Combine ¾ cup light brown sugar and ¾ 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 of cooled coffee over your cubes.
Pour in about ¼ cup of your favorite coffee creamer.
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 non-dairy whipped cream to make it extra dreamy.
Give it one last drizzle of the brown sugar syrup and a sprinkle of cinnamon.