Cinnamon Berry Latte

Name: Cinnamon Berry Latte
Prep time: PTM
Cook time: PTM
Total time: 1 h
Yield: 1 Serving
Ingredients: 1 cup Domino® or C&H® Granulated Sugar; 1 cup Water; 1 cup Fresh blueberries; ¼ teaspoon Lemon zest; 0.5 ounce Blueberry syrup; 0.25 ounce (1 pump) Tate + Lyle Vanilla Beverage Syrup; Pinch Ground cinnamon; 2 shots Freshly brewed espresso; 8 ounces Whole milk

Categories:

Our Cinnamon Berry Latte adds seasonal flair to your beverage menu with an inventive blend of fall flavors that range from spicy to fruity.

Servings

Blueberry Syrup – Yields 2 1/2 cups

1 cup Domino® or C&H® Granulated Sugar 1 cup Domino® or C&H® Granulated Sugar
1 cup Water 1 cup Water
1 cup Fresh blueberries 1 cup Fresh blueberries
¼ teaspoon Lemon zest ¼ teaspoon Lemon zest

Cinnamon Berry Latte

0.5 ounce Blueberry syrup 0.5 ounce Blueberry syrup
0.25 ounce (1 pump) Tate + Lyle Vanilla Beverage Syrup 0.25 ounce (1 pump) Tate + Lyle Vanilla Beverage Syrup
Pinch Ground cinnamon Pinch Ground cinnamon
2 shots Freshly brewed espresso 2 shots Freshly brewed espresso
8 ounces Whole milk 8 ounces Whole milk

Instructions

Blueberry syrup

Step 1

Place water, sugar, and lemon zest in a small saucepan over medium heat. Stir occasionally until all the sugar dissolves. Bring to a simmer. Add blueberries. Lower the heat and simmer for 5 minutes. Strain the mixture and cool completely. Syrup can be kept in the refrigerator up to 5 days.

Cinnamon Berry Latte

Step 1

Add blueberry syrup, vanilla syrup, and cinnamon to cup. Brew 2 shots of espresso and pour into cup.

Step 2

For iced latte: Add cold whole milk with ice.

For hot latte: Steam whole milk to 150°F and add to cup.

Step 3

Top with sprinkle of cinnamon.

Meet the Chef

Melissa Villanueva is the Owner and Founder of Brewpoint Coffee, which has three locations in Elmhurst, IL.

Chef's Tip

For organic drinks, substitute granulated sugar with Florida Crystals® Organic Raw Cane Sugar at a 1:1 ratio. Raw cane sugar also adds an extra layer of flavor to the blueberry syrup.