Iced Cardamom-Cinnamon Cold Brew Latte with Spiced Syrup
Iced Cardamom-Cinnamon Cold Brew Latte with Spiced Syrup
Think of your favorite cafe's spiced latte, only better. A brown sugar syrup is simmered with whole cardamom, cassia, cloves, and ginger, then swirled into cold brew and milk. Make a jar on Sunday and you'll have iced lattes ready all week.
What You'll Need
The syrup makes about 1¼ cups, enough for roughly 8 lattes. Whole spices keep it clear and glossy instead of cloudy.
The Spiced Syrup
- 1 cup water
- 1 cup packed brown sugar
- 3 Organic Cassia Cinnamon Sticks
- 8 Organic Green Cardamom Pods, lightly crushed
- 6 Organic Whole Cloves
- 4 Organic Dried Ginger Slices
- 6 Organic Black Peppercorns
- 1 pinch Fine Ground Himalayan Pink Salt
- 1 tsp vanilla extract
The Lattes
- 2 cups strong cold brew coffee, chilled
- 2 cups cold milk or oat milk
- Ice cubes
- Fresh grating of Organic Whole Nutmeg
- Pinch of Organic Cassia Cinnamon Powder
- Whipped cream (optional, for a dessert-style finish)
Step by Step
Crush the spices
Press the cardamom pods with the flat of a chef's knife until they split open. This lets the fragrant seeds inside release into the syrup. Set out the cinnamon sticks, cloves, ginger slices, and peppercorns.
Simmer the syrup
Combine the water, brown sugar, all the whole spices, and the salt in a small saucepan. Heat over medium until the sugar dissolves, then lower to a gentle simmer for 10 minutes. You'll smell cinnamon first, then cardamom and clove.
Steep and strain
Take the pan off the heat and stir in the vanilla. Cover and let steep for 20 minutes so the flavors deepen. Strain through a fine sieve into a clean jar and let it cool. It thickens slightly as it chills.
Build the glasses
Fill four tall glasses with ice. Spoon 2 tablespoons of syrup into each, then pour in ½ cup of cold brew. Stir briefly to blend the syrup into the coffee.
Add the milk
Pour ½ cup of cold milk over the ice in each glass. Pour slowly and the milk will drift through the coffee in ribbons, which looks lovely before you stir.
Finish and serve
Grate fresh nutmeg over the top and add a small pinch of cinnamon powder. Stir, taste, and add another spoonful of syrup if you like it sweeter. Serve right away with a straw and a cinnamon stick if you have extras.
Toast the cardamom pods, cloves, and peppercorns in a dry saucepan over medium heat for 60 seconds before adding the water. It adds a warmer, rounder aroma to the finished syrup.
The Spices Behind the Latte
Common Questions
How long does the spiced syrup keep?
Stored in a clean, sealed jar in the refrigerator, it keeps about two weeks. Leave the whole spices in the jar if you like a stronger flavor over time, or strain them out for a milder syrup.
Can I use ground spices instead of whole?
You can, but ground spices make the syrup cloudy and gritty, and they're harder to strain. Whole spices give a cleaner flavor and a clear amber color. If you only have ground, use about ¼ teaspoon each and strain through a coffee filter.
Can I serve this hot?
Yes. Warm the milk and stir in 2 tablespoons of syrup, then add hot brewed coffee or espresso. Skip the ice and finish with the same nutmeg and cinnamon.
What milk works best?
Whole milk gives the creamiest result. Oat milk is a favorite dairy-free choice because it's naturally a little sweet and blends smoothly with warm spices. Almond and coconut milk also work well.
What else can I use the syrup for?
Drizzle it over pancakes, French toast, or yogurt, stir it into iced tea, or brush it onto warm cake layers. It's also good in sparkling water with a squeeze of lemon.
