Iced Brown Sugar Oat Milk Shaken Espresso
This copycat cafe classic combines bold espresso shaken with cinnamon brown sugar syrup and topped with creamy oat milk. Shaking the espresso aerates it into a light frothy base that is deeply satisfying.
Shaken espresso with warm brown sugar and cinnamon topped with cold oat milk over ice.
Nutrition per serving
Ingredients
base
syrup
garnish
Instructions
Make the Brown Sugar Cinnamon Syrup
Combine brown sugar, water, ground cinnamon, and vanilla extract in a small saucepan over medium heat. Stir until the sugar fully dissolves, about 3 to 4 minutes. Remove from heat and let cool for 5 minutes.
Brew the Espresso
Brew 3 shots of espresso. Pour the hot espresso directly into a cocktail shaker or mason jar with a lid while it is still hot so it absorbs the flavors of the syrup when combined.
Shake the Espresso
Add the brown sugar cinnamon syrup and a generous handful of ice to the shaker with the espresso. Seal tightly and shake vigorously for 15 to 20 seconds until the outside of the shaker feels very cold and the mixture is frothy.
Build the Drink
Fill a tall glass with fresh ice. Strain the shaken espresso mixture over the ice in the glass. The espresso should look frothy and slightly aerated from the shaking process.
Top and Garnish
Pour the cold oat milk gently over the shaken espresso to fill the glass. Finish with a pinch of flaky sea salt and a dusting of ground cinnamon on top. Serve immediately without stirring for the best visual effect.
Substitutions
Common mistakes
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