Snickerdoodle Latte
Snickerdoodle Iced Latte
All the cozy cookie vibes. Brown sugar, cinnamon, and vanilla swirled with milk and chilled espresso over ice.
Ingredients
- 2 espresso shots (about 2 oz) or ½ cup strong brewed coffee, cooled
- 1 cup milk (dairy, oat, or almond)
- 1½ Tbsp packed brown sugar (light or dark)
- ¼ tsp ground cinnamon (plus a pinch for dusting)
- ¼ tsp vanilla extract
- Ice
Dark brown sugar gives a deeper molasses flavor, very “cookie-like.”
Directions
- Warm swirl (silkiest): In a small saucepan, heat the milk with brown sugar and cinnamon just until the sugar dissolves. Remove from heat and stir in the vanilla. Cool 1–2 minutes.
- Fill a tall glass with ice. Pour in the spiced milk, then add the espresso/coffee. Stir to combine. Dust with a pinch of cinnamon.
- No-heat shake: Shake espresso/coffee with brown sugar and cinnamon in a jar with 2–3 ice cubes until dissolved and foamy. Strain over fresh ice, add milk + vanilla, and stir.
For latte art layers, pour milk slowly over the back of a spoon before stirring.
Quick Brown-Sugar Cinnamon Syrup
- Simmer ½ cup water + ½ cup brown sugar with 1 cinnamon stick (or ¾ tsp ground) for 2–3 minutes.
- Cool; remove the stick and stir in ½ tsp vanilla. Refrigerate. Use 1–2 Tbsp per drink. Keeps 2 weeks.
Great for iced drinks, no warming needed to dissolve the sugar.
Tips & Variations
- Dairy-free: Oat milk is extra creamy and pairs perfectly with cinnamon.
- Cookie-rim: Moisten the glass rim with a little syrup; dip in cinnamon sugar (or finely crushed snickerdoodle cookies).
- Caramel note: Swirl in 1–2 tsp caramel sauce for a richer take.
- Less sweet: Start with 1 Tbsp brown sugar and add to taste.
- Hot version: Use hot espresso and steamed milk; whisk in sugar, cinnamon, and vanilla off heat.
- Decaf-friendly: Works beautifully with decaf espresso or cold brew concentrate.
Serving Info
| Yield | 1 serving (16–20 oz glass) |
| Prep Time | 5 minutes |
| Category | Drinks · Coffee |
| Cuisine | American |