Cinnamon Latte Recipe: Classic, Honey & Dolce Variations

A cinnamon latte is simple to make at home and far more customizable than any coffee shop version. Unlike pumpkin spice or lavender lattes that depend on specialty syrups, cinnamon is one of the most versatile spices you have in your kitchen — and turning it into a latte syrup takes about 15 minutes.

This guide covers the classic cinnamon latte recipe, how to make cinnamon syrup from scratch, and four major variations: honey cinnamon, cinnamon dolce (the Starbucks-style version), maple cinnamon, and iced.

The Classic Cinnamon Latte Recipe

Yield: 1 serving (~10 oz) Prep time: 15 minutes (includes syrup) / 3 minutes (if syrup is pre-made)

Make the Cinnamon Syrup

You’ll use this across all variations, so it’s worth making a small batch.

Ingredients:

• 1 cup (240ml) water
• 1 cup (200g) granulated sugar
• 2–3 cinnamon sticks
• Optional: ½ tsp ground cinnamon for more intensity

Instructions:

1. Combine water, sugar, and cinnamon sticks in a small saucepan.
2. Heat over medium, stirring until sugar fully dissolves.
3. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. If using ground cinnamon, add it now and stir in.
5. Remove from heat and let cool for 20–30 minutes.
6. Strain through a fine-mesh strainer into a clean jar.
7. Store covered in the refrigerator for up to 2 weeks.

Makes approximately 1 cup of syrup — enough for about 16 lattes.

Make the Cinnamon Latte

Ingredients:

• 2 shots of espresso (or 3 oz strong brewed coffee)
• 6–8 oz whole milk (or oat milk)
• 1–1.5 oz (2–3 tbsp) cinnamon syrup
• Optional toppings: ground cinnamon, whipped cream, cinnamon stick

Instructions:

1. Pull two espresso shots into your cup.
2. Add cinnamon syrup and stir into the hot espresso until blended.
3. Steam milk to 140–150°F (60–65°C) with fine, silky microfoam.
4. Pour steamed milk over espresso, holding back foam with a spoon.
5. Spoon foam on top.
6. Dust with a pinch of ground cinnamon.

Tip: Stir the syrup into the espresso before adding milk — this ensures even flavor distribution throughout the drink.

Cinnamon Latte Variations

Honey Cinnamon Latte

This variation skips the cinnamon syrup in favor of raw honey, which adds floral sweetness with the natural flavor complexity that processed syrups lack. Honey + cinnamon is a classic pairing — warming, slightly earthy, and very satisfying.

Ingredients:

• 2 espresso shots
• 6–8 oz steamed milk
• 1–2 tsp raw honey (or honey syrup)
• ¼ tsp ground cinnamon
• Pinch of salt (optional — elevates both flavors)

Instructions:

1. Pull espresso shots into a mug.
2. Add honey while the espresso is still very hot — the heat helps the honey dissolve.
3. Add ground cinnamon and stir vigorously until honey is fully dissolved.
4. Steam milk and pour over the espresso mixture.
5. Top with a light dust of cinnamon.

For a stronger honey flavor: Use 1 tablespoon of honey instead of 1–2 teaspoons. The result is sweeter and more distinctly honey-forward.

Iced version: Use honey syrup (equal parts honey + hot water, cooled) instead of regular honey, since raw honey won’t dissolve in cold milk. Combine espresso, honey syrup, and cinnamon syrup over ice, then add cold milk.

Cinnamon Dolce Latte (Starbucks Copycat)

Starbucks’ Cinnamon Dolce Latte is made with their proprietary cinnamon dolce syrup, topped with whipped cream and a cinnamon-sugar topping. The “dolce” (Italian for sweet) distinguishes it from a standard cinnamon latte by being sweeter and more dessert-like.

Replicating it at home:

Ingredients:

• 2 espresso shots
• 6–8 oz steamed whole milk
• 1.5–2 oz cinnamon syrup (sweeter than usual — bump up the sugar)
• ½ tsp vanilla extract (or 1 pump vanilla syrup)
• Whipped cream for topping
• Cinnamon sugar topping: mix 1 tbsp sugar + ¼ tsp ground cinnamon

Instructions:

1. Pull espresso shots.
2. Stir in cinnamon syrup and vanilla extract.
3. Steam milk until very creamy and pour over espresso.
4. Top generously with whipped cream.
5. Sprinkle cinnamon sugar mixture over the whipped cream.

The Starbucks version uses: Their cinnamon dolce syrup is essentially a high-sugar cinnamon-vanilla blend. The closest homemade equivalent is cinnamon syrup + a splash of vanilla syrup. For the cinnamon sugar topping, a 3:1 ratio of sugar to cinnamon (3 tbsp sugar, 1 tbsp cinnamon) is closest to their version.

Ordering tip for Starbucks: The standard Cinnamon Dolce Latte comes with 4 pumps of syrup for a grande. It’s very sweet — ask for 2–3 pumps if you want the flavor without the sugar overload.

Maple Cinnamon Latte

Maple and cinnamon are a natural pairing — both warm, both slightly sweet, and both work with the bittersweet complexity of espresso. This variation is especially good with medium-dark roast espresso and is a coffee shop staple in fall and winter.

Ingredients:

• 2 espresso shots
• 6–8 oz steamed milk
• 1 oz pure maple syrup (not pancake syrup)
• ½ oz cinnamon syrup (or ¼ tsp ground cinnamon mixed with a little hot water)
• Optional: pinch of nutmeg

Instructions:

1. Add maple syrup and cinnamon syrup (or cinnamon paste) to your mug.
2. Pull espresso shots directly into the mug and stir.
3. Steam milk and pour over.
4. Add a dusting of nutmeg on top for extra warmth.

Note: Use pure maple syrup (Grade A or B) — pancake syrup is mostly corn syrup with artificial maple flavor and lacks the depth that makes this variation work.

Iced Cinnamon Latte

All of the above variations work iced. The key adjustment is using cinnamon syrup (rather than ground cinnamon) since the syrup dissolves in cold liquids.

Basic iced cinnamon latte:

1. Fill a tall glass with ice.
2. Add 1–1.5 oz cinnamon syrup.
3. Pull 2 espresso shots and let them cool for 1–2 minutes (or pour over ice directly for faster cooling).
4. Pour espresso into the glass.
5. Fill with cold milk of choice and stir.

For an iced honey cinnamon latte: Replace regular cinnamon syrup with honey syrup + a pinch of cinnamon. Since honey doesn’t dissolve in cold liquids, mix 1 tsp honey into ½ oz hot water first to make a quick honey syrup.

Milk Options Compared

For the warmth of a cinnamon latte, whole milk and oat milk are the standout choices. If you’re making the honey cinnamon variation, oat milk’s natural sweetness complements the honey especially well.

Tips for the Best Cinnamon Latte

Toast whole cinnamon sticks first. Before making your syrup, put cinnamon sticks in a dry pan over medium heat for 1–2 minutes until fragrant. This develops deeper, more complex cinnamon flavor in the final syrup.

Add a pinch of salt. A tiny pinch of sea salt in the espresso before adding milk rounds out sweetness and amplifies both the cinnamon and espresso flavors. This is a classic barista trick that works in any sweetened latte.

Use Ceylon cinnamon for a more delicate flavor. Most grocery store cinnamon is Cassia cinnamon, which is stronger and slightly spicier. Ceylon cinnamon (true cinnamon) has a lighter, more floral character that works beautifully in lattes. Either works — it’s a matter of preference.

Spice up the milk. Instead of just sweetening the espresso, try simmering a cinnamon stick in your milk for 2–3 minutes before steaming. This infuses cinnamon directly into the milk for a subtler, more integrated flavor.

Cinnamon Latte FAQ

The cinnamon latte is one of the easiest flavored lattes to make from scratch — your cinnamon syrup will last two weeks in the fridge and works across a dozen different drinks. Make a batch and you’ll have the base for honey cinnamon lattes, maple lattes, iced cinnamon lattes, and more all week long.