Print

Easy Iced Brown Sugar Oat Milk Shaken Espresso

iced brown sugar oat milk shaken espresso - featured image
Print Recipe

This easy iced brown sugar oat milk shaken espresso is a quick and delicious coffee shop copycat that takes just five minutes to make. It’s the perfect morning upgrade with a creamy, frothy texture and deep caramel-like sweetness.

Ingredients

Scale
  • 2 shots espresso (about 2 ounces or 60 ml), freshly brewed and hot
  • 2 tablespoons (25 g) packed light brown sugar
  • 3/4 cup (180 ml) cold oat milk (barista blend preferred)
  • Ice cubes (large cubes preferred)
  • 1/4 teaspoon vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Brew your espresso. If using an espresso machine, pull two shots (about 2 ounces total) directly into a heatproof measuring cup or your cocktail shaker. If using a Moka pot, brew a full pot and measure out 2 ounces. The espresso needs to be hot so it dissolves the sugar.
  2. Add the brown sugar. While the espresso is still hot, add the 2 tablespoons of packed brown sugar directly to the shaker. Pour the hot espresso over it. Give it a quick stir with a spoon to start the dissolving process.
  3. Add the vanilla and salt. If you’re using the vanilla extract and the pinch of salt, add them now.
  4. Shake it like you mean it. Add a handful of ice cubes to the shaker. Close the lid tightly. Shake vigorously for about 15-20 seconds. You want to hear the ice clattering around. The goal is to aerate the espresso and chill it down rapidly.
  5. Fill your glass with ice. While you’re shaking, fill your tall glass with fresh ice cubes. Don’t use the ice from the shaker – it’s already starting to melt and will water down your drink.
  6. Pour the shaken espresso over the fresh ice. The foam will sit on top of the ice in a beautiful, creamy layer. Don’t stir it yet.
  7. Top with oat milk. Slowly pour the cold oat milk over the back of a spoon into the glass. This helps it layer on top of the espresso foam instead of mixing in immediately.
  8. Stir and enjoy. Give it a gentle stir to combine everything, or leave it layered for a dramatic presentation.

Notes

For best results, use freshly brewed hot espresso to dissolve the brown sugar. Shake vigorously for 15-20 seconds to create a frothy texture. Oat milk is recommended to prevent curdling. If making ahead, store the espresso-sugar mixture in the fridge for up to 24 hours, then shake with ice and top with oat milk when ready to serve.

Nutrition

Keywords: iced coffee, shaken espresso, brown sugar, oat milk, coffee shop copycat, easy coffee recipe, iced espresso

Find it online: https://lemonydrinks.com/easy-iced-brown-sugar-oat-milk-shaken-espresso/