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Drink recipe · from the recipe book

Iced Vanilla Cinnamon Almond Latte with Coffee Ice

A smooth, gently sweet almond milk latte poured over frozen coffee cubes, warmed with a cinnamon-vanilla syrup so it stays strong to the last sip.

Iced Vanilla Cinnamon Almond Latte with Coffee Ice

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeecooled
  • 3 shots90 gEspressofreshly pulled
  • 1⅓ cups (320 ml)360 gAlmond milk, unsweetenedcold
  • 1½ tbsp packed20 gBrown sugar
  • 2 tbsp30 gWater
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract

Steps

  1. Pour the cooled brewed coffee into an ice cube tray and freeze until solid, about 3 hours.
  2. For the syrup, combine the brown sugar, water and cinnamon in a small pot and warm over medium heat, stirring, until the sugar dissolves, about 2 minutes.
  3. Take the pot off the heat, stir in the vanilla and let the syrup cool for 5 minutes.
  4. Stir the espresso into the vanilla-cinnamon syrup.
  5. Divide the coffee ice cubes between two tall glasses, half in each.
  6. Pour half of the espresso mixture into each glass.
  7. Top each glass with half of the almond milk, stir and serve cold.

Contains: Tree nuts.

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

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