I am totally obsessed with this latte right now…
You know when a recipe becomes the thing you crave the second you wake up? Yeah. That’s this Brambleberry Crisp Latte. It’s fruity, creamy, slightly tart, a little toasty, and completely giving Jeni’s Brambleberry Crisp Ice Cream but make it coffee. Like, I’ve had it every single morning this week and I have zero plans to stop.
The blackberry syrup is juicy and sweet, the cold foam is dreamy, and that crisp oat topping? Chef’s kiss. It’s basically dessert for breakfast—but in latte form. If you’re a fan of berry-forward lattes or even just love an elevated iced coffee moment, this one is going to rock your world.
Ingredients:
Blackberries: The star of the show! Fresh or frozen both work beautifully. They add that deep, jammy berry flavor that gives this drink its signature twist.
Sugar & Water: This combo creates the simple syrup base. You can scale the sugar depending on how sweet you want your final drink.
Espresso: Bold, strong, and perfectly balances out the fruity syrup. You can sub in strong cold brew if needed!
Milk: Use whatever milk you love—whole milk makes it super creamy, but oat, almond, or cashew milk also pair great with berry.
Cold Foam: Totally optional but so worth it. The blueberry syrup makes it fruity and luxe.
Crisp Topping: Think of it as a granola moment—but warm and buttery with hints of maple and cinnamon. It’s the “crisp” in Brambleberry Crisp!
Why You’ll Love This Latte
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Tastes like a scoop of Jeni’s Brambleberry Crisp—but in a coffee!
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Uses real fruit, so the flavor is bold and fresh.
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Totally customizable—make it sweeter, creamier, or dairy-free.
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Cold foam and oat topping = café-level vibes at home.
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It’s just so pretty and feels like a treat.
What is Brambleberry Crisp?
If you’ve ever had the absolute pleasure of tasting Jeni’s Brambleberry Crisp ice cream, then you already know the magic. But if not—let me introduce you to the flavor that changed my life (dramatic, but true).
Brambleberry Crisp is a dreamy combo of sweet-tart berries (typically blackberries and blackcurrants) swirled into vanilla ice cream with golden oat streusel layered throughout. It’s fruity, creamy, and toasty all in one bite—and every spoonful is a mix of jammy richness and buttery crunch.
This latte is my take on that iconic flavor. You get the juicy blackberry syrup, a creamy cold foam, and that cinnamon-maple oat topping that mimics the crisp crumble. It’s basically the drinkable version of everyone’s favorite summer scoop—and I am so here for it.
Equipment Needed for my Brambleberry Crisp Latte:
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Espresso machine or Nespresso – for the coffee base
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Saucepan – to make your syrup
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Fine mesh strainer – for a smooth syrup
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Milk frother or blender – for dreamy cold foam
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Tall glass – presentation matters!
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Spoon & jar – to store your syrup
Substitutions & Modifications
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No espresso machine? Sub ⅓ cup strong cold brew concentrate.
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Dairy-free? Use oat milk and skip the heavy cream in the foam (you can froth coconut cream instead).
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No time for crisp topping? Just sprinkle granola on top or skip it altogether.
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Want to prep ahead? Make the syrup and crisp topping in advance for lightning-fast morning assembly.
Brambleberry Crisp Iced Latte (Inspired by Jeni’s!)
Ingredients
- 1 cup fresh or frozen blackberries
- ½ – 1 cup granulated sugar depending on sweetness preference
- 1 cup water
- 2 shots espresso
- 6 oz milk choice dairy or non-dairy
- Handful of ice
- 3 tbsp heavy cream
- 2 tbsp whole milk
- 1 tbsp blueberry syrup or sub blackberry syrup
- ⅛ cup rolled oats
- 1 tbsp unsalted butter
- 1 tbsp maple syrup
- ¼ tsp cinnamon Or sub a handful of your favorite granola
Instructions
1. Make the Blackberry Syrup
- In a small saucepan, combine blackberries, sugar, and water. Bring to a gentle simmer over medium heat for 5 minutes.Mash the berries gently with the back of a spoon or muddler. Simmer 5 more minutes.Strain through a fine mesh sieve into a jar, pressing out all the syrup. Cool before using. (Store leftovers in the fridge for up to 1 week.)
2. Make the Crisp Topping (if using)
- In a small pan, melt the butter. Add oats, maple syrup, and cinnamon. Stir and toast for 2–3 minutes until golden and fragrant. Let cool.
3. Optional Cold Foam
- Froth together heavy cream, whole milk, and syrup using a handheld frother, blender, or by shaking in a jar. Froth until soft peaks form.
4. Assemble the Latte
- Add 2 tbsp of blackberry syrup to a glass. Fill with ice.Pour in your milk of choice. Add 2 shots of espresso.Top with cold foam and a spoonful of crisp oat topping (or granola).Give it a good stir or enjoy as a layered drink!
Video
Tips & Tricks
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If you love your lattes on the sweeter side, use the full cup of sugar in your syrup.
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Frozen berries actually work great and give a deep, rich flavor.
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Want to make it hot? Just skip the ice and steam your milk.
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Try mixing in other berries like raspberry or blueberry for fun twists.
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The crisp topping can be made in batches and stored in a jar for easy add-ons all week.
Storage Instructions
Storage & Reheating
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Blackberry Syrup: Store in the fridge for up to 1 week in a sealed jar.
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Crisp Topping: Let cool fully and store in an airtight jar for up to 1 week at room temp.
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Cold Foam: Best made fresh, but you can prep the cream mixture in advance and froth just before serving.
More of my recipes
Do you LOVE Making Coffee at Home?! Check Out MORE of my Favs:Honey Peach Latte with Homemade Syrup – Easy Iced or Hot Summer Latte Recipe Iced Tiramisu Latte with Mascarpone Cold Foam (Easy & Creamy Recipe) Teddy Graham Latte (Hot or Iced!) – A Cozy Hug in a CupConclusion
This is summer in a cup. A fruity, creamy, coffee-kissed latte that hits the exact sweet spot between refreshing and indulgent. It’s easy enough to whip up on a busy morning, but fancy enough to make you feel like a barista-genius at home.
You need to try this Brambleberry Crisp Latte. Trust me.
💌 Craving more?
If you try this latte, let me know over on Instagram @munchiesbymallory! I love seeing your recreations. Don’t forget to check out more of my coffee and breakfast recipes on the blog, and hit that subscribe button for my monthly sweet treats newsletter.
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