Nothing says comfort food like a frosted sticky bun at your favorite diner. 🥮☕ This latte brings all that nutty, caramel, and cinnamon goodness straight to your mug. Whether you keep it simple with homemade nutty cinnamon syrup or go all out with a frosting-and-pecan rim, it’s bakery indulgence you can sip at home.
Recipe Overview
Ingredients
For the Coffee Drink
- 8 oz brewed Rainforest Crunch or Sweet Buttered Pecan Coffee
- 4 oz frothed milk of choice
- 1–2 Tbsp Nutty Cinnamon Simple Syrup (see below)
- ¼ cup crushed nuts
- ¼ cup vanilla frosting (optional, for rim)
- 2 Tbsp caramel sauce (optional, for rim + drizzle)
Nutty Cinnamon Syrup
- ½ cup water
- ½ cup brown sugar (or allulose/monk fruit blend for keto)
- ¼ cup assorted nuts, roughly chopped
- 1 tsp ground cinnamon
Method
Make the Nutty Cinnamon Syrup
- In a small saucepan, combine water, sugar, nuts, and cinnamon. Bring to a boil, stirring until sugar dissolves.
- Reduce heat, simmer gently, then strain out nuts (save for topping waffles!).
- Cool syrup, transfer to jar, and refrigerate up to 1 week.
Assemble the Latte
- Optional rim: Mix caramel with frosting. Dip rim of glass, then roll in crushed nuts.
- Pour 1–2 Tbsp Nutty Cinnamon Syrup into the bottom of the glass.
- Add 8 oz brewed coffee and stir.
- Froth milk to desired consistency and pour over coffee mixture.
- Finish with caramel drizzle if desired. Sip & enjoy!
Keto / Low-Sugar Notes
- Syrup: Make with allulose or monk fruit instead of brown sugar.
- Rim: Skip frosting/caramel rim for lower sugar (or use sugar-free caramel).
- Milk: Use unsweetened almond milk + splash of cream for keto macros.
