A cinnamon dolce latte is all about the cinnamon, so this version infuses a real cinnamon stick into the milk rather than relying on the powder alone. Make the sachet strong with a little hot water, warm the milk with a cinnamon stick to draw out the spice, froth it and pour it over.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cinnamon Dolce Latte recipe. Canonical: https://teas.co.uk/recipes/Coffee/cinnamon-dolce-latte/
Cream, a dusting of cinnamon and a little caramel finish it. Makes one mug.
You'll need
- 1 Starbucks Cinnamon Dolce Latte sachet (24g)
- 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 150ml whole milk
- 1 cinnamon stick (about 4cm), for the milk infusion
- 1 generous swirl of squirty cream
- 1 teaspoon of ground cinnamon, for the heavy dust
- 1 teaspoon of caramel sauce, for the drizzle
- 1 warmed 350ml mug
- 1 small saucepan
- 1 small balloon whisk
- 1 small handheld milk frother
Method
- Warm a mug with hot water and tip it out.
- Empty the sachet into the mug, add 100ml of hot water at around 90C and whisk into a strong base.
- Warm the milk in a small pan with a cinnamon stick until it just steams, so the spice infuses, then lift the stick out.
- Froth the milk into a thick foam and pour it over the coffee base.
- Top with cream, a good dusting of cinnamon and a drizzle of caramel.
- Give the cinnamon stick a few minutes in the warming milk; gentle heat draws far more flavour out than the powder alone.
Want the background, not just the brew?
Brewed with: Starbucks Cinnamon Dolce Latte, 5 Sachets 117.5g
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