Cinnamon Roll Latte

A home-kitchen latte that echoes cinnamon roll flavor by combining espresso, milk, cinnamon, vanilla, brown sugar, and a whipped-cream finish. The drink is assembled by heating and frothing the milk, then layering the espresso and spiced sweetener so the cinnamon reads clearly without becoming gritty.

By Julienne

Cook time: 7 minutes

Servings: 2

Ingredients

• 300 ml espresso or very strong brewed coffee hot
• 24 g packed light brown sugar none
• 2 g ground cinnamon divided
• 5 ml vanilla extract none
• 0.5 g fine salt none
• 360 ml whole milk cold
• 60 ml whipped cream for topping
• 6 g granulated sugar mixed with cinnamon for topping
• 1 g ground cinnamon divided

Instructions

1. Combine the brown sugar, 2 g of the ground cinnamon, vanilla extract, and salt in a small saucepan with the hot espresso or strong coffee. Stir until the sugar dissolves and the mixture smells fragrant, 30 to 60 seconds. The liquid is uniform and no sugar granules remain at the bottom.
2. Warm the milk in a second saucepan over medium heat, or heat it in one pan after pouring the coffee into mugs if you prefer to work in sequence. Do not boil; stop when the milk is steaming and small bubbles form around the edge, about 3 to 5 minutes. The milk is steaming hot but not simmering hard.
3. Froth the hot milk with a whisk or frother until lightly foamy, then divide the espresso mixture between 2 mugs and top evenly with the milk. Each mug has a visible layer of foam on top.
4. Top each latte with 30 ml whipped cream, then mix the granulated sugar with the remaining 1 g cinnamon and sprinkle it over the cream. The cinnamon sugar sits visibly on the whipped cream and the lattes are ready to serve.