Step 1: Craft the Brown Sugar Syrup
In a small saucepan, combine the packed brown sugar and water. Heat over medium heat, stirring frequently, until the sugar has completely dissolved. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes without stirring, allowing it to thicken slightly. Remove from heat and stir in the vanilla extract (and optional cinnamon stick or salt, if using). Let the syrup cool completely before using. This can be stored in a jar in the fridge for up to 2 weeks.

Step 2: Prepare the Vanilla Sweet Cream
In a medium bowl or a large liquid measuring cup, combine the heavy cream, whole milk, 2 tablespoons of the cooled brown sugar syrup, and the ½ teaspoon of vanilla extract. Using a milk frother, a small whisk, or simply sealing the mixture in a mason jar and shaking vigorously for 30-45 seconds, whip the mixture until it becomes frothy, slightly thickened, and pourable. It should not form stiff peaks like whipped cream; the goal is a thick, velvety foam.

Step 3: Sweeten the Coffee Base
Fill a tall glass to the brim with ice cubes. Pour the 1 cup of chilled coffee over the ice. Add 1-2 tablespoons of the brown sugar syrup (adjust to your taste) to the coffee and stir well to combine.

Step 4: The Art of the Float
This is the key to the beautiful layered effect. Hold a spoon upside down, just above the surface of the coffee. Slowly and gently pour the prepared vanilla sweet cream over the back of the spoon. This technique disperses the cream and allows it to float elegantly on top of the coffee, creating a distinct layer.

Step 5: The Final Garnish
For a professional touch, you can drizzle a tiny amount of the brown sugar syrup over the top of the cream layer or sprinkle a pinch of brown sugar on top.

Step 6: Enjoy Immediately
Serve immediately with a straw. Part of the experience is drinking through the cool, sweet cream layer into the robust coffee below, and then mixing it all together to create the perfect homogenized beverage