If you love Starbucks’ Iced Cinnamon Dolce Latte, this homemade version is just as delicious. Smooth coffee meets warm cinnamon, a hint of vanilla, and natural sweetness—all served over ice. It’s easy, budget-friendly, and fully customizable, whether you prefer espresso or French press coffee.
Ingredients You’ll Need
- Brewed coffee or espresso: Strong and smooth (French press or espresso shots).
- Almond milk: Light and creamy (or use any milk you prefer).
- Carob syrup or honey: Natural sweetness (adjust to taste).
- Ground cinnamon: Warm spice that defines this latte.
- Vanilla extract: Adds depth and enhances the flavors.
- Ice cubes: Keeps it refreshingly cold.
- Whipped cream: Creamy, indulgent topping.
- Extra cinnamon: Final dusting for extra warmth.
How to Make It
- Brew & Cool the Coffee: Brew 2 cups of strong coffee (or 2–4 espresso shots). Let it cool.
- Pour the Milk: Fill two glasses with ice, then pour the almond milk for a creamy base.
- Add the Syrup: Drizzle in the carob syrup (or honey), blending it naturally into the milk.
- Mix: Pour the cooled coffee, add cinnamon and vanilla, then stir well. Adjust to taste.
- Top It Off: Add whipped cream and a sprinkle of cinnamon for a café-style finish.
- Enjoy: Sip and savor your homemade Iced Cinnamon Dolce Latte.
Tips & Tricks
- Adjust the Sweetness: Add more or less carob syrup (or honey) to suit your taste.
- No Frother? No Problem: Shake milk in a jar or whisk vigorously for a light foam.
- Layer Like a Barista: Pour milk first, then syrup, followed by coffee for a beautiful layered effect.
Possible Variations
- Extra Creamy: Use oat milk, whole milk, or a splash of heavy cream for a richer texture.
- Spiced Boost: Add a pinch of nutmeg or a cinnamon stick for a deeper, cozy flavor.
- Mocha Cinnamon Latte: Add a teaspoon of cocoa powder for a subtle chocolatey touch.
Storage & Make-Ahead Tips
Brew coffee with cinnamon, vanilla, and sweetener, then refrigerate for up to two days. Pour over ice, add milk, and stir. Store a larger batch in an airtight container for the week. Blend just before serving, and use coffee ice cubes to avoid dilution.
Frequently Asked Questions
Can I use instant coffee instead of brewed coffee or espresso?
Yes. Dissolve 2 teaspoons of instant coffee in 1/2 cup hot water for a strong coffee base. Let it cool before mixing.
How do I make Starbucks-style cinnamon dolce syrup at home?
Simmer 1/2 cup water, 1/2 cup brown sugar, and 1 teaspoon cinnamon for 5 minutes. Stir in 1/2 teaspoon vanilla extract and let cool.
How can I make it sugar-free?
Use a sugar-free sweetener like monk fruit, stevia, or a sugar-free vanilla syrup instead of honey or carob syrup.
If you love recreating Starbucks favorites at home, try my creamy Iced White Chocolate Mocha or a keto-friendly Low-Carb option. For chilly days, enjoy my rich Homemade Hot Chocolate or a refreshing Matcha Green Tea Frappuccino sweet treat.
Starbucks Iced Cinnamon Dolce Latte
Ingredients
- 2 cups brewed coffee or espresso
- 1 cup unsweetened almond milk (or any milk of your choice)
- 2 – 4 tbsp carob syrup or honey
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- ice cubes
Optional:
- whipped cream for topping
Instructions
- First, brew 2 cups of strong coffee using a French press or an espresso machine. If using espresso, prepare two to four shots, depending on your preferred strength. Let it cool to room temperature or refrigerate for a quicker chill.
- In a large pitcher or mixing container, combine the cooled coffee, almond milk, carob syrup (or honey), ground cinnamon, and vanilla extract. Stir well to mix everything evenly.
- Fill two glasses with ice cubes. Pour the cinnamon-infused coffee mixture over the ice, dividing it evenly between the glasses. Stir again and taste—adjust sweetness or cinnamon if needed.
- For an extra touch, add a dollop of whipped cream and sprinkle a little extra cinnamon on top for a café-style finish.
- Serve immediately and enjoy your homemade Iced Cinnamon Dolce Latte. It’s smooth, lightly spiced, and wonderfully refreshing.
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