Iced Brown Butter Latte

Prep Time 10 mins
Cook Time 5 mins
Rest Time 5 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 2
Best Season: Summer
Description

This iced brown butter latte is a rich, nutty twist on your classic iced coffee. Made with perfectly browned butter, smooth espresso, and creamy milk poured over ice, this café-style drink delivers deep caramelized flavor with a refreshing finish. Perfect for warm mornings or afternoon pick-me-ups, this homemade iced latte is easy, budget-friendly, and incredibly satisfying.

Ingredients
    For the Brown Butter Syrup
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 2 tbsp water
  • 0.25 tsp vanilla extract (optional)
  • Pinch of salt
    • For the Latte
  • 2 shots espresso (about 60 ml strong brewed coffee)
  • 1.5 cups whole milk (or any milk of choice)
  • 1 to 1.5 cups ice cubes
  • 1 tbsp brown butter syrup (per glass, adjust to taste)
Instructions
    Brown the Butter
  1. 1
    Place a small saucepan over medium heat and add the unsalted butter. Allow it to melt completely. Keep stirring gently as the butter begins to foam. After a few minutes, the milk solids will start turning golden brown and release a nutty aroma. Watch carefully to prevent burning. Once the butter becomes deep golden with brown specks at the bottom, remove from heat immediately.
    2. Make the Brown Butter Syrup
  2. 2
    While the butter is still warm, add brown sugar and water to the saucepan. Stir well until the sugar dissolves completely and forms a smooth syrup. Add vanilla extract and a small pinch of salt. Let the syrup cool slightly for 5 minutes so it thickens but remains pourable.
    3. Prepare the Espresso
  3. 3
    Brew two shots of espresso using an espresso machine or prepare strong coffee using a moka pot or French press. The coffee should be strong and concentrated to balance the sweetness of the syrup. Allow it to cool slightly if desired.
    4. Assemble the Iced Latte
  4. 4
    Fill two tall glasses with ice cubes. Add 1 tablespoon of brown butter syrup into each glass. Pour one shot of espresso over the syrup and ice. Slowly add chilled milk on top. Stir gently to combine all layers.
    5. Final Touch
  5. 5
    Optionally, drizzle a tiny bit of extra brown butter syrup on top or sprinkle a small pinch of sea salt for enhanced flavor. Serve immediately with a straw or long spoon.
Note
  • Milk Options: You can use oat milk, almond milk, or soy milk for a dairy-free version.
  • Stronger Flavor: For a deeper nutty taste, brown the butter slightly darker but do not let it burn.
  • Make Ahead: The brown butter syrup can be stored in an airtight container in the refrigerator for up to 5 days. Reheat slightly before using if it thickens too much.
  • Sweeter Latte: Add extra syrup according to your preference.
  • Hot Version: Skip the ice and use steamed milk for a cozy brown butter latte.
Keywords: easy, café-style, refreshing, summer drink, homemade
Read it online: https://petitepanini.com/recipe/iced-brown-butter-latte/