Iced Cinnamon Honey Latte
This Iced Cinnamon Honey Latte is just what you want as an afternoon pick-me-up or to get yourself going in the morning. It starts with a homemade simple syrup made with Roark Acres Pure Raw Honey, plus cinnamon and Griffin’s vanilla. Make coffee ice cubes is a special touch that’s absolutely worth it.
Ingredients
1/2 C. Oklahoma’s Own Ozarka water
1/2 C. Roark Acres honey
3 cinnamon sticks
1/2 tsp. Griffin’s Vanilla
Coffee ice cubes (make by freezing some coffee in an ice cube tray)
3/4 C. cold-brewed (cold brewing instructions below recipe) Topeca coffee
1/2 cup Braum’s Milk
2 tsp. cinnamon honey simple syrup
To make the cinnamon honey simple syrup:
In a small saucepan, bring water, honey, and cinnamon sticks to a gentle simmer. Reduce heat to low and simmer for 10 minutes. Remove from heat, let cool 5 minutes, then finish by stirring in the vanilla.
To make the latte:
Add coffee ice cubes to a tall glass. Pour in cold-brewed coffee, milk, and syrup. Stir to combine. Taste and adjust milk and syrup to your liking.
To make cold brew coffee:
Combine 1-1/2 C. ground Topeca coffee beans with 3 C. water in a 1-quart glass jar. Stir until well combined. Cover with a lid and refrigerate for 12-24 hours. Pour the coffee mixture through a coffee filter into another glass jar. This concentrated cold brew keeps well in the refrigerator for a week and can be used for your favorite coffee drinks.