Starbucks Brown Sugar Shortbread Latte
A cozy, homemade version of the popular Starbucks Brown Sugar Shortbread Latte, combining the rich flavors of brown sugar and shortbread with creamy milk and espresso for a perfect winter treat.
Equipment
- Espresso machine or coffee maker
- Small saucepan
- Milk frother or whisk
- Large mug
- Spoon for stirring
Ingredients
- 1-2 shots of espresso or strong brewed coffee
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup milk dairy or plant-based
- Whipped cream optional
- Ground cinnamon or nutmeg optional
- Crushed shortbread cookies optional
- Caramel syrup or brown sugar crystals optional
Instructions
- Brew your espresso or strong coffee and set aside.
- In a small saucepan, melt 1/2 cup of brown sugar and 2 tablespoons of butter over medium heat. Stir constantly until the sugar dissolves and the mixture thickens (about 3-5 minutes).
- Add 1 teaspoon of vanilla extract to the syrup and remove from heat.
- Steam 1 cup of milk until it reaches 150°F (65°C). If using a frother, froth the milk until creamy. Alternatively, whisk or use a hand blender to create foam.
- In a large mug, combine the brewed espresso and 2 tablespoons of the brown sugar shortbread syrup. Stir to combine.
- Slowly pour the steamed milk into the espresso mixture, stirring to blend smoothly.
- Top with whipped cream and your choice of optional toppings like cinnamon, nutmeg, crushed shortbread cookies, or caramel syrup.
Notes
Store leftover syrup in the refrigerator for up to two weeks.- Adjust the sweetness by adding more or less syrup.
- For a vegan version, substitute plant-based milk and skip the whipped cream, or use a dairy-free alternative.