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Iced Brown Sugar Oat Milk Shaken Espresso Recipe
Ben Carraoli

Iced Brown Sugar Oat Milk Shaken Espresso Recipe

I recently tried making the Iced Brown Sugar Oat Milk Shaken Espresso at home, and wow—it’s a game-changer! I love coffee, and this recipe lets me enjoy a frothy, sweet iced coffee without spending a fortune at a café.
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Total Time 15 minutes
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup 200 g brown sugar
  • 1 cup 240 ml water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 2 shots 60 ml espresso
  • ¼ –½ cup oat milk
  • Ice cubes

Method
 

  1. Combine brown sugar, water, cinnamon, and sea salt in a saucepan. Bring it to a boil and simmer for 10 minutes. Once cooled, store in a sealed jar in the fridge for up to 4 weeks.
  2. Prepare 2 shots of espresso or a strong coffee equivalent. Freshly brewed espresso makes the coffee richer and more aromatic.
  3. Pour the espresso and a portion of syrup over ice in a shaker or mason jar. Shake vigorously until frothy and well-chilled.
  4. Fill a glass with fresh ice, strain the shaken coffee mixture over it, and top with oat milk. Stir gently and enjoy your creamy, frothy iced coffee.

Notes

  • I always shake the espresso with ice; it makes it smoother and more refreshing
  • I froth the oat milk lightly—it gives a café-style froth without a machine
  • Adjust the syrup to taste; I usually use 2 tablespoons for the perfect sweetness
  • Crushed ice works best for a chilled, café-like experience