A Coffee Shop Sign in Washington, DC
While walking through Washington, DC, I passed Compass Coffee and saw a sign advertising an Apple Cider Donut Latte. I didn’t even have to taste it to know I wanted one. The combination of apple cider, warm spices, brown sugar, creamy milk, and coffee sounded like fall in a cup.
Rather than buying a flavored latte made with a prepared coffee-shop syrup, I decided to return to the galley and create my own. I wanted to capture that apple cider doughnut flavor using real apple cider and ordinary ingredients that I could control.
The finished latte was even better than I imagined, but the real star of this recipe is the homemade apple cider brown sugar syrup.
The Secret Is the Apple Cider Brown Sugar Syrup
Pouring apple cider directly into coffee and milk would dilute the coffee, and the acidity of the cider could cause the milk to separate. Reducing the cider with brown sugar solves both problems.
As the mixture simmers, some of the water evaporates and the apple flavor becomes more concentrated. The brown sugar brings a deep, caramel-like sweetness that helps create the flavor of a freshly made apple cider doughnut rather than an ordinary cup of spiced cider.
Cinnamon, nutmeg, allspice, and vanilla complete that bakery-style flavor. A small pinch of salt balances the sweetness and makes the apple and warm spices taste more pronounced.
Made with Real Apple Cider
Many bottled coffee syrups rely on flavorings, preservatives, colors, thickeners, or other ingredients that I do not need in my coffee. I would rather begin with real apple cider and make a syrup with ingredients I recognize.
Look for fresh apple cider in the refrigerated produce or juice section during the fall. It is usually cloudy and has a deeper, more complex apple flavor than clear apple juice. Check the label and choose one with a simple ingredient list.
The syrup takes only about 15 minutes to make, and one small batch is enough for several lattes.
How Far Should the Syrup Reduce?
The syrup should reduce to approximately ¾ cup. It will not look as thick as pancake syrup while it is hot, and it should still pour easily from a spoon.
Avoid boiling it aggressively or cooking it until it becomes very thick. The syrup will continue to thicken as it cools, and reducing it too far could make it difficult to mix into the coffee.
For the most accurate result, pour the finished syrup into a heat-safe measuring cup. If you have more than ¾ cup, return it to the saucepan and simmer it a little longer. If it has reduced too far, stir in a small amount of apple cider while the syrup is still warm.
Make It Hot or Iced
For a hot Apple Cider Donut Latte, stir the syrup into hot espresso or strongly brewed coffee before adding warm, frothed milk. Mixing the syrup with the coffee first ensures that it dissolves completely and distributes the apple and spice flavors throughout the drink.
For an iced latte, mix the syrup with the coffee and allow it to cool briefly before pouring it over ice and cold milk. Frothing a little cold milk for the top is optional, but it gives the drink the layered coffee-shop appearance shown on the sign that inspired this recipe.
A light dusting of cinnamon sugar adds one last touch of apple cider doughnut flavor.
More Ways to Use the Syrup
Although I created this syrup for the Apple Cider Donut Latte, it does not have to remain in the coffee cup. Stir it into regular hot coffee, cold brew, or hot chocolate. It can also be drizzled over pancakes, waffles, French toast, oatmeal, or vanilla ice cream.
You could even add a spoonful to homemade whipped cream or brush it over a warm apple cake. Anywhere brown sugar, apples, and warm spices belong, this syrup will probably be right at home.
Apple Cider Donut Latte
Ingredients
Apple Cider Brown Sugar Syrup
- 1 cup apple cider
- 1/2 cup packed brown sugar
- 1 small cinnamon stick
- 1/4 tsp ground nutmeg
- Pinch of ground allspice
- Pinch of kosher salt
- 1 tsp vanilla extract
For One Latte
- 2 tbsp apple cider brown sugar syrup
- 2 shots espresso or ½ cup strongly brewed coffee
- 3/4 cup whole milk
Instructions
- Combine the apple cider, brown sugar, cinnamon stick, nutmeg, allspice, and salt in a small saucepan. Place the saucepan over medium heat and stir until the brown sugar has completely dissolved.Bring the mixture to a gentle simmer, then reduce the heat as needed to prevent it from boiling rapidly. Simmer uncovered for 10–15 minutes, stirring occasionally, until the cider has reduced to approximately ¾ cup. The syrup should taste concentrated and lightly coat a spoon but remain thin enough to pour. It will thicken slightly as it cools.Remove the saucepan from the heat and discard the cinnamon stick. Stir in the vanilla extract, then allow the syrup to cool slightly before making the latte.For a hot latte, add 2 tablespoons of the apple cider brown sugar syrup to a mug. Pour in the hot espresso or strongly brewed coffee and stir until combined.Heat the milk in a small saucepan over medium-low heat until it is steaming and small bubbles begin forming around the edge. Do not allow the milk to boil. Froth the warm milk with a handheld frother until foamy. If you do not have a frother, whisk the milk vigorously in the saucepan to create a light layer of foam.Slowly pour the warm milk into the sweetened coffee, holding back the foam with a spoon. Spoon the remaining foam over the top and finish with cinnamon sugar, if desired.For an iced latte, add 2 tablespoons of syrup to the espresso or strongly brewed coffee and stir until combined. Allow the coffee to cool for a few minutes so it does not immediately melt the ice.Fill a tall glass with ice and pour in the cold milk. Add the sweetened coffee and stir to combine. If desired, use a handheld frother to froth a small amount of cold milk, spoon it over the latte, and finish with cinnamon sugar.