Brown Sugar Dream Latte

Ingredients

• 2 tbsp Brown sugar (divided (some for the espresso base, some for the cold foam))
• 2 pumps Marshmallow syrup (approximately 1/2 oz)
• 3 shots Blonde espresso (using Nespresso double blonde and single blonde pods)
• 0.25 cup Heavy whipping cream (for the cold foam)
• 1 tbsp Brown sugar cinnamon syrup (used in the cold foam; author uses a swirl/sauce)
• 1 tbsp Marshmallow fluff (to line the cup)
• Caramel sauce (for drizzling the cup)
• Ice (extra ice for shaking and serving)
• 0.5 cup Oat milk (or preferred milk)
• Brown sugar cinnamon topping (for garnish)

Steps

1. 1

   In a cocktail shaker or glass, combine 2 tablespoons of brown sugar and 2 pumps of marshmallow syrup.

2. 2

   Brew a triple shot of blonde espresso (one double pod and one single pod) directly over the brown sugar and syrup mixture.

3. 3

   Prepare the cold foam by adding heavy whipping cream and brown sugar cinnamon syrup (or a swirl of brown sugar sauce) to a frother. Froth until thick and creamy.

4. 4

   Line the inside of your serving glass with marshmallow fluff using a spoon or spatula.

5. 5

   Drizzle the inside of the marshmallow-lined glass with caramel sauce.

6. 6

   Add ice to the espresso mixture and shake vigorously until the shaker is no longer warm to the touch.

7. 7

   Fill the prepared serving glass with extra ice.

8. 8

   Pour the shaken espresso over the ice.

9. 9

   Add oat milk to the glass, leaving enough room at the top for the cold foam.

10. 10

    Top the latte with the prepared brown sugar cold foam.

11. 11

    Garnish with a sprinkle of brown sugar cinnamon topping. Stir and serve immediately.

Notes

The author uses a Keurig Cafe frother for the cold foam. The marshmallow fluff lining is optional but adds a unique texture and sweetness that differentiates this from the standard Starbucks version.

Nutrition per serving

• drink
• coffee
• latte
• espresso
• breakfast
• vegetarian
• cold foam