Iced Latte with Homemade Cinnamon Syrup

For the cold brew:
Place ground coffee and water in a jar and leave at room temperature for 8 hours. Strain coffee using a fine sieve or a French press. Store in the fridge until you are ready to use.

For the cinnamon syrup:
Place all ingredients in a saucepan over a medium heat. Cook, stirring occasionally, until well combined, about 5 minutes. Remove from the heat, allow to cool and then store in an airtight jar in the fridge.

For the iced latte:
Pour cold brew into large glasses and stir in cinnamon syrup. Add crushed ice and then slowly pour in the dairy-free milk.