Ingredients:

  • 0.5 cup packed dark brown sugar
  • 0.5 cup filtered water
  • 1 tsp vanilla bean paste or extract
  • 1 pinch sea salt
  • 2 shots espresso
  • 1 cup whole milk
  • 1 dash ground cinnamon

Instructions:

  1. Combine the 0.5 cup dark brown sugar, 0.5 cup water, and pinch of sea salt in a small saucepan.
  2. Heat over medium heat until the mixture begins to sizzle softly around the edges.
  3. Whisk constantly for 3 minutes until the sugar crystals fully dissolve and the liquid looks glossy. Note: Don't let it reach a hard boil or it will turn into candy.
  4. Remove from heat and stir in the 1 tsp vanilla bean paste.
  5. Cool slightly; the syrup will thicken significantly as it reaches room temperature.
  6. Pull 2 shots of espresso directly into a glass or small pitcher.
  7. Add 2 tablespoons of your prepared brown sugar syrup to the hot coffee and stir. Wait until the syrup fully integrates into the coffee oil.
  8. Steam or froth 1 cup of whole milk until it reaches 150°F and looks like wet paint.
  9. Pour the milk slowly over the coffee base, holding back the foam with a spoon until the end.
  10. Top with a dash of ground cinnamon and watch the spice sit on the foam without sinking.