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Cinnamon Vanilla Upside-Down Iced Coffee Recipe

Cinnamon Vanilla Upside-Down Iced Coffee

A layered iced coffee made with vanilla syrup, cinnamon, cold milk, ice, and strongly brewed chilled coffee. Stir it before drinking for a creamy, sweet, cinnamon-scented coffee treat.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Coffee Base
  • 8 fl oz (240 ml) Strongly brewed coffee, cooled
  • 2 shots (2 fl oz/60 ml) Espresso, optional instead of brewed coffee
Sweetener and Spice
  • 1 tbsp (15 ml) Vanilla syrup
  • 1/8 tsp Ground cinnamon
Milk and Ice
  • 1/2 cup (120 ml) Cold milk or half-and-half
  • 1 cup Ice, preferably large cubes
Garnish
  • As needed Whipped cream, optional
  • Small pinch Ground cinnamon, optional

Method
 

Step-by-Step
  1. Brew 8 fl oz of strong coffee and cool it completely. For a latte-style drink, prepare 2 espresso shots and combine them with 4–6 fl oz cold milk; do not pour hot coffee directly over a full glass of ice.
  2. Add the vanilla syrup and 1/8 teaspoon ground cinnamon to a tall glass. Stir well, or first mix the cinnamon with 1 teaspoon hot coffee or water if it does not dissolve easily.
  3. Pour the cold milk or half-and-half into the glass and gently mix it with the vanilla-cinnamon base.
  4. Fill the glass with 1 cup of ice, using large cubes when possible so the drink stays colder without becoming watery as quickly.
  5. Slowly pour the cooled coffee or espresso over the ice and milk. Pouring carefully creates the signature upside-down layers.
  6. Top with whipped cream and a small pinch of cinnamon if desired. Stir before drinking so the coffee, milk, syrup, and spice blend together.

Notes

Fresh coffee may need 20–30 minutes to chill, or it can be cooled over ice. Use 1–2 tablespoons vanilla syrup for different sweetness levels. For smoother cinnamon flavor, stir the ground cinnamon into hot coffee before cooling, or substitute 1/4 teaspoon cinnamon syrup or cinnamon-vanilla syrup. Oat milk, almond milk, soy milk, and cold brew concentrate are suitable alternatives.