This iced honey cinnamon latte is one of my favorite morning pick-me-ups! I love that I can sleep in a little extra because I don’t need to make time to stop by the coffee shop anymore. The honey cinnamon syrup couldn’t be easier to make and keeps for a long time, so it’s easy to make ahead so I can have delicious lattes all week long. This is a great drink to enjoy in the last days of summer when I’m yearning for Fall weather!
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I mean, who doesn’t love to get their caffeine fix in the form of an iced latte, especially when it’s still warm out? This honey cinnamon latte is so delicious and simple to make. The syrup comes together quickly and makes a pretty big batch, too, so I have plenty for the whole week. In fact, I usually make a double batch so I’m never in danger of running out!
What’s in This Honey Cinnamon Latte Recipe?
- Coffee: Use your favorite coffee for this recipe. I like to use brewed espresso, but instant or decaf will both work well.
- Honey Cinnamon Syrup: A simple mixture of water, honey, and cinnamon adds so much flavor to this delicious drink.
- Milk: Makes the latte nice and creamy. Any kind of milk works, including plant-based milks, so use your favorite.
Tips for Success
- Let the honey cinnamon syrup cool completely before using if making this drink iced.
- If you’d like to serve this hot, simply don’t allow the syrup or espresso to cool. Stir together and add your milk of choice. Enjoy!
- To make this drink fully plant-based, simply swap the honey for maple syrup and use a non-dairy milk.
How to Store
It’s best to serve this honey cinnamon latte as soon as you’ve made it so that the ice doesn’t melt and dilute the drink. You can make the syrup ahead of time, though, and it will keep for 2 weeks in the fridge. You can also brew up the coffee a day ahead and keep it covered in the fridge so it’s ready to use.
Iced Honey Cinnamon Latte Recipe
Ingredients
For the Syrup
- ½ cup water
- ¼ cup honey
- 2 teaspoons ground cinnamon
For the Latte
- 1 shot espresso or very strong coffee
- Honey-cinnamon syrup to taste (about 1-2 tablespoons)
- ½ cup milk
- Ice enough to fill the glass
Instructions
For the Syrup
- In a small saucepan set over medium heat, bring the water, honey, and cinnamon mixture to a boil.
- Reduce heat and let simmer for 5 minutes, or until the honey has fully dissolved.
- Allow to cool completely and store in an airtight container in the fridge for up to 2 weeks.
For the Latte
- Add the espresso and syrup to a glass. Stir.
- Fill with ice and top with milk of your choice.
- Stir gently and enjoy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make an Iced Honey Cinnamon Latte Step by Step
Make the Syrup: In a small saucepan set over medium heat, bring ½ cup water, ¼ cup honey, and 2 teaspoons of ground cinnamon to a boil. Reduce the heat and let simmer for 5 minutes, or until the honey has fully dissolved. Allow to cool completely and store in an airtight container in the fridge for up to 2 weeks.
Sweeten the Coffee: Add 1 shot of espresso and 1-2 tablespoons of the syrup to a glass. Stir.
Add the Milk: Fill with ice and top with ½ cup of milk of your choice. Stir gently and enjoy.
I like the sweetness level of this syrup. It seems to have a bit too much cinnamon though. It settles to the bottom of the drink so you have to stir frequently. I would recommend trying the recipe with cinnamon sticks instead or add 1 teaspoon of cinnamon instead of 2
How much syrup do you put in one glass or mug?
Add to your personal taste!
I will keep this latte in my repertoire of coffee.
Looks delicious!