Brown Sugar Oat Milk Espresso (Printable Version)

Rich shaken espresso sweetened with brown sugar syrup, swirled with chilled oat milk for a creamy dairy-free 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

# Method:

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 Tips:

01 -
  • You get that cozy coffeehouse vibe without ever leaving your kitchen slippers
  • It feels just fancy enough for a treat, but is quick enough for a hectic morning
02 -
  • If you don’t dissolve the brown sugar fully, you’ll get gritty sips at the bottom—trust me, I learned the sticky way
  • Shaking with enough ice makes the espresso extra frothy and cold, which transforms the whole drink
03 -
  • Making the syrup in advance lets you whip up this treat in under a minute on busy days
  • A quick swirl of the shaker right before serving revives that signature froth if it sits too long
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