This is our house drink. The goal is caramel first, vanilla through the middle and a warm cinnamon finish that's never gritty.
It starts with a homemade syrup that blends all three flavors in one bottle. Pull the espresso right over the syrup so the heat melts everything together, then add ice and cold milk.
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Want this on your fridge? All four of our coffee recipes, both house syrups, bottle labels and a café menu are in the Home Café printable set ($4). Also on our Shopify store.
Tips from our kitchen
- Shake the syrup bottle before each use; a little cinnamon settles, which is normal.
- Keep the syrup refrigerated and use within about 4 weeks.
- Already have homemade caramel syrup? Use 2 tablespoons of it in place of the caramel sauce.
Caramel Vanilla Cinnamon Iced Latte
Our house iced latte: caramel first, vanilla in the middle and a warm cinnamon finish, made with a homemade caramel vanilla cinnamon syrup.
Ingredients
Caramel vanilla cinnamon syrup (makes about 2 cups)
- 1 cup granulated sugar
- 1 cup filtered water
- 2 cinnamon sticks
- 1 tbsp pure vanilla extract
- 1 tsp vanilla bean paste (optional, gives the little vanilla flecks)
- ¼ tsp ground cinnamon
- Pinch of fine sea salt
- 2 tbsp caramel sauce or homemade caramel syrup
For one latte
- Double shot of espresso
- 1½ tbsp caramel vanilla cinnamon syrup (or 1 tbsp caramel syrup + ½ tbsp vanilla syrup)
- Tiny splash of vanilla extract (⅛ tsp or less)
- Ice
- 6–8 oz cold milk
- Small pinch of ground cinnamon
- Cinnamon stick for stirring (optional)
Steps
- Simmer the base. Combine the sugar, water and cinnamon sticks in a saucepan over medium heat. Stir until the sugar dissolves, then simmer gently for 5–7 minutes.
- Flavor the syrup. Off the heat, lift out the cinnamon sticks. Whisk in the vanilla extract, vanilla bean paste, ground cinnamon, salt and caramel until smooth. Cool completely and funnel into a clean bottle.
- Build the base in the glass. Add the syrup and a tiny splash of vanilla extract to your glass.
- Add hot espresso. Pull the double shot straight over the syrup (or pour it in) and stir well so the hot coffee melts the syrup in.
- Finish over ice. Fill the glass with ice, pour in 6–8 oz cold milk, sprinkle a small pinch of cinnamon and stir gently, ideally with a cinnamon stick.
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