Start by brewing 2-3 shots of espresso using your espresso machine or your preferred espresso making method.

To a cup or mug, add 1 tablespoon Torani Brown Sugar Cinnamon Syrup and the brewed espresso shots. Give it a good stir to combine the flavors.

Add 8-10 ounces of milk to the cup, and add ice to fill the cup.

Top your Iced Cinnamon Dolce Latte with whipped cream and Cinnamon Dolce Sprinkles (see recipe below).

Start by brewing 2-3 shots of espresso using your espresso machine or your preferred espresso making method.

To a cup or mug, add 1 tablespoon Torani Brown Sugar Cinnamon Syrup and the brewed espresso shots. Give it a good stir to combine the flavors.

Steam 8-10 ounces of milk, and then pour the steamed milk over the espresso shots.

Top your Hot Cinnamon Dolce Latte with whipped cream and Cinnamon Dolce Sprinkles (see recipe below).

In a small bowl, mix together 1/4 teaspoon ground cinnamon, 1/4 teaspoon sugar, 1/8 teaspoon butter powder, and 1/8 teaspoon of salt.

Store any leftover Cinnamon Dolce Sprinkles in an airtight container for up to 3 weeks.

In a medium-sized pot or saucepan, add the water, granulated sugar, packed brown sugar, and cinnamon sticks and bring to a boil.

Once the mixtures comes to a boil, lower the heat and let simmer for 10 minutes. The syrup should start to thicken.

Remove the pot or saucepan from the heat, remove the cinnamon sticks, then add in the vanilla extract and salt, and stir to combine.

Pour the syrup through a strainer into a mason jar or container, making sure all the cinnamon stick bits are removed.

Let the syrup cool on the counter before adding a lid and placing in the fridge. You can store the syrup in an airtight container in the fridge for about 3-4 weeks.