Iced Cinnamon Almond Milk Latte That Brings Coffeehouse Flavor Home
There’s something about a spiced latte that instantly feels cozy, even when it’s served over ice. This iced cinnamon almond milk latte gives you those fall coffeehouse flavors at home, in a lighter and plant-based way. It’s creamy, refreshing, and full of warm cinnamon – just right for crisp mornings or an afternoon pick-me-up. Let’s make it together.
Ingredients:
- 1 cup brewed coffee or 1–2 shots espresso, cooled (French press works too, about 2 tbsp ground coffee)
- 1/2 cup unsweetened almond milk (or any plant milk you like)
- 1–2 tablespoons carob syrup or maple syrup (or honey if you don’t mind the recipe not being vegan)
- 1/2 teaspoon ground cinnamon (plus extra for garnish)
- 1/4 teaspoon vanilla extract
- Ice cubes
- Optional topping: coconut whipped cream (or regular whipped cream if dairy isn’t an issue)
How to make iced almond milk latte (step by step):
Brew the coffee
- Brew your coffee or espresso and let it cool. If using a French press, let the grounds bloom with a splash of hot water before filling – it gives a richer flavor.
- Cold brew concentrate works beautifully here too, especially if you want a smoother, less bitter base.
Mix the flavors
- In a glass, whisk the cinnamon and sweetener into the warm coffee first. This keeps the cinnamon from clumping and helps the sweetener blend properly (especially honey, which stiffens in cold liquids).
- Once mixed, let it cool slightly if needed.
Assemble the latte
- Fill a tall glass with fresh ice cubes. For a stronger drink that won’t dilute, try freezing leftover coffee into ice cubes.
- Pour the cinnamon coffee mixture over the ice. Add almond milk and vanilla, then stir well.
Top it off
- Add a dollop of coconut whipped cream if you like, then dust lightly with extra cinnamon.
- Want it to feel extra coffeehouse-style? Drizzle a little syrup on top before the cinnamon garnish.
Enjoy immediately
- Sip and adjust sweetness to your taste. Pair it with a biscotti, an almond cookie, or a slice of pumpkin bread for the full cozy vibe.
Make it your own
- For meal prep, shake everything (except the ice) in a mason jar and refrigerate. When you’re ready, just pour over fresh ice and enjoy.
- For extra froth, use a handheld milk frother with the almond milk before adding it to the glass.
This iced cinnamon almond milk latte is a simple way to bring coffeehouse flavor home while keeping it lighter and dairy free. Once you try it, you’ll see how easy it is to customize and enjoy again and again.
Iced Cinnamon Almond Milk Latte
There’s something about a spiced latte that instantly feels cozy, even when it’s served over ice. This iced cinnamon almond milk latte gives you those fall coffeehouse flavors at home, in a lighter and plant-based way. It’s creamy, refreshing, and full of warm cinnamon – just right for crisp mornings or an afternoon pick-me-up.
Servings: 1
Calories: 105kcal
Ingredients
- 1 cup brewed coffee or 1–2 shots espresso cooled (French press works too, about 2 tbsp ground coffee)
- 1/2 cup unsweetened almond milk or any plant milk you like
- 1–2 tablespoons carob syrup or maple syrup or honey if you don’t mind the recipe not being vegan
- 1/2 teaspoon ground cinnamon plus extra for garnish
- 1/4 teaspoon vanilla extract
- Ice cubes
- Optional topping: coconut whipped cream or regular whipped cream if dairy isn’t an issue
Instructions
Brew the coffee
- Brew your coffee or espresso and let it cool. If using a French press, let the grounds bloom with a splash of hot water before filling – it gives a richer flavor.
- Cold brew concentrate works beautifully here too, especially if you want a smoother, less bitter base.
Mix the flavors
- In a glass, whisk the cinnamon and sweetener into the warm coffee first. This keeps the cinnamon from clumping and helps the sweetener blend properly (especially honey, which stiffens in cold liquids).
- Once mixed, let it cool slightly if needed.
Assemble the latte
- Fill a tall glass with fresh ice cubes. For a stronger drink that won’t dilute, try freezing leftover coffee into ice cubes.
- Pour the cinnamon coffee mixture over the ice. Add almond milk and vanilla, then stir well.
Top it off
- Add a dollop of coconut whipped cream if you like, then dust lightly with extra cinnamon.
- Want it to feel extra coffeehouse-style? Drizzle a little syrup on top before the cinnamon garnish.
Enjoy immediately
- Sip and adjust sweetness to your taste. Pair it with a biscotti, an almond cookie, or a slice of pumpkin bread for the full cozy vibe.
Notes
- For meal prep, shake everything (except the ice) in a mason jar and refrigerate. When you’re ready, just pour over fresh ice and enjoy.
- For extra froth, use a handheld milk frother with the almond milk before adding it to the glass.
