even though I’m guilty of never leaving you reviews.
Hey Trish,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
Seriously in awe of how delicious this is!!! I was a barista at Starbucks for six years, I found this recipe easy with sophisticated, cafe level results! I have used both espresso and Japanese cold brew from my Chemex. Both were delicious so don’t hesitate if you can’t use espresso!
Hey Berry,
Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan
LOVE IT!!! It’s become a staple in our house:) Fun fact -cold brew works in a pinch if you don’t have/don’t feel like making shots of espresso.
Hey Dana,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hello!
I’ve made this recipe a bunch of times and absolutely LOVE it. I use Stevia brown sugar and it works well, although I have noticed it separates and crystalizes after a few days in an air tight jar – any suggestions on how to prevent this, or what I could be doing that would cause this?
Thank you!
Hey Megan,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! You want to use brown sugar similar to this:
https://thrivemarket.com/p/thrive-market-organic-light-brown-sugar?aff_id=16396&t_id=10227ec5f1a17dfa09e7dd835db75a&o_id=6&utm_source=affiliate&utm_medium=Half%20Baked%20Harvest&utm_content=default&utm_term=products_ Please let me know if you have any other questions! xxT
I have this every single morning. So much better than SB! Thanks for creating an amazing part of my morning.
Hey Dixie,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Made this today and it was amazing!!! How long is the leftover syrup good for!?
Hey Kristie,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! You can keep in the fridge for up to 2 weeks. xTieghan
I saved this recipe to come back and try it. I finally did today and I am blown away! This is so, so delicious. Thank you for this amazing recipe!
Hi Cassie,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT