Iced Brown Sugar Superfood Latte (My Summer Coffee Fix)

Every June my coffee order flips a switch. Hot mug in the morning, sure — but by 2 p.m., when the Austin heat sets in, I want something cold, a little sweet, and not so sugary that I regret it an hour later. This is the one I make on repeat. It takes about five minutes, it's prettier than it has any right to be, and it's built on a scoop of Amazing Coffee instead of a coffee-shop run.

The trick to a good iced brown sugar latte isn't the coffee — it's the syrup. Brown sugar simmered with cinnamon and a little vanilla tastes like caramel without any of the fuss. Make it once, keep it in the fridge, and you're ten seconds from a great cup all week.

Brown sugar cinnamon syrup

Makes enough for about 6 drinks. Keeps in the fridge for two weeks.

• ⅓ cup water
• ¼ cup packed brown sugar
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• ½ tsp vanilla extract

Combine the water, brown sugar, and cinnamon in a small saucepan over medium heat. Bring to a gentle simmer and cook about 5 minutes, stirring, until it thickens slightly and the sugar fully dissolves. Off the heat, stir in the vanilla. Let it cool, then pour into a jar.

The latte

Per glass:

• 1 scoop Amazing Coffee
• 2–3 oz hot water (just enough to dissolve)
• 1½–2 Tbsp brown sugar syrup, to taste
• A pinch of cinnamon
• A tall glass of ice
• 4–6 oz oat milk (or whatever milk you love)

1. Stir the scoop of Amazing Coffee into the hot water until it's fully dissolved — this is your concentrate.
2. Add the brown sugar syrup and a pinch of cinnamon, and stir. If you have a jar with a lid, shake it with a little ice for 20 seconds — that's what gives coffee-shop lattes that frothy top.
3. Fill a tall glass with ice and pour the coffee over.
4. Top with oat milk, give it one slow stir, and watch the ribbons.

Because Amazing Coffee already brings cinnamon, cocoa, and a little maca to the party, you need less syrup than you'd think — start at 1½ tablespoons and go from there. And since it's built on a superfood blend rather than three pumps of flavored syrup, that afternoon cup doesn't leave you wired-but-tired the way a sugary one does.

A few ways I change it up

• Mocha version: add ½ tsp cocoa powder to the concentrate.
• Extra creamy: swap a splash of the oat milk for a spoonful of Amazing Creamer.
• Lower sugar: cut the syrup to 1 Tbsp and add a drop more vanilla — you still get the brown-sugar aroma with half the sweetness.

That's it. Five minutes, one jar of syrup, and the 2 p.m. slump doesn't stand a chance. If you want to see what's actually in the scoop, the full ingredient breakdown lives on the Amazing Coffee page.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.