Strawberry Brown Sugar Latte Recipe

A delightful fusion of sweet-tart strawberries, caramel-like brown sugar, and rich coffee—perfect for spring and summer!

Ingredients

Strawberry Brown Sugar Syrup (makes about 1½ cups):

• 1 cup fresh or frozen strawberries (hulled and chopped)

• 1 cup brown sugar (packed)

• 1 cup water

• 1 tsp vanilla extract

• Pinch of salt

For One Latte:

• 2-3 tbsp strawberry brown sugar syrup

• 2 shots espresso or ½ cup strong brewed coffee

• 1 cup milk of choice

• Ice (for iced version)

• Optional: whipped cream, sliced strawberries for garnish

Strawberry Cream Foam (optional topping):

• ¼ cup heavy cream or whipping cream

• 1 tbsp milk

• 1 tbsp strawberry syrup

• ½ tbsp mashed strawberry (optional for texture)

Equipment

• Small saucepan

• Fine mesh strainer

• Milk frother, French press, or whisk

• Glass or mug

Step-by-Step Instructions

Part 1: Make the Strawberry Brown Sugar Syrup

1. In a saucepan, combine strawberries, brown sugar, and water.

2. Bring to a simmer over medium heat, stirring until sugar dissolves.

3. Reduce heat to low and cook for 10-12 minutes, mashing strawberries occasionally.

4. Remove from heat and stir in vanilla and salt.

5. Strain through a fine mesh strainer, pressing solids to extract all liquid.

6. Let cool completely before using. Store in refrigerator for up to 2 weeks.

Part 2: Prepare Your Latte

Iced Version (Recommended):

1. Sweeten: Add 2-3 tbsp strawberry syrup to your glass.

2. Coffee: Pour freshly brewed espresso or strong coffee over the syrup. Stir well.

3. Ice: Fill glass ¾ full with ice cubes.

4. Milk: Pour cold milk over the ice.

5. Top: Add strawberry cream foam (instructions below) or a dollop of whipped cream.

6. Garnish: Add a fresh strawberry slice on the rim.

Hot Version:

1. Sweeten: Add syrup to your mug.

2. Coffee: Pour hot espresso or coffee into mug and stir.

3. Milk: Heat and froth milk until creamy and pour over coffee.

4. Top: Finish with a light drizzle of syrup or strawberry foam.

Strawberry Cream Foam:

1. Combine cream, milk, and strawberry syrup in a chilled bowl or cup.

2. Froth vigorously until soft peaks form (about 30-60 seconds).

3. For extra strawberry flavor, add a tiny bit of mashed strawberry before frothing.

Tips for Success

• Strawberry Quality: Use ripe, sweet strawberries for best flavor. Frozen work well too.

• Syrup Consistency: Simmer until syrup coats the back of a spoon for optimal thickness.

• Layering: For visual appeal, pour milk slowly over the back of a spoon to create distinct layers in iced version.

• Sweetness Control: Start with 2 tbsp syrup and adjust to taste—strawberries vary in sweetness.

Variations

• Chocolate-Strawberry: Add 1 tbsp chocolate syrup to the drink.

• Creamier Version: Use half-and-half or cream instead of milk.

• Vegan Option: Use coconut cream for foam and plant-based milk.

• Spiced Twist: Add a cinnamon stick or cardamom pod to the syrup while simmering.

Serving Suggestions

• Perfect for brunch or afternoon pick-me-up

• Pair with shortbread cookies or a croissant

• Beautiful for entertaining—serve in clear glasses to show the layers

Preparation Time: 20 minutes (including syrup)
Active Time: 5 minutes per latte
Difficulty: Easy

Enjoy your homemade Strawberry Brown Sugar Latte—a café-worthy treat without the price tag!

Net Weight: 8.4 FL OZ / 240 G 
Country of Origin: Taiwan

Made from original leaves of Indian high-altitude black tea grown at elevations of 3000-5000 feet, cultivated without the use of pesticides. This tea is of FBOP grade, with a reddish-brown appearance and a rich, pleasant aroma. The tea leaves are crushed and finely ground, then extracted at low temperatures to capture the essence. Enjoy the exquisite taste of a freshly brewed black tea latte, with a rich and mellow flavor.

採用印度海拔3000-5000英尺高山紅茶原葉研磨而成，種植過程不灑農藥，

屬FBOP等級之紅茶，外觀呈紅褐色，香氣濃郁宜人將茶葉打碎後研磨細粉，

並以低溫萃取出精華，享受現泡紅茶拿鐵香醇濃郁的絕佳味道。

Combining the East and the West, tradition and modernity, you are invited to enjoy the rich tea universe and feel the joy of happiness.