Brown Sugar Oat Shaken Espresso (Printer-Friendly)

Shaken espresso sweetened with brown sugar syrup and topped with creamy oat milk for a refreshing iced coffee.

# What You'll Need:

→ Espresso

01 - 2 shots (about 60 ml) espresso, hot and freshly brewed

→ Brown Sugar Syrup

02 - 2 tablespoons light or dark brown sugar
03 - 1 tablespoon hot water
04 - 1/4 teaspoon ground cinnamon (optional)

→ Assembly

05 - 1/2 cup (120 ml) oat milk, chilled
06 - Ice cubes

# How To Make It:

01 - In a small bowl or glass, combine brown sugar, hot water, and cinnamon (if using). Stir until the sugar fully dissolves.
02 - Brew 2 shots of espresso.
03 - In a cocktail shaker or a mason jar with a lid, add the freshly brewed espresso and brown sugar syrup. Fill the shaker halfway with ice.
04 - Secure the lid and shake vigorously for about 20 seconds, until well chilled and slightly frothy.
05 - Fill a serving glass with ice. Strain the shaken espresso mixture over the ice.
06 - Pour chilled oat milk over the espresso, allowing it to swirl and combine. Stir gently if desired.
07 - Serve immediately.

# Expert Suggestions:

01 -
  • You get that luxuriously creamy, spiced coffeehouse experience in just five minutes, wearing your pajamas if you want.
  • It became my go-to because it’s totally dairy-free, endlessly customizable, and always wakes me up with a smile.
02 -
  • I once skipped dissolving the brown sugar and ended up with gritty sips at the bottom—don’t rush that step.
  • Switching to extra-chilled oat milk made every batch taste even silkier and more like dessert.
03 -
  • Letting your shaker frost over is the sign it’s cold enough—if it’s barely chilly, shake longer.
  • A splash of vanilla or almond extract in the syrup makes the drink taste bakery-fancy without extra effort.
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