The Keurig way!
(My Starbucks copycat version of Iced Cinnamon Almond Milk Macchiato)
- Espresso K-cup (any KCup brand)
- Starbucks Cinnamon Dolce Syrup (purchase at most Starbucks kiosks)
- Almond, Cashew, or Coconut milk (any is fine, I personally use Cashew)
- Ghirardelli Caramel Sauce (optional)
- Cinnamon (optional)
Brew 4oz (Strong) Espresso KCup into espresso cup/mug – let it cool off about 10 minutes (I do a load of laundry, make kids breakfast, and then come back to it). Not going to lie, I really just get side-tracked and it ends up being a good while. It’s called multi-tasking, right?!
Grab your cold cup that your drink will be served in, drizzle caramel sauce on inside walls of cup
Add Cinnamon Dolce syrup to cup (I personally use about 5 pumps for a 20 oz. cup
Add ice (I go about halfway up the cup, naturally some may melt from the warm coffee) **(you may also use ‘coffee cubes’ to top off with)
Pour coffee over ice
Pour milk in (leave about 2 inches from top) add a few more ice cubes and top with cinnamon (optional)
Hope you enjoy my favorite (nearly every morning) iced latte!