Creamy Iced Brown Sugar Oat Milk Shaken Espresso
A quick and easy iced espresso drink made creamy and sweet with oat milk and homemade brown sugar syrup, shaken to create a frothy, refreshing coffee treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots (about 2 fl oz) freshly brewed espresso or strong brewed coffee
- 2 tablespoons dark brown sugar (or to taste)
- ¾ cup (6 fl oz) unsweetened oat milk
- Ice cubes (about 1 cup)
- Optional: ½ teaspoon vanilla extract
- Optional: Pinch of cinnamon
- Optional: Maple syrup to replace brown sugar
Instructions
- Brew 2 shots (about 2 fl oz) of espresso using your preferred method and set aside to cool slightly (about 2 minutes).
- Make the brown sugar syrup by combining 2 tablespoons brown sugar with 2 tablespoons hot water; stir until dissolved.
- Fill a cocktail shaker or mason jar halfway with ice cubes (about 1 cup). Pour in the espresso and brown sugar syrup.
- Secure the lid tightly and shake vigorously for about 15 seconds until frothy and chilled.
- Strain the espresso mixture into a glass filled halfway with fresh ice.
- Slowly pour ¾ cup (6 fl oz) oat milk over the espresso mixture.
- Optionally, add a few drops of vanilla extract or sprinkle a pinch of cinnamon on top.
- Serve immediately and enjoy.
Notes
Shake vigorously for about 15 seconds to create frothy texture; dissolve brown sugar in hot water before mixing to avoid grittiness. Use fresh espresso for best flavor. Barista-style oat milk enhances creaminess. Brown sugar syrup can be made in advance and stored in fridge for up to a week.
Nutrition
- Serving Size: 1 glass (about 10 fl
- Calories: 120150
- Sugar: 1820
- Sodium: 5070
- Fat: 34
- Saturated Fat: 0.3
- Carbohydrates: 2225
- Fiber: 12
- Protein: 23
Keywords: iced espresso, oat milk latte, brown sugar syrup, shaken espresso, dairy-free coffee, vegan coffee, cold coffee drink