Churros in Dulce de Leche Iced Coffee Recipe

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Churros in Dulce de Leche Iced Coffee Recipe

This churros in dulce de leche iced coffee recipe layers sweetened condensed milk, homemade vanilla cinnamon syrup, and caramel over crushed ice with Churro Coffee on top — rich, sweet, and fully nostalgic of those crispy fairground treats. Optional vanilla ice cream on top makes it completely unreasonable in the best way.

A Warm Summer Night in a Glass.

• The vanilla cinnamon syrup takes 10 minutes and keeps all week — you're really only making it once
• Churro Coffee already has the cinnamon-sugar notes built in, so the drink tastes intentional rather than constructed
• Sweetened condensed milk at the bottom means every sip gets richer as you go
• The vanilla ice cream scoop on top is technically optional and practically mandatory

The Java Momma Twist: Churro Coffee is doing the heavy lifting here — the cinnamon-sugar notes baked into the roast echo the caramel and vanilla cinnamon syrup so the whole drink tastes like a single cohesive thing rather than coffee with dessert toppings. Brew it strong and cold. This drink is rich enough that weak coffee disappears into it entirely.

What You'll Need

For the Vanilla Cinnamon Syrup (make this first — keeps 2 weeks in the fridge):

• 1 cup water
• 1 cup granulated sugar
• 2 cinnamon sticks
• 1 tsp vanilla extract

To Build the Drink:

• 8 oz strong brewed Churro Coffee, cooled
• 4 oz milk of choice
• 1 Tbsp sweetened condensed milk
• 1–2 Tbsp vanilla cinnamon syrup (from above)
• Crushed ice
• Vanilla ice cream, optional (but do it)
• Whipped cream, optional
• Caramel syrup, for decorating the glass (optional)

How To Make It

Step 1 — Make the Vanilla Cinnamon Syrup

1. Combine and simmer. Add water, sugar, and cinnamon sticks to a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves — about 3 minutes.
2. Steep and finish. Reduce heat to low and simmer for 5 minutes to let the cinnamon fully infuse. Remove from heat and stir in vanilla extract.
3. Cool and strain. Let the syrup cool completely, then strain out the cinnamon sticks. Transfer to a jar and refrigerate for up to 2 weeks.

Step 2 — Build the Drink

1. Layer the base. Fill a tall glass with crushed ice. Add the sweetened condensed milk, vanilla cinnamon syrup, and caramel syrup directly over the ice.
2. Add the milk. Pour in your milk of choice and give it a gentle stir to start loosening the condensed milk from the bottom.
3. Pour the coffee. Pour the cooled brewed Churro Coffee over the top slowly — it'll create satisfying swirls through the milk and syrup layers.
4. Stir and taste. Give it a good stir to combine everything. Taste and adjust — more caramel if you want it richer, more coffee if it's too sweet.
5. Top and finish. Add a scoop of vanilla ice cream on top if using. Finish with whipped cream and a caramel drizzle. Serve immediately with a wide straw.

Swaps & Permission Slips

• Dairy-free? Coconut condensed milk works in place of sweetened condensed milk and adds a subtle tropical note that pairs nicely with the cinnamon. Oat milk or coconut milk work well for the milk portion. Dairy-free ice cream on top if you're going all the way.
• No caramel syrup? A drizzle of honey or agave plus a tiny pinch of flaky salt gets you close. The condensed milk already provides sweetness so the caramel is more about depth than sugar — something with a slight bitterness works better than a pure sweet substitute.
• Want it stronger? Brew the Churro Coffee at double strength or use cold brew concentrate. The drink is sweet and rich enough to handle a much bolder coffee base.
• Skip the ice cream? Completely fine — the drink stands on its own. The ice cream turns it from a coffee drink into a full dessert, which is either exactly what you need or exactly what you don't, depending on the day.
• Make it a float? Pour everything into a glass without ice first, then float a generous scoop of vanilla ice cream on top and let it slowly melt down into the drink. Different vibe, same flavors, considerably more dramatic.

Frequently Asked Questions

What is dulce de leche coffee?

Dulce de leche is a thick, caramel-like sauce made from slowly heated sweetened milk — rich, sweet, and slightly toffee-flavored. A dulce de leche coffee drink uses that flavor profile as the base, typically with sweetened condensed milk, caramel syrup, and vanilla combined with strong coffee over ice. This churro version adds a vanilla cinnamon syrup and Churro Coffee to bring the fried pastry element into the drink.

How do you make vanilla cinnamon syrup for coffee?

Combine 1 cup water, 1 cup granulated sugar, and 2 cinnamon sticks in a small saucepan. Bring to a gentle simmer over medium heat and stir until sugar fully dissolves — about 3 minutes. Simmer on low for 5 more minutes to infuse the cinnamon. Remove from heat, stir in 1 tsp vanilla extract, cool completely, and strain out the cinnamon sticks. Keeps in the fridge for up to 2 weeks. Use 1–2 Tbsp per drink.

What coffee works best in a dulce de leche iced coffee?

A coffee with warm cinnamon-sugar or caramel notes works best — it should feel like part of the drink rather than a separate element. Java Momma's Churro Coffee is ideal because the cinnamon-sugar character is built into the roast and echoes the caramel and vanilla cinnamon syrup throughout. Whatever you use, brew it strong — the condensed milk and caramel are assertive and weak coffee disappears into them.

Can I use cold brew instead of brewed coffee?

Yes — cold brew concentrate works particularly well here because it's already cold and brewed at a higher ratio. Use 4 oz of cold brew concentrate topped up with 4 oz of water, or use 8 oz of full-strength cold brew for a slightly less intense version. The slow steep of cold brew also produces a naturally sweeter, less acidic coffee that complements the dulce de leche flavors well.

Can I make this drink without the vanilla ice cream?

Yes — the drink works completely on its own without the ice cream. The condensed milk, caramel syrup, and vanilla cinnamon syrup already make it rich and indulgent. The ice cream takes it from a coffee drink into a full dessert experience. Both versions are good — it depends entirely on what you need from the moment.