Brown Sugar Pop-Tart Latte: The Sweetest Way to Start Your Day

Let’s be real—Pop-Tarts were basically the peak of childhood breakfast. And while we’ve technically moved on from grabbing a toasted Brown Sugar Cinnamon Pop-Tart on the way to school, we’re bringing back those flavors in the most grown-up but still fun way—a Brown Sugar Pop-Tart Latte over ice.

This latte is sweet, creamy, and a little nostalgic, but with an upgrade. It’s got:
✔ Maple syrup for that rich, caramelized sweetness
✔ Brown sugar to make it extra cozy
✔ Cinnamon for that signature Pop-Tart spice
✔ Espresso + milk because caffeine is a must

And the best part? It’s super easy to make at home—no barista skills required.

Why You’ll Love This Latte

1. It’s giving “effortlessly cool morning energy” – A little sweet, a little spiced, and perfect for sipping while you get ready for the day.
2. Better than your usual coffee shop order – Skip the line, save some $$, and make something that tastes even better.
3. No fancy equipment needed – Just strong coffee, milk, and a few pantry staples.

Brown Sugar Pop-Tart Latte

The Brown Sugar Pop-Tart Latte is a nostalgic, iced coffee drink with rich maple syrup, brown sugar, and cinnamon—just like your favorite childhood treat, but all grown up. 

Print Recipe

Prep Time:5 minutes mins

Total Time:5 minutes mins

Ingredients

Latte:

• 2 shots espresso or ½ cup strong brewed coffee
• 1 teaspoon maple syrup
• 1 tablespoon brown sugar
• ½ teaspoon cinnamon
• Ice
• Milk

Maple Cold Foam:

• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla
• 1/2 teaspoon maple syrup

Instructions

• In a glass add the brown sugar, syrup, and cinnamon. Then pour over the coffee or espresso—stir it well to dissolve everything.
• In a separate bowl, whip the heavy cream, vanilla and maple syrup together until light and frothy.
• Fill a glass with ice, pour in the coffee, and add your preferred milk.
• Finish with a generous spoonful of the whipped maple cold foam and a sprinkle of cinnamon for the perfect sweet touch.

Servings: 1