Description
A creamy, fizzy, and caramel-like iced espresso drink made by shaking hot espresso with brown sugar syrup and ice, then topped with oat milk for a café-quality treat at home.
Ingredients
Scale
- 2 shots espresso (about 2 ounces / 60ml)
- 2 tablespoons brown sugar syrup
- 1 cup ice (large cubes preferred)
- 1 cup oat milk (Barista Edition recommended)
- 1 teaspoon extra brown sugar (optional, for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Make brown sugar syrup by combining equal parts brown sugar and water in a saucepan, heating until dissolved, and cooling slightly.
- Brew two shots of hot espresso (around 180-200°F) and pour into a cocktail shaker.
- Add 2 tablespoons of brown sugar syrup to the hot espresso and stir to dissolve.
- Add 1 cup of ice to the shaker.
- Seal the shaker tightly and shake vigorously for 15-20 seconds until the mixture is chilled and frothy.
- Fill a highball glass or large mug with fresh ice.
- Strain the shaken espresso mixture over the ice in the glass, allowing the foam to rise to the top.
- Slowly pour the cold oat milk over the back of a spoon or directly into the center to create a layered effect.
- Garnish with extra brown sugar or cinnamon if desired, and serve immediately.
Notes
Use hot espresso for shaking to create foam and dissolve sugar instantly. Shake vigorously for 15-20 seconds. Use barista-style oat milk for better frothing and creaminess. Brown sugar syrup can be stored in the fridge for up to two weeks. Do not reheat this drink as it is served cold.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 drink (approx. 12
- Calories: 120
- Sugar: 14
- Fat: 4
- Carbohydrates: 18
- Protein: 3
Keywords: brown sugar shaken espresso, oat milk coffee, iced espresso, copycat starbucks drink, homemade coffee syrup, vegan coffee, dairy-free drink