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Iced Brown Sugar Oat Milk Latte (Home Café Copycat)

Iced Brown Sugar Oat Milk Latte (Home Café Copycat)

This recipe guides you through creating a delightful Iced Brown Sugar Oat Milk Latte, a popular café drink, in the comfort of your home. It involves crafting a simple brown sugar vanilla syrup, brewing strong coffee, and layering it with creamy oat milk over ice for a beautifully balanced and aromatic beverage.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Beverage
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

  • 50 g light brown sugar soft, packed
  • 50 ml filtered water
  • 1 teaspoon vanilla extract
  • 240 ml strong brewed coffee or 2 shots espresso cooled (about 250ml total)
  • 400 ml oat milk preferably a barista blend for extra creaminess
  • Plenty of ice cubes
  • Optional: Pinch of ground cinnamon or a cinnamon stick for garnish

Method
 

  1. Prepare the Brown Sugar Syrup: In a small saucepan, combine the 50g of light brown sugar and 50ml of filtered water. Place over a medium heat, stirring gently until the sugar completely dissolves. The mixture will start to bubble gently and transform into a clear, amber-coloured syrup, releasing a wonderfully sweet, caramel-like scent. Let it simmer for about 2-3 minutes until it slightly thickens, then remove from the heat.
  2. Infuse with Vanilla: Stir in the 1 teaspoon of vanilla extract into the warm brown sugar syrup. The vanilla will immediately infuse, adding another layer of aromatic depth. Allow the syrup to cool completely to room temperature. This cooling process is crucial; if it’s too hot, it will melt your ice too quickly and dilute your drink.
  3. Brew Your Coffee: While the syrup cools, brew your strong coffee or pull your espresso shots. You're aiming for about 240ml of concentrated coffee. Let it cool down significantly; you can even pop it in the fridge for a few minutes to speed up the process. The rich, inviting aroma of freshly brewed coffee should be prominent.
  4. Assemble Your Glasses: Grab two tall glasses and fill each generously with ice cubes. You want them to be well-chilled, and the ice should clink satisfyingly as you add it. The more ice, the colder your latte will stay!
  5. Layer the Flavours: Divide the cooled brown sugar syrup evenly between the two glasses, pouring it over the ice. The syrup will settle at the bottom, creating a beautiful golden layer beneath the clear ice. Next, carefully pour the cooled brewed coffee over the syrup and ice in each glass. You'll observe the deep brown coffee cascading over the lighter syrup.
  6. Add the Creaminess: Finally, top each glass with 200ml of oat milk. Pour slowly to create a lovely layered effect, with the pale, creamy oat milk settling on top of the coffee. You’ll see distinct layers of syrup, coffee, and oat milk, which is a visual treat.
  7. Stir and Enjoy: Give your latte a good stir with a long spoon or a straw to thoroughly combine all the layers. As you stir, the drink will transform into a uniform, inviting light brown colour, and you might hear the gentle swirl of liquid and ice. Take a sip and adjust the sweetness if desired by adding a little more syrup. If you like, sprinkle a pinch of ground cinnamon on top for an extra aromatic touch before serving.

Notes

Ensure both the brown sugar syrup and coffee are completely cooled before assembly to prevent melting the ice too quickly and diluting the latte. A barista blend oat milk is recommended for the best creamy texture. Adjust sweetness to your preference by adding more or less syrup.