Brown Sugar Oat Milk Shaken Espresso Recipe

A brown sugar shaken espresso is made by shaking hot espresso hard with brown sugar syrup, a pinch of cinnamon and ice until frothy, then pouring it into a glass and topping it with oat milk. The shaking chills the coffee fast and creates a light, foamy texture. At home it takes about 5 minutes and costs a fraction of the café version.

This recipe makes one 16 oz (475 ml) drink, similar in size to a café grande.

Ingredients

For the brown sugar syrup (makes about 8 servings)

• 100 g (½ cup packed) light or dark brown sugar
• 120 ml (½ cup) water
• 1 cinnamon stick, or ¼ teaspoon ground cinnamon
• Optional: ½ teaspoon vanilla extract

For one drink

• 3 shots of espresso (about 90 ml), or 2 for a milder drink
• 15–25 ml (1–1½ tablespoons) brown sugar syrup
• A pinch of ground cinnamon
• 1 cup of ice, plus more for the glass
• 120 ml (½ cup) oat milk, barista style for the creamiest result

How to make brown sugar syrup

1. Add the brown sugar, water and cinnamon stick to a small saucepan.
2. Heat over medium, stirring, until the sugar dissolves completely, about 2–3 minutes.
3. Simmer gently for 2 more minutes, then turn off the heat.
4. Stir in vanilla if using. Let it cool with the cinnamon stick in for extra flavor.
5. Strain into a clean jar and refrigerate for up to 2 weeks.

How to make a brown sugar shaken espresso

1. Pull the espresso. Brew 2–3 shots. For a standard double, use about 18 g of coffee for 36 g of espresso in 25–30 seconds. See our guide to espresso shot timing if your shots run fast or slow.
2. Fill a shaker. Add a cup of ice to a cocktail shaker or a large jar with a tight lid.
3. Add syrup and cinnamon. Pour in the brown sugar syrup and a pinch of cinnamon.
4. Add the hot espresso and shake. Close the lid and shake hard for 15–20 seconds, until the outside is frosty and the coffee is foamy.
5. Pour. Strain or pour everything, ice included, into a tall 16 oz glass.
6. Top with oat milk. Pour the oat milk slowly over the top so it cascades into the coffee.

Tips for the best result

• Shake hard. Vigorous shaking is what makes the foam. A half-hearted shake gives you flat iced coffee.
• Use fresh ice. Ice from the freezer that smells of other foods will flavor the drink.
• Taste the espresso first. If your shots are sour or bitter, the syrup will not hide it. Our guides to sour espresso and bitter espresso can help.
• Medium or blonde roasts give the closest flavor to the café version, which uses a light “blonde” espresso.
• Adjust sweetness. Start with 1 tablespoon of syrup and add more after tasting.

No espresso machine? Try these swaps

• Moka pot: brew a strong pot and use about 90 ml.
• AeroPress: use 18 g of finely ground coffee with about 90 g of water for a concentrated shot.
• Strong cold brew concentrate: use 90 ml straight from the fridge. Shake with less ice since it is already cold.
• Instant espresso: dissolve 2 teaspoons in 60 ml of hot water. Flavor is simpler but it works.

Our guide to coffee brewing methods compares these options.

Make it ahead

Brown sugar syrup keeps for up to 2 weeks in the fridge. You can also pull shots in the morning and chill them in a sealed jar for later the same day, then shake with ice and syrup when you want a drink. Freshly pulled espresso still tastes best.

Variations

• Dairy milk: use whole milk or 2% instead of oat milk.
• Toasted vanilla: add ½ teaspoon of vanilla to the syrup and a few drops of maple syrup.
• Chocolate: add 1 teaspoon of cocoa powder to the shaker.
• Less sugar: use a brown sugar alternative, or cut the syrup to 10 ml and add extra cinnamon.
• Decaf: use decaf espresso for an evening version.

For more iced and hot drink ideas, browse our espresso drink recipes.

FAQ

How much caffeine is in a brown sugar shaken espresso?

It depends on the number of shots. With 3 shots, expect roughly 190 mg, based on about 63 mg per shot. Use 2 shots for around 125 mg.

Why is it shaken?

Shaking chills the hot espresso quickly, dilutes it slightly and whips air into it, which gives a light, foamy texture you do not get by pouring espresso over ice.

Can I make it without a shaker?

Yes. Use any jar with a tight lid, such as a mason jar or a sports bottle. Wrap it in a towel because hot espresso makes the jar warm at first.

What oat milk works best?

Barista-style oat milks are creamier and blend better. Regular oat milk works but tastes thinner.

Can I make the syrup with white sugar?

You can, but you lose the caramel and molasses notes that define this drink. Brown sugar is what gives it its flavor.