Say hello to my new favorite way to start the day.
If you’ve been reading along for some time, then you already know that my morning coffee is almost a religious experience. It is, hands down, one of my favorite parts of the day, and I refuse to sacrifice in this area of my life.
Meaning, if I want hot coffee, you better believe just about everything else is going on hold while I drink a piping hot cup of freshly brewed joe. No stagnant, semi-cold coffee here. If I want my coffee to be indulgent, you better believe I’m not worrying about the calories. I load it up with whatever I’m craving because I LOVE MYSELF. It’s one of my special “me” moments, and I can’t imagine starting the day without a cup of coffee. It is a must.
Because I treasure it so, I’m always on the hunt for fun and new coffee traditions. While my ideal cup of coffee is both sweet and creamy (but not too much of either), I must admit that I do not like nut milks in my coffee. Nope. Almond milk just doesn’t cut it. And believe me, I’ve tried to make it work. But I refuse to sacrifice my enjoyment and the good-intentioned almond milk creamer was short lived. I love cow’s milk products (that sounds so odd) in my coffee. Sue me.
Oat milk is having a major moment right now. It’s everywhere. It’s the new cashew milk. And guess what? I LOVE IT.
I bought a carton of it last month and went through it in record time. I love it in my smoothies and I love it in MY COFFEE. It’s delicious! And creamy! It was such a pleasant surprise. It doesn’t taste like I’m sacrificing flavor at all when making the switch.
I have been dying to try my hand at an oat milk latte for weeks now. I couldn’t shake the idea. I just knew it would be delicious.
We’re moving into that time of year where my hot coffee (which I do drink year round) is starting to be replaced by tall glasses of icy cold brew or iced espresso. L-O-V-E. There’s something both refreshing and comforting about iced coffee. I always feel so chic when drinking it, which probably just means I’m super basic. Haha.
And that, my friends, is how we have arrived here today. I give you iced maple cinnamon oat milk lattes! AKA, the most delicious iced coffee I’ve had in ages.
It starts with a spiced simple syrup infused with warm cinnamon, vanilla bean, and a drizzle of maple syrup. Even though I loathe hot oatmeal, these are the flavors I most often associate with oats in general. If I DID eat oatmeal, these are the flavors I would want. And so I put them in our latte! The syrup adds an awesome spicy warmth to an otherwise summery coffee drink, and I’m loving the juxtaposition of this combo.
Warm flavors, icy cold temperature.
It weirdly works!
Once you have the syrup made (I like to make big batches of simple syrup like this – I store it in the fridge and pull it out whenever I need something a little extra special in my coffee), the lattes come together in no time. Brew some strong coffee, espresso, or even cold brew and pour it over ice. Lots of ice.
Next, pour in the oat milk and a little bit of the spiced syrup (do a little at first and add more as needed). Stir with a straw and suck it down. There’s hardly any work to be done here, but it doesn’t mean that these don’t taste and feel special. Again, they make me feel chic. Cool. Like I am on trend.
Orrrr just really basic. Again.
Even if you don’t get hyped about coffee like I do, I promise these are worth making. They’re refreshing and cozy at the same time, and sometimes, that’s just what the morning calls for!
Iced Maple Cinnamon Oat Milk Lattes
- Yield: 2 lattes, easily multiplied (with extra syrup) 1x
For the Maple Cinnamon Syrup:
- ½ cup water
- ½ cup sugar
- 2 cinnamon sticks
- 1 tablespoon vanilla bean paste (or extract)
- 2 tablespoons maple syrup
- Pinch of fine sea salt
For the Lattes:
- 2–4 shots of espresso (or cold brew/strong coffee), cooled
- 1½ cups oat milk (I love Oatly! for this but you can make your own if you like)
- The cooled syrup
- Whipped cream or coconut cream, for garnish (optional)
- Ground cinnamon, for garnish (optional)
For the Maple Cinnamon Syrup:
- Combine the water and sugar in a small saucepan and bring to a simmer over medium heat. Simmer for a few minutes, stirring, or until all the sugar dissolves.
- Add in the other ingredients, stir to combine, and then remove the pan from the heat. Allow the syrup to cool to room temperature. Store in an airtight container in the fridge.
For the Lattes:
- To two large glasses filled with ice, add the espresso and oat milk, stirring to combine.
- Add as much of the syrup you like to each glass, stirring to incorporate.
- Garnish each glass with whipped cream and a sprinkling of ground cinnamon. Enjoy immediately.
How long does the syrup last in tbe fridge? Thanks 😊
It will last up to 10 days in the fridge! 🙂
I love your glass cups, where can I get some.
Hi Gabi. These are from Crate & Barrel. I believe they’re called “beer can glasses”!
Do you keep cinnamon sticks in syrup or take them out before storing in refrigerator?
You can do either! A lot of times, I keep the cinnamon sticks in the syrup for extra flavor. You can certainly remove them, though.
By chance do you know how many calories are in the syrupe?
Not exactly, but a quick google search leads me to believe it would be about 50-60 calories per 1 oz (30 mL). Hope this helps!
KELLY PORRETTA says
Hi Molly, this looks delicious! Can I sub out the sugar for raw honey, and if so would it be the same ratio?? Thanks!
Absolutely! I think that would taste incredible. I would start with half the water and add more if you think it needs to be thinner. Also, be careful about heating the honey too much – I know raw honey can lose some of its health properties if heated to too high a temp. Let me know how it turns out! 🙂
This looks so good! What a perfect drink to make for yourself or others in the fall!
Thanks for sharing! Does it keep long?
Whats a good way to keep the syrup from mixing better and not settling to the bottom? Thanks!
Hi Samm. I think this is just the nature of syrup in any iced coffee. Every time I’ve ordered it from any coffee place, you have to vigorously stir to keep it combined. Another option would be to blend the coffee/espresso, milk, and syrup in a blender before pouring over ice. I always just stir a lot with my straw or a spoon!
Do you think I could use brown sugar instead of regular sugar? This looks amazing.
I definitely think so! You may have to simmer it a little bit longer, though, as brown sugar doesn’t dissolve as easily. It should taste AMAZING, though! 🙂
Sherri Moore says
HI Molly! I think this is one of the greatest latte recipe that I’ve ever seen. It’s so tempting to try it. However, may i know if it’s okay if instant espresso coffee works as well?
Hi Sherri! It should work – just know that it won’t QUITE taste the same. As long as you enjoy the flavor of instant espresso, you should be fine! 🙂
Great recipe! It comes in great details and is easy to apply in our kitchen. LOVE IT!!!!!!!!!!!!!!!
I love this coffee recipe!
Both Kaka says
Thank Molly for this nice recipe! Will try this one very soon and see how it really taste!
Mustafa Kamal says
Really like your recipe and will try it this weekend at home. Thanks for sharing your recipe with us.
Ben Scott says
Oh my goodness! First, your pics are so perfect. Second…I could totally drink this all day long. I’m bookmarking this recipe and sharing with friends 🙂