Creamy Iced Brown Sugar Oat Milk Shaken Espresso
A quick and easy dairy-free iced espresso drink with creamy oat milk and sweet brown sugar syrup, shaken to frothy perfection for a refreshing pick-me-up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots espresso (about 2 oz / 60 ml), freshly brewed
- 2 tablespoons brown sugar syrup (30 ml)
- ½ cup oat milk (120 ml), barista-style recommended
- Ice cubes
- Optional: ¼ teaspoon vanilla extract (1 ml)
- Optional: Pinch of cinnamon for garnish
Instructions
- Brew 2 shots (about 2 oz / 60 ml) of espresso and let cool slightly for 1-2 minutes.
- Prepare brown sugar syrup by dissolving 2 tablespoons (30 g) of dark brown sugar in 2 tablespoons (30 ml) of hot water; stir until dissolved and cool.
- Add warm espresso, 2 tablespoons brown sugar syrup, and a few ice cubes to a shaker or jar. Add vanilla extract if using.
- Seal and shake vigorously for 15-20 seconds to chill and create frothy texture.
- Fill a serving glass with about 1 cup (240 ml) of fresh ice cubes.
- Strain the shaken espresso mixture into the glass, filling about three-quarters full.
- Slowly pour ½ cup (120 ml) chilled oat milk over the espresso.
- Optionally sprinkle a pinch of cinnamon on top.
- Serve immediately and stir gently if desired.
Notes
Use fresh hot espresso for best frothy texture. Shake vigorously for at least 15 seconds. Barista-style oat milk gives creamier results. Adjust sweetness by varying brown sugar syrup. Use fresh clear ice for best flavor. Brown sugar syrup can be made ahead and stored in fridge up to 2 weeks.
Nutrition
- Serving Size: 1 glass (about 10 oz
- Calories: 135
- Sugar: 19
- Sodium: 50
- Fat: 3.5
- Saturated Fat: 0.3
- Carbohydrates: 24
- Fiber: 1
- Protein: 1.5
Keywords: iced espresso, brown sugar syrup, oat milk, dairy-free coffee, shaken espresso, vegan coffee, quick coffee recipe