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I really love Starbucks. I don’t want to because I know it’s terrible for me, but my gosh do they sling out delicious coffee. I only indulge once every couple of months, but recently my grande brown sugar oat milk latte left me wanting more. It was time to start recreating healthier versions of these at home that I could enjoy any time I wanted, and so this brown sugar almondmilk coffee was born.
Brown Sugar Syrup
Yes, I know sugar is the devil. But come on. It’s delicious. I believe in moderation and that “healthy” means occasionally indulging in something sinfully delicious that makes you happy. But, if you’re not in agreement or have health reasons to avoid it, I get it. Feel free to replace the sugar in this syrup with Swerve keto replacement or an appropriate alternative that suits your dietary needs.
The quality of the coffee you use will play a large part in how tasty your drink is. I’ve had my Nespresso machine for years and love it. I’m using their Bianco Forte pod in this, which is specially formulated to be complemented by milk. Try your favorite, keeping in mind that the brown sugar syrup will add quite a bit of deep, almost caramel-like flavor. I brew mine the night before and refrigerate it overnight for breakfast, or brew it in the morning and pop it in the refrigerator until I need an afternoon pick-me-up.
Dairy-Free Coffee Creamer
I use almondmilk Barista Blend from Califia Farms to make this because I like to whip it in my Aeroccino to add a bit of foam to my coffee. It’s a great replacement for whipped cream if you don’t want the extra calories, and I just enjoy the texture it adds when sipping.
Other dairy-free options you could try:
- Starbucks non-dairy creamer
- Elmhurst creamer
- So Delicious Coconutmilk Creamer
- Silk Soy Creamer
- Coffee Mate Oat Milk Creamer
Brown Sugar Almondmilk Iced Coffee
For the brown sugar syrup
- 3/4 cup light brown sugar
- 3/4 cup water
- half of a vanilla bean
For the brown sugar syrup
- Combine 3/4 cup light brown sugar and 3/4 cup water in a small saucepan.
- Heat it over medium-low, stirring frequently.
- Bring it to a low simmer and lower the heat. Continue to simmer for about 10 minutes. The mixture will reduce by about half and the sugar will dissolve.
- Slice half of a vanilla bean lengthwise, and scrape the beans into the syrup. Toss your bean pod in there, too.
- Set the pot off the heat and let it rest until the syrup is completely cooled. Remove the bean pod and store the syrup in the refrigerator in a covered airtight container. You'll want the syrup to be as chilled as possible before adding it to your coffee.
For the coffee
- Fill a large glass with ice. I’m using cubes that I made from coffee.
- Pour about 8oz cooled coffee over your cubes. I'm using Bianco Forte from @nespresso that I brew a few hours ahead of time and refrigerate.
- Pour in about 1/4 cup of your favorite coffee creamer. I'm using Barista Blend almondmilk from Califia Farms that I frothed up in my Nespresso aeroccino
- Add 1-2 tablespoons of your brown sugar syrup depending on how sweet you like it (I go with 2)
- Give it a sprinkle of cinnamon
- Top it with some whipped cream to make it extra dreamy. I use nondairy Reddiwhip or CocoWhip from So Delicious.
- Give it one last drizzle of the brown sugar syrup and a sprinkle of cinnamon.
- Stir and enjoy!
Did you make this brown sugar iced coffee?
Please let me know how it turned out for you! Leave a comment below and rate the recipe.