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Cinnamon Dolce Latte Recipe (Starbucks Copycat)
TL;DR: A cinnamon dolce latte recipe starts with a homemade cinnamon brown sugar syrup, two shots of espresso, and steamed milk. It takes under 10 minutes, costs a fraction of the Starbucks price, and you control the sweetness. Here’s exactly how to make it.
What Is a Cinnamon Dolce Latte?
“Dolce” means sweet in Italian. This drink is a standard latte — espresso plus steamed milk — spiked with a cinnamon-infused simple syrup and finished with whipped cream and a cinnamon sugar topping. The flavor profile is warm, buttery cinnamon with the bitter backbone of espresso keeping it from becoming dessert.
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Starbucks uses a proprietary cinnamon dolce syrup and a cinnamon dolce topping (a cinnamon brown sugar sprinkle). Both are easy to replicate at home with pantry staples. The syrup keeps in the fridge for two weeks, so one batch covers a full month of morning lattes.
The Cinnamon Dolce Syrup
Combine equal parts water and white sugar with brown sugar and whole cinnamon sticks. Simmer — don’t boil — for 10 minutes, steep 20 more, then strain. The brown sugar adds the caramel-adjacent depth Starbucks leans into. Ratio: 1 cup white sugar, ¼ cup brown sugar, 1 cup water, 3 cinnamon sticks.
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Syrup Variations
You can sub all white sugar for a cleaner, brighter cinnamon note. Add a vanilla pod during steeping and you get a cinnamon vanilla syrup that works equally well in cold foam or iced lattes. Ground cinnamon produces a cloudier syrup — use sticks for clarity and shelf life.
| Version | Sugar | Result |
|---|---|---|
| Classic dolce | White + brown | Caramel-cinnamon, rich |
| Bright cinnamon | White only | Cleaner, spicier |
| Vanilla dolce | White + vanilla pod | Floral, café-style |
The Espresso Base
Pull two shots of medium roast espresso — roughly 36–38g out from 18g in, targeting a 25–30 second extraction. Medium roast lets the cinnamon syrup read clearly; a dark roast risks muddying the spice with harsh bitterness. If you don’t have an espresso machine, a strong moka pot or AeroPress concentrate works.
Photo: 🇻🇳🇻🇳 Việt Anh Nguyễn 🇻🇳🇻🇳 via Pexels
For the AeroPress route: 20g coffee, 60g water at 88°C, inverted method, press at 60 seconds. Yields a concentrate close enough to pull espresso. Grind finer than you would for a full cup.
No specific module for this cluster.
Steaming the Milk
Whole milk produces the richest microfoam and most convincing Starbucks replica. Steam to 60–65°C — above 70°C and the lactose sweetness burns off. For the cinnamon dolce latte recipe specifically, you want silky microfoam, not stiff barista-competition foam, so the milk integrates with the syrup rather than sitting on top.
Milk Alternatives
Oat milk is the best non-dairy option here — its natural sweetness complements the cinnamon. Almond milk can work but steams thinner and the nutty flavor competes with the spice. Barista-grade oat milk (higher fat content) is the difference between a flat, watery texture and something close to whole milk.
| Milk | Texture | Flavor Match |
|---|---|---|
| Whole milk | Best microfoam | Neutral, lets cinnamon lead |
| Oat milk (barista) | Good microfoam | Slight sweetness, great pairing |
| Almond milk | Thin foam | Nutty, mild clash |
| Soy milk | Decent foam | Neutral, consistent |
Photo: azra melek via Pexels
Full Recipe: Cinnamon Dolce Latte
Yield: 1 drink (12 oz / 355ml — Starbucks “Tall” equivalent)
Time: 8 minutes (syrup already made)
Ingredients
- 2 shots espresso (36–40ml)
- 240ml whole milk (or oat milk)
- 2–3 tbsp cinnamon dolce syrup (adjust to taste)
- Whipped cream
- Cinnamon dolce topping: 1 tsp white sugar + ¼ tsp ground cinnamon, mixed
Method
- Pull two espresso shots into a 12oz cup.
- Add 2 tbsp cinnamon dolce syrup directly to the hot espresso. Stir.
- Steam milk to 62°C, incorporating fine microfoam throughout.
- Pour milk over espresso using a free-pour or spoon to hold back foam, then lay foam on top.
- Add whipped cream.
- Dust with cinnamon sugar topping.
Iced version: Shots over ice, cold milk, syrup stirred in, no steaming required. Use 3 tbsp syrup — ice dilution dulls sweetness.
→ See also:
- Espresso Drinks: The Complete Guide to Every Type
- What Is a Cortado? (And How It Differs From a Macchiato)
- Cortado vs Flat White vs Macchiato: Full Comparison
FAQ
What’s in a Starbucks cinnamon dolce latte? Starbucks uses espresso, 2% steamed milk, their proprietary cinnamon dolce syrup (sugar, water, natural flavor, cinnamon), whipped cream, and a cinnamon brown sugar topping. The syrup is not sold separately in most markets, which is why homemade versions became so popular.
How many pumps of cinnamon dolce syrup does Starbucks use? Starbucks uses 3 pumps for a Tall, 4 for a Grande, and 5 for a Venti. Each pump is approximately 1 tablespoon. At home, start with 2 tablespoons and adjust — homemade syrup tends to be more intensely flavored than commercial versions.
Can I make a cinnamon dolce latte without an espresso machine? Yes. A moka pot (3-cup) or AeroPress on a concentrated brew setting produces a close enough base. The key is using finely ground coffee and a dark-ish brew ratio — around 1:3 coffee to water — so the espresso flavor holds up under the milk.
How long does cinnamon dolce syrup keep? Refrigerated in a clean glass jar, it keeps for 2 weeks. If you used vanilla, eat it within 10 days. Discard if you see cloudiness that wasn’t there at straining, or any off smell. Adding a small splash of vodka extends the shelf life by another week without affecting flavor.
Is a cinnamon dolce latte the same as a cinnamon latte? Not quite. “Cinnamon latte” usually means ground cinnamon stirred into milk or espresso — grainy texture, harsh spice. “Cinnamon dolce” uses a filtered syrup, which distributes evenly and adds a brown sugar sweetness the plain version lacks. The dolce version is smoother and more balanced.
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