Starbucks Copycat Iced Brown Sugar Oatmilk Shaken Espresso Recipe

I finally recreated Starbucks Brown Sugar Oat Milk Espresso as a shaken iced espresso built from brown sugar, vanilla and a dusting of cinnamon, and I’m revealing the recipe.

I never thought a shaken coffee could taste like a cookie, but when I first tried this Starbucks Copycat Iced Brown Sugar Oatmilk Shaken Espresso I was hooked. The sharp pull of espresso meets creamy oat milk and somehow becomes an iced oatmeal cookie in a cup.

I kept calling it my Iced Brown Sugar Espresso experiment, and friends swore it tasted exactly like the Starbucks Brown Sugar Oat Milk Espresso they love. It’s simple, a little bold, and weirdly comforting.

If you like sweet coffee that’s not too fussy you might get addicted fast.

Ingredients

• Bold espresso gives caffeine and deep bitter notes, adds aromatic complexity to the drink.
• Molasses rich brown sugar sweetens adds caramel warmth and a touch of moisture.
• Creamy oat milk makes it smooth, adds subtle cereal sweetness and some fiber.
• Tiny splash brightens flavors, gives cozy baking notes and it’s faux sweetness boost.
• Warm cinnamon lends spice, complements brown sugar, little calories but strong flavor.
• Keeps drink cold, slightly dilutes espresso, makes it refreshing and easy sipping.
• Sprinkled sugar topping adds crunchy sweetness and that café look and feel.

Ingredient Quantities

• 3 shots espresso, freshly brewed (about 3 oz)
• 2 tbsp packed dark brown sugar
• 2 tbsp water
• 1/4 tsp pure vanilla extract
• 1/8 tsp ground cinnamon
• 1/2 cup oat milk, cold (120 ml)
• 1 cup ice
• 1 tsp brown sugar plus a pinch ground cinnamon for sprinkling on top, optional

How to Make this

1. Brew 3 shots of espresso (about 3 oz) and set aside to cool just for 20 to 30 seconds so it wont scald the ice.

2. Make the brown sugar syrup: combine 2 tbsp packed dark brown sugar and 2 tbsp water in a small pot over low heat, stirring until dissolved. (Quick hack: microwave in a small bowl 15 to 25 seconds and stir if you prefer.)

3. Stir 1/4 tsp vanilla extract and 1/8 tsp ground cinnamon into the warm syrup, then let the syrup cool a bit.

4. In a cocktail shaker or a mason jar with a tight lid put the brewed espresso and 2 tbsp of the brown sugar syrup.

5. Add about 1 cup ice to the shaker, seal and shake hard for 15 to 20 seconds until the outside of the shaker is cold and the espresso is frothy.

6. Fill a serving glass with 1/2 cup cold oat milk and a few extra ice cubes if needed.

7. Pour the shaken espresso mixture over the oat milk so it swirls and foams on top; dont stir if you want the layered look, stir if you want it all mixed.

8. For the classic finish sprinkle 1 tsp brown sugar plus a pinch of ground cinnamon on top, press lightly with a spoon so some of it melts into the foam.

9. Pop in a straw, sip and enjoy your iced brown sugar oatmilk shaken espresso, tastes kinda like an iced oatmeal cookie latte.

Equipment Needed

1. Espresso maker (espresso machine, moka pot, or Aeropress)
2. Small saucepan or microwave-safe bowl for the brown sugar syrup
3. Measuring spoons (1/8 tsp, 1/4 tsp, 1 tsp)
4. Cocktail shaker or mason jar with a tight-fitting lid
5. 1-cup measuring cup or liquid measuring cup for the oat milk and ice
6. Ice (tray and an ice scoop or just a spoon to move ice)
7. Tall serving glass
8. Long spoon (or bar spoon) to press the sugar into the foam and to stir if you want to mix, plus a straw if you like to sip

FAQ

Starbucks Copycat Iced Brown Sugar Oatmilk Shaken Espresso Recipe Substitutions and Variations

• Espresso (3 shots, about 3 oz): If you dont have an espresso machine use 3 oz strong brewed coffee or 3 oz cold brew concentrate. Instant espresso works too, dissolve 1-2 tsp in hot water, or use decaf shots if you want no caffeine.
• Dark brown sugar (2 tbsp): Swap 1-for-1 with light brown sugar or muscovado for more molasses flavor. For a liquid option use about 1 1/2 tbsp maple syrup or honey and cut the 2 tbsp water by ~1 tbsp so the syrup stays thick.
• Oat milk (1/2 cup, cold): Use almond, soy, or cashew milk for a lighter taste, or whole dairy milk for a creamier, richer drink. Barista-style non-dairy milks will give better texture and froth.
• Ground cinnamon (1/8 tsp) and vanilla extract (1/4 tsp): No cinnamon Try a tiny pinch of nutmeg or pumpkin pie spice for warm notes. No vanilla extract Use 1/2 tsp vanilla syrup or about 1/8 tsp vanilla bean paste instead.

Pro Tips

– Chill your glass and keep the oat milk ice cold, otherwise the layers collapse fast and it gets watery. Trust me, a cold glass makes it look and taste way better, and you wont need as much ice to keep it chill.

– Make the brown sugar syrup a little thicker than you think you need, it clings to the foam and gives pockets of sweetness. Heat it a bit longer or let it reduce, but dont burn it, and you can make extra and keep it in the fridge for a week.

– Shake like you mean it. A hard, 15 to 20 second shake gives better froth and mixes the syrup into the espresso without diluting too much. If you want even more foam try a small stainless steel frother or add one tablespoon cold water before shaking.

– For the finish, sprinkle the cinnamon-sugar then press it lightly with a spoon so it melts into the foam and sticks. If you want a fancier touch, quick-blowtorch the sugar top for a toasted crust, but be careful not to scorch the foam.