Ingredients
Scale
- 2 shots espresso (or ½ cup strong brewed coffee)
- 1 cup whole milk (or milk of choice)
- 2-3 tablespoons cinnamon dolce syrup (adjust to taste)
- 1 teaspoon brown sugar (optional, for extra depth)
- ¼ teaspoon vanilla extract
- Whipped cream (optional, for topping)
- Ground cinnamon (for dusting)
- Cinnamon dolce topping or cinnamon sugar (optional, for garnish)
Instructions
- Brew the espresso: Pull 2 shots of espresso using your espresso machine, or brew ½ cup of strong coffee using your preferred method. If using a standard drip coffee maker, use twice the normal amount of coffee grounds to create a concentrated brew that can stand up to the milk and sweet flavors. Pour the hot espresso into your serving mug immediately.
- Add sweeteners: While the espresso is piping hot, stir in 2-3 tablespoons of cinnamon dolce syrup (start with 2 tablespoons and adjust to taste), the brown sugar if using, and vanilla extract. Stir vigorously until the sugar is completely dissolved. The hot espresso helps everything dissolve smoothly and blend together. Taste at this point and add more syrup if you prefer it sweeter—remember, the milk will dilute the sweetness slightly.
- Heat the milk: Pour 1 cup of milk into a small saucepan and heat over medium heat, stirring occasionally to prevent scorching. Heat until the milk reaches 150-155°F, or until you see small bubbles forming around the edges and steam rising from the surface. Don’t let it boil—overheated milk tastes burnt and won’t froth properly. If using a milk frother with a heating function, follow the manufacturer’s instructions for heating and frothing simultaneously.
- Froth the milk: Remove the saucepan from heat. If using a handheld frother, insert it into the milk just below the surface and turn it on, moving it up and down gently to incorporate air and create foam. Froth for 30-45 seconds until the milk becomes creamy and develops a layer of light, velvety foam on top. For manual frothing, pour hot milk into a French press and pump the plunger vigorously for 30-40 seconds, or pour into a jar with a tight-fitting lid and shake vigorously for 45-60 seconds until foamy.
- Combine and pour: Pour the steamed milk into the mug with your sweetened espresso, holding back the foam with a spoon at first. Pour slowly and steadily, allowing the milk to mix with the espresso naturally. Once most of the milk has been poured, spoon the foam on top to create that signature latte appearance. The ideal ratio is roughly 1 part espresso to 3 parts milk with a thin layer of foam.
- Garnish and serve: If desired, top with a generous dollop of whipped cream. Dust the top with ground cinnamon or sprinkle with cinnamon dolce topping for extra flavor and visual appeal. Some people love adding a drizzle of caramel sauce over the whipped cream for added sweetness and presentation. Serve immediately while hot and enjoy your homemade coffeehouse creation!
Notes
- For an iced cinnamon dolce latte, brew espresso and let it cool slightly, or use it hot. Add syrup and stir well, then pour over a glass filled with ice. Top with cold milk (no need to heat or froth). Stir and enjoy.
- Start with 2 tablespoons of syrup and adjust to your sweetness preference. Some people prefer 3 tablespoons for a sweeter drink.
- The brown sugar is optional but adds nice caramel depth that makes it taste more like the Starbucks version.
- If your milk gets too hot (over 160°F), it will develop a burnt taste and won’t froth well.
- For a sugar-free version, use sugar-free cinnamon dolce syrup (available from Torani and other brands).
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 latte (12 oz)
- Calories: 120
- Sugar: 24g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 30mg