This Starbucks copycat iced cinnamon dolce latte is made with homemade sweet cinnamon syrup, espresso and oat milk and topped with whipped cream and a dusting of cinnamon.
Add all of the syrup ingredients to a small saucepan over medium high heat and bring to a boil. Turn the heat down to medium-low and simmer for 10-12 minutes, stirring ever 2-3 minutes, until the mixture has reduced by half and thickened.
1 1/2 cup water, 1/2 cup granulated sugar, maple syrup or monk fruit sweetener, 2 teaspoons vanilla extract or vanilla bean paste, 1 1/2 teaspoons cinnamon, 3 cinnamon sticks
Remove the syrup from the heat and allow it to cool slightly. You can store it in the fridge in an air tight container for up to 2 weeks.
Add ice cubes to a tall glass then pour 3 tablespoons of the cinnamon dolce syrup on top.
1 cup ice, 2-3 tablespoons cinnamon dolce syrup
Brew a shot of espresso and pour it on top of the ice and syrup. Finish by pouring in the milk. Top with whipped cream and a dusting of cinnamon sugar.
1-2 shots of espresso, 1 cup oat milk
Recipe Equipment
Espresso machine or coffee maker
Handheld frother (optional)
Notes
Storage: store leftover cinnamon dolce syrup in an airtight container in the fridge for up to 2 weeks. Store latte, without ice, in the fridge for up to 3 days.Dairy-free: use a nondairy milk like almond, oat or coconut.Low carb and low sugar: use monk fruit sweetener instead of maple syrup or sugar. We tested this recipe with TruEats Monk Fruit Sweetener. This latte has 4 net carbs if made with monk fruit.Coffee Options
Espresso: use a fancy espresso machine or grab a cheap one on Amazon you can use on the stove top.
Cold brew coffee: store bought or your own cold brew coffee are both great options.
Very strong coffee: brew the strongest coffee you can for a latte
*Nutrition info is calculated with maple syrup and unsweetened almond milk. It does not include whipped cream.