Iced Brown Sugar Oatmilk Shaken Espresso Recipe

I perfected an Iced Brown Sugar Shaken Espresso dupe that is slightly sweet, extra creamy with oat milk, completely vegan and saves you about five dollars.

I love that this Iced Brown Sugar Shaken Espresso feels like a splurge but isn’t. As someone who tests brown coffee ideas, I still get surprised how oat milk turns a simple drink extra creamy while espresso keeps that sharp, satisfying kick.

I kept thinking I’d heard every Brown Sugar Shaken Espresso Recipe trick, yet this version has a little je ne sais quoi that made me smile, like a clever shortcut you wish you invented. It’s slightly sweet, totally vegan, and honestly feels like a tiny win for your morning.

You’ll wanna sip it slow and see what I mean.

Ingredients

• Espresso: Strong coffee kick, brings bitter chocolate and fruity notes, gives the drink bold energy.
• Brown sugar simple syrup: Deep caramel and molasses sweetness dissolves easily balances espresso and adds body and smoothness.
• Oat milk: Creamy slightly sweet adds weight and mild oat fiber foams well for a silky mouthfeel.
• Cinnamon: Warm spice a pinch brightens sweetness gives cozy aroma and a hint of spice.
• Vanilla (optional): Tiny vanilla lift makes flavors rounder hides sharp edges and smells like bakery notes.
• Ice: Cools and slightly dilutes opens aromas but can mute boldness if overfilled too much.

Ingredient Quantities

• 3 shots espresso (about 90 ml)
• 3 tablespoons brown sugar simple syrup
• 3/4 cup oat milk chilled, preferably barista-style
• 1 cup ice
• 1/8 teaspoon ground cinnamon, plus extra for garnish
• Optional: 1/2 teaspoon vanilla extract or 1 pump vanilla syrup

How to Make this

1. Brew 3 shots of espresso (about 90 ml) and let them sit for 20 to 30 seconds so they stop sizzling hot.

2. In a small pitcher or cup stir together the hot espresso, 3 tablespoons brown sugar simple syrup, 1/8 teaspoon ground cinnamon and the optional 1/2 teaspoon vanilla extract (or 1 pump vanilla syrup) until combined.

3. Fill a cocktail shaker or a tight-lidded mason jar about halfway with 1 cup of ice (it’s ok if you need to split ice between shaker and glass).

4. Pour the espresso + syrup mix over the ice in the shaker, close it, and shake like you mean it for about 15 to 20 seconds until the mixture is chilled and foamy.

5. Meanwhile pour 3/4 cup chilled oat milk into a tall glass over a few fresh ice cubes (use barista-style oat milk if you want extra creaminess).

6. Strain or pour the shaken espresso directly over the oat milk and ice — pouring from high up creates a nice layered look, pouring close mixes it more, your call.

7. Sprinkle a tiny pinch of extra ground cinnamon on top for garnish and aroma.

8. Taste and adjust sweetness if needed by adding a splash more brown sugar syrup, give a quick stir and enjoy. If you dont have a shaker, use a mason jar with a tight lid and shake the same way.

Equipment Needed

1. espresso machine or stovetop moka pot to pull about 3 shots
2. coffee grinder if you buy whole beans (you can skip if using preground)
3. small heatproof pitcher or cup for mixing hot espresso and syrup
4. cocktail shaker or a tight lid mason jar for shaking the iced espresso
5. tall serving glass (12 oz ish) for the oat milk and final pour
6. measuring spoons + 1 tablespoon for syrup, cinnamon, vanilla etc
7. spoon or small whisk for stirring, tasting and breaking up foam
8. fine mesh strainer or just pour carefully for a cleaner layer
9. ice scoop or measuring cup and a few extra ice cubes handy

FAQ

Iced Brown Sugar Oatmilk Shaken Espresso Recipe Substitutions and Variations

• Espresso: swap for 90 ml very strong brewed coffee or 90 ml cold brew concentrate, or dissolve 2 tsp instant espresso in hot water if you dont have a machine; flavor will be a bit different but still bold.
• Brown sugar simple syrup: use equal parts maple syrup or demarara syrup, or stir 1 tbsp molasses into regular simple syrup for that caramel-y depth.
• Oat milk: sub with barista-style almond or soy milk for similar froth, or use whole milk for a richer, creamier drink if you drink dairy.
• Cinnamon: replace with a pinch of nutmeg or pumpkin pie spice for warm notes, or dust with cocoa powder for a chocolatey twist (use less so it doesnt get bitter).

Pro Tips

– Chill your metal shaker or glass in the freezer for a few minutes before you make it, it helps the drink get cold faster and keeps it from watering down so quick. Use big ice cubes too, they melt slower and keep the taste stronger.

– Make a thicker brown sugar syrup (try two parts brown sugar to one part water) and store it in the fridge so you can tweak sweetness fast. Add just a tiny pinch of salt to the syrup, it brings out the caramel notes without making it taste salty.

– If you want richer, more stable foam, froth the oat milk separately with a handheld frother or an electric whisk, then pour it in. Using barista-style oat milk makes a big difference, but even a quick froth will give you creamier mouthfeel.

– Freshly toast a little cinnamon in a dry pan for 30 seconds to boost aroma, or grate a tiny bit of whole cinnamon on top instead of powder for a nicer aroma. Taste before you finish, always add sweetener slowly, you can always add more but you cant take it out.