In a saucepan over medium-high heat, add together the brown sugar, water, and vanilla (whisking them to combine) and bring to a boil, about 1-2 minutes or until the sugar dissolves. Let cool.
MAKE THE LATTE:
To serve, fill ice into a 12 or 16-ounce glass and pour in the milk followed by the cold brew, and vanilla syrup, stirring them together until the mixture becomes a light color. Top with coconut whipped cream, and festive sprinkles, if desired.
Sip and enjoy!
Notes
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
HOMEMADE COCONUT WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the chilled full-fat coconut milk (1 ½ or so cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 tablespoon vanilla extract and a pinch of sea salt.*