Cinnamon Dolce Iced Latte

One of my favorite afternoon indulgences is a creamy latte and a sweet pastry. While I'm not going to pretend to be a proficient pastry chef, I do make an outstanding latte!  

This recipe uses homemade coffee syrup and a cold-brewed coffee concentrate in place of the traditional espresso. Once you prepare the syrup and coffee concentrate, both will stay fresh in your refrigerator for weeks. This refreshing drink is a breeze to whip up when the craving hits. If you aren't already convinced, I should mention how much money you'll be saving by making your coffee at home rather than frequenting the local coffee shops! Trust me. Give it a try.

Here's what you do....

Cinnamon Dolce Iced Latte
For the cinnamon dolce syrup:
3/4 cup golden brown sugar
1/4 cup white sugar
1 cup water
2 3-inch cinnamon sticks

In a small saucepan, combine the brown sugar, white sugar, cinnamon sticks and water. Cook over medium heat, stirring often, until the sugar is melted. Reduce heat to low and continue cooking for 15 minutes (never allowing the mixture to boil). Remove cinnamon sticks with a slotted spoon and cool. Store in an airtight container in the fridge.

For the coffee concentrate:
8 oz of your favorite coffee, ground (coarsely ground is preferred)
1/2 gallon of water

In a large pitcher or bowl, combine water and ground coffee. Stir and allow it to steep at room temperature for 6-8 hours. Stir again. Then, using cheese cloth or coffee filters, strain the coffee concentrate in to a pitcher for storing. Your cold-brewed coffee concentrate should have the same strength as espresso.You can store in the fridge for up to 4 weeks.

To make the latte:
Combine 1/4 cup coffee concentrate with 2 TBS syrup. Stir in 1 cup of cold milk. Adjust the proportions to suit your tastes. Add ice and some whipped cream. Maybe a dash of cinnamon on top too and ENJOY!