Gluten & Dairy Free Iced Latte with Homemade Cinnamon Syrup

Step 1: Cold Brew Concentrate

 

  • 50g ground coffee
  • 500ml cold water

Place the ground coffee and water in a jar and leave at room temperature for 8 hours.  Strain the coffee using a fine sieve or a French press.  Store in the fridge until you are ready to use.

Step 2: Cinnamon Syrup

  • 50g brown sugar
  • 1 teaspoon ground cinnamon
  • 50g honey or maple syrup
  • 60ml water

Place all the ingredients in a saucepan over a medium heat.  Cook, stirring occasionally, until well combined, about 5 minutes.  Remove from the heat, allow to cool and then store in an airtight jar in the fridge.

Step 3: Iced Latte

  • 125ml cold brew coffee
  • 2 tablespoons cinnamon syrup
  • 125ml dairy free milk
  • crushed ice

Pour the cold brew into a large glass, stir in the cinnamon syrup.  Add the crushed ice and then slowly pour in the dairy free milk.