Brown Sugar Oat Milk Espresso (Printer-friendly)

Iced espresso brightened with brown sugar syrup, shaken cold and topped with creamy oat milk.

# Ingredient List:

→ 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 Steps:

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.

# Expert Advice:

01 -
  • The lush, caramel notes of brown sugar syrup make even rushed mornings feel indulgent.
  • It delivers coffeehouse-level satisfaction with hardly any prep or clean-up needed.
02 -
  • If you skimp on shaking, you miss out on that signature creamy froth—really go for it.
  • I learned the hard way that adding oat milk before shaking waters down the foam, so always add it last.
03 -
  • Don’t skip the shaking step—it’s the secret to that satisfying foam and layered look.
  • Pour oat milk slowly against the inside of your glass to achieve those beautiful swirls every time.
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