Brown Sugar Oat Milk Espresso (Print Version)

Iced shaken espresso sweetened with brown sugar syrup, finished with chilled oat milk for a creamy, dairy-free pick-me-up.

# 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

# How to Make It:

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.

# Additional Tips::

01 -
  • You can sweeten and spice your espresso just the way you crave it—no drive-through necessary.
  • There’s nothing like sharing it over sunny brunches or breezy afternoons when everyone’s craving something cool and pick-me-up.
02 -
  • If you skip dissolving the sugar fully, you’ll end up with a gritty surprise at the bottom—stir longer than you think you need.
  • Shaking until you hear the ice slamming around is what brings out the creamy froth and chills the drink just right.
03 -
  • Use espresso still hot from the machine—shaking it cools it down quickly for maximum flavor and froth.
  • A small pinch of salt in the syrup can make the brown sugar taste even deeper and richer.
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