1 cup coffee (cooled to room temperature)

1 cup milk (whole, skim, or non-dairy alternative)

2 tablespoons brown sugar

2 tablespoons water

1 teaspoon vanilla extract (optional)

Ice cubes

Optional: whipped cream for topping

Optional: chocolate or caramel syrup for drizzling

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Soda 1 cup of coffee using your preferred method. Let it cool to room temperature or refrigerate for 15–20 minutes.
In a small saucepan, combine 2 tablespoons brown sugar with 2 tablespoons water. Heat over medium heat until the sugar dissolves, about 2–3 minutes. Remove from heat and let cool. Stir in vanilla extract if desired.
Fill a tall glass halfway with ice cubes.
Pour the cooled coffee over the ice.
Add 1 cup of milk and stir gently to combine.
Drizzle the brown sugar syrup into the glass and stir again.
Optional: Top with whipped cream and drizzle with chocolate or caramel syrup.
Serve immediately with a straw or long spoon.

Store leftover brown sugar syrup in an airtight container in the refrigerator for up to 1 week.

Prepare coffee ahead of time and chill to save prep time.

For a vegan option, use almond, oat, or soy milk.

Best enjoyed fresh—avoid storing the fully prepared latte.

Customize with cinnamon, nutmeg, or chocolate syrup for variations.