I’m proud of myself. In 2014, I’ve really cut down on my Starbucks habit. I drop by maybe once per week, which is a huge improvement over my previously daily habit. Okay, maybe twice per week. Okay, okay – occasionally three times.
But still! I’m doing better.
It gets easier in the spring, when iced coffee season kicks into high gear. Starbucks iced coffee is okay in a pinch, but it really doesn’t hold a candle to the iced coffee I can make at home. Getting my daily caffeine buzz is much tastier (and way less expensive) when I use the cold-brew method and make my own DIY flavored coffee syrup. I’ve made vanilla, maple vanilla, pumpkin spice, and even orange spice. But today, I take yet another cue from Starbucks: Cinnamon Dolce.
Cinnamon Dolce Iced Coffee: My new keep-me-away-from-Starbucks weapon of choice.
Starbucks cinnamon dolce flavor is a combination of brown sugar, cinnamon, and even a bit of butter. Even though butter in coffee is a thing, I thought I’d leave the butter element out. I don’t miss it. This syrup is rich, sweet, and a bit spicy, and it’s the perfect complement to a bit, tall creamy glass of iced coffee.
When assembling this syrup, I decided to add a bit of pure maple syrup to the mix. It seemed as though it would go with the overall flavors (it does), and I liked the idea of cutting down a tad on the brown sugar as a result.
Like most DIY flavored coffee syrups, this one comes together super easily. Bring all the ingredients to a simmer, then remove from the heat and just let it sit for a few minutes, so that the cinnamon infuses the syrup with its comforting awesomeness.
I’m not huge on super-sweet iced coffee, and so I love how this syrup adds just a subtle sweetness without moving into cloying territory. Of course, the beauty of coffee syrup is that you can add as much (or as little) as you want, until your coffee is just right for you.
Yeah, I’ve cut down on Starbucks, but I think I’ve found my new daily habit: this.
CInnamon Dolce Iced Coffee
For the cinnaman dolce coffee syrup:
- 1/2 cup light brown sugar
- 1/3 cup pure maple syrup
- 1/2 cup water
- 1 5- inch cinnamon stick
For the iced coffee:
- Ice or coffee ice cubes
- 1 cup cold-brewed iced coffee concentrate
- 2 tablespoons cinnamon dolce syrup (recipe below)
For the cinnamon dolce coffee syrup:
- Add all ingredients to a small saucepan and set over medium heat. Cook, stirring occasionally, until heated through and the sugar has dissolved, about 5 minutes. Remove from heat and let sit for 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
For the iced coffee:
- Fill a tall glass with ice cubes. Add coffee concentrate, 2 tablespoons of cinnamon dolce syrup (add less or more depending on your preference), and half and half to desired point of creaminess. Drop in a straw and serve.