Iced Brown Sugar Oat Espresso (Printable)

Creamy shaken espresso with brown sugar syrup, cinnamon and oat milk — a quick vegan, dairy-free café-style pick-me-up.

# What you need:

→ Espresso

01 - 2 shots (60 ml) freshly brewed espresso (or 1/3 cup strong coffee)

→ Brown Sugar Syrup

02 - 2 tablespoons brown sugar
03 - 2 tablespoons hot water
04 - 1/4 teaspoon ground cinnamon

→ To Serve

05 - 1 cup ice cubes
06 - 3/4 cup (180 ml) unsweetened oat milk
07 - Optional: extra brown sugar or cinnamon for garnish

# How to make it:

01 - In a small cup, combine brown sugar, hot water, and ground cinnamon. Stir until the sugar is fully dissolved to make the brown sugar syrup.
02 - Brew two shots of espresso (or use strong coffee as an alternative).
03 - Fill a cocktail shaker or a large jar with ice. Pour in the brown sugar syrup and freshly brewed espresso.
04 - Seal the shaker and shake vigorously for 20 seconds until well chilled and frothy.
05 - Pour the shaken mixture (including the ice) into a tall glass.
06 - Top with oat milk, pouring gently for a layered effect if desired. Stir to combine.
07 - Garnish with a pinch of cinnamon or a sprinkle of brown sugar, if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a cozy cafe drink but takes five minutes and your shaker is probably a jar.
  • The oat milk keeps it creamy without cow milk and the brown sugar syrup adds warm spice.
02 -
  • Use hot water that is not boiling to melt brown sugar so it dissolves smoothly.
  • Shaking with ice is the trick to that silky froth and cooling without watering it down too much.
03 -
  • Make the syrup in a batch and keep it in the fridge for up to a week.
  • For a creamier mouthfeel try a higher fat oat milk or a splash more than the recipe calls for.
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