This is the drink we make most mornings. The secret is the syrup: a thick 2:1 brown sugar syrup steeped with whole cinnamon sticks, so the cinnamon flavor is smooth and nothing gritty clogs the pump.
Stir the syrup into the espresso while it is still hot, then shake it hard with ice. That shake is what makes it foamy instead of just an iced latte. Leave it layered for a pretty glass, or stir it together before the first sip.
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Tips from our kitchen
- The syrup is concentrated. Start with 1 tablespoon and only go to 1½ after tasting.
- Whole milk gives the creamiest body; other milks work but taste lighter.
- Keep the syrup refrigerated in a clean, sealed bottle and use within about 4 weeks. Toss it if it turns cloudy, bubbly or smells sour.
Brown Sugar Cinnamon Shaken Espresso
A café-style brown sugar cinnamon shaken espresso made at home: a rich 2:1 brown sugar syrup with whole cinnamon sticks, a hard shake for foam, and cold whole milk on top.
Ingredients
Rich brown sugar cinnamon syrup (makes about 2 cups)
- 2 cups packed dark brown sugar
- 1 cup filtered water
- 2 cinnamon sticks
- Pinch of fine sea salt
For one drink
- Double shot of espresso (about 36–40 g from 17 g coffee)
- 1 tbsp brown sugar cinnamon syrup
- 1 cup ice, plus fresh ice for the glass if you like
- 5–6 oz cold whole milk
- Tiny pinch of ground cinnamon (optional)
Steps
- Make the syrup. Put the brown sugar, water, cinnamon sticks and salt in a small saucepan. Warm over medium-low, stirring, until every grain of sugar has melted. Let it barely simmer for 5 minutes; don't let it boil hard.
- Let it steep. Take the pan off the heat and leave the cinnamon sticks in for 15–20 minutes. Pull them out, cool the syrup fully, then bottle and refrigerate.
- Sweeten the espresso hot. Pull a double shot and stir in 1 tablespoon of syrup right away, while the espresso is hot, so it blends completely.
- Shake it. Add a cup of ice to a shaker, pour in the sweet espresso, close it tight and shake hard for 15–20 seconds until it's cold and foamy.
- Top with milk. Pour everything into a 16 oz glass (add fresh ice first for a colder drink), then add 5–6 oz cold whole milk. Leave it layered or stir. A tiny dusting of cinnamon is optional.
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