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Drink recipe · from the recipe book

Iced Coconut Cinnamon Syrup Latte

Bold espresso over ice with silky coconut milk and a warm homemade cinnamon-maple syrup for a rich, tropical, gently spiced sip.

Iced Coconut Cinnamon Syrup Latte

Ingredients

  • 4 shots120 gEspressofreshly brewed, cooled
  • ½ cup120 gCoconut milk, cannedwell shaken
  • 1 cup (240 ml)240 gAlmond milk, unsweetenedchilled
  • 2½ tbsp40 gWater
  • 1½ tbsp30 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalta tiny pinch

Steps

  1. Brew the espresso and let it cool while you make the syrup.
  2. In a small pot, combine the water, maple syrup, cinnamon and salt. Bring to a simmer over medium heat, stirring, and simmer 2 minutes until slightly thickened.
  3. Take the pot off the heat, stir in the vanilla, and let the cinnamon syrup cool for about 10 minutes.
  4. In a jar, whisk the coconut milk with the almond milk until smooth.
  5. Fill two glasses with ice. Pour half of the cinnamon syrup into each glass, then half of the cooled espresso into each.
  6. Top each glass with half of the coconut milk mixture, stir, and serve right away.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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