Description
A rich, velvety homemade iced latte made with oat milk and dark brown sugar that rivals coffee shop versions. It is dairy-free, customizable, and takes only 5 minutes of active time to prepare.
Ingredients
Scale
- 2 cups (480ml) strong brewed coffee, cooled
- 1 cup (240ml) oat milk (barista blend recommended)
- 2 tablespoons (30g) dark brown sugar
- 2 tablespoons (30ml) water
- 1 cup (150g) ice cubes
- Optional: ½ teaspoon vanilla extract
- Optional: Whipped cream for topping
Instructions
- Brew strong coffee using twice the normal amount of grounds. Let it cool to room temperature or chill quickly.
- In a mason jar or small bowl, combine the dark brown sugar and water. Stir vigorously until the sugar is completely dissolved into a smooth syrup.
- Fill a large glass (24oz) to the top with ice cubes.
- Pour the cooled coffee over the ice, then add the brown sugar syrup. Stir gently to combine.
- Pour the oat milk slowly over the back of a spoon to create a layered effect, or pour directly and stir.
- Stir well before drinking to merge the layers. Add vanilla extract if desired, and top with whipped cream or a sprinkle of cinnamon if preferred.
Notes
Use barista-style oat milk for the best creamy texture. Ensure brown sugar is fully dissolved to avoid grittiness. For a stronger drink, use coffee ice cubes or a double shot of espresso. Store brewed coffee in the fridge for up to 3 days and brown sugar syrup for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 120
- Sugar: 18
- Sodium: 50
- Fat: 2
- Carbohydrates: 22
- Protein: 2
Keywords: iced latte, brown sugar latte, oat milk coffee, dairy-free coffee, homemade coffee, vegan latte, iced coffee recipe