Breakfast/Brunch, Dairy-Free, Drinks, Gluten-Free, Lightened Up, Low Sugar, Vegan, Vegetarian

Simply Cinnamon Macchiato (Dairy-Free)


Happy FriYAY!! Guys, I loved the Copycat Starbucks Iced Coconut Milk Macchiato version so much I decided to make a cinnamon version. The timing was a bit ironic since Starbucks literally released the exact same version. I can honestly say I haven’t tried the Starbucks version, but mine is still pretty damn good. I brewed Starbucks cinnamon dolce coffee and used an almond milk base since that’s what I usually have in my fridge. Almond milk has a “thinner” consistency than coconut milk, so the macchiato just has a different depth, but all the flavors. I dusted the layers with cinnamon sugar from my trusty cinnamon sugar bear. Excuse me while I go sip on my Cinnamon Dolce Almond Milk Macchiato.

Ingredients (serves 1).

  • 1/2 c strong brewed cinnamon dolce coffee, chilled (or 1-2 shots of espresso)
  • 1/3 c unsweetened, almond milk
  • 1 T unsweetened almond creamer (I used Califia Farms)
  • 1/2 t agave to sweeten (optional — or sweetener of choice)
  • Ice
  • Cinnamon sugar
    • 1/2 c sugar
    • 2 T cinnamon


  1. If you haven’t already, brew your cup of cinnamon coffee or espresso and place in freezer to chill. I brewed my cup the night before and popped it in the fridge.
  2. In a tall glass, fill 3/4 with ice.
  3. Add almond milk, cream and sweetener (optional — sugar dissolves much better in hot liquids, so you can always add this immediately to the coffee and then chill the coffee). Dust this layer with cinnamon sugar. Stir well.
  4. Layer the coffee over the almond milk.
  5. Pop in a straw an enjoy!

Adapted from my Copycat Starbucks Iced Coconut Milk Macchiato.


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