Get ready to make your new favorite coffee shop drink right at home! This Iced Brown Sugar Oat Milk Shaken Espresso is incredibly delicious, perfectly sweet, refreshingly cold, and tastes just like a cinnamon bun in a glass. I am completely obsessed with this drink – it’s my go-to for a treat on warm afternoons, especially now that spring is here (hello, late April!). This recipe shows you how easy it is to make the simple brown sugar cinnamon syrup and shake up a perfectly frothy Iced Brown Sugar Oat Milk Shaken Espresso that rivals any coffeehouse version. Plus, it’s easily made plant-based!
Why You’ll Love This Iced Brown Sugar Oat Milk Shaken Espresso
- Coffee Shop Favorite at Home: Recreate the popular shaken espresso drink easily and affordably.
- Delicious Cinnamon Bun Flavor: The brown sugar cinnamon syrup combined with coffee and oat milk is incredibly comforting and tasty.
- Refreshing Iced Coffee: Perfect for warm weather or anytime you need a cool caffeine boost.
- Easy to Make: Simple syrup is quick to make, and the drink itself is just shaking and pouring!
- Plant-Based Option: Uses oat milk and can use vegan sugar for a fully plant-based treat.
Ingredients for Iced Brown Sugar Oat Milk Shaken Espresso
Here’s what you’ll need to make this delicious coffee drink. The full list with measurements is in the recipe card below. (Note: Syrup recipe makes extra for future drinks!)
Brown Sugar Syrup*
- Brown sugar (Sweetener)
- Water (Liquid)
- Pinch of cinnamon (Spice)
- Vanilla extract (optional) (Flavoring)
Coffee Drink
- Espresso (or strong brewed coffee) (Coffee)
- Oat milk (for topping)** (Dairy Alternative)
- Ice (Ice)
- Optional Garnishes: Whipped cream or coconut whip, sprinkle of cinnamon
(Notes refer to original recipe details regarding syrup quantity and topping choices) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic brown sugar cinnamon flavor of this Iced Brown Sugar Oat Milk Shaken Espresso, but try these variations:
- Maple Cinnamon: Use maple syrup instead of brown sugar in the simple syrup.
- Different Milk: Use almond milk, soy milk, or regular dairy milk instead of oat milk.
- Add Cocoa: Whisk a teaspoon of cocoa powder into the simple syrup for a mocha twist.
- Spiced: Add a pinch of nutmeg or cardamom to the simple syrup along with the cinnamon.
- Decaf: Use decaf espresso or strong brewed decaf coffee.
How to Make Iced Brown Sugar Oat Milk Shaken Espresso
Let me show you how easy it is to make this coffee shop favorite, the Iced Brown Sugar Oat Milk Shaken Espresso, at home:
Make the Brown Sugar Syrup
- First, I make the delicious syrup. I heat a small saucepan over medium heat.
- I add the brown sugar, water, and the pinch of cinnamon and stir to combine.
- Once combined, I bring the mixture to a simmer. I leave it on low heat for 3-5 minutes, stirring frequently, until the sugar has completely dissolved and the syrup has thickened just slightly. It will still be quite runny while warm, but will thicken more as it cools.
- I remove the saucepan from the heat and stir in the optional vanilla extract.
- I set the syrup aside to cool. (This makes extra syrup which I store in an airtight container in the fridge for future drinks!)
Assemble and Shake the Drink
- I prepare my espresso (2 shots, about 2 ounces) or brew ½ cup of very strong coffee.
- I fill a mason jar (or a cocktail shaker) about halfway with ice cubes.
- Then, I add 1 tablespoon of the cooled brown sugar cinnamon syrup (or more, to taste!) to the jar with the ice.
- I pour the freshly brewed espresso or strong coffee over the ice and syrup.
- I securely cover the jar with the lid (or close the cocktail shaker).
- Now for the fun part – I shake vigorously for at least 30 seconds, or even longer! Shaking not only chills the espresso rapidly but also creates that signature frothy texture.
Serve
- I can enjoy the Iced Brown Sugar Oat Milk Shaken Espresso straight from the mason jar, or I pour it (ice and all) into a fresh serving glass.
- I top the shaken espresso generously with oat milk.
- I add more ice if desired.
- Optional indulgence: I sometimes add a dollop of whipped cream (or coconut whip for vegan) and an extra sprinkle of cinnamon on top before serving!
Tips and Tricks for the BEST Shaken Espresso
Here are my secrets for making the perfect Iced Brown Sugar Oat Milk Shaken Espresso:
- Use Cooled Syrup: Ensure the brown sugar syrup is cooled before adding it to the ice and espresso to prevent melting the ice too quickly.
- Fresh Espresso or Strong Coffee: The quality of your coffee base makes a big difference. Use freshly brewed espresso or very strongly brewed coffee.
- Shake Vigorously: Don’t underestimate the shaking! At least 30 seconds of vigorous shaking is key to chilling the espresso properly and creating that lovely froth.
- Adjust Sweetness: Start with 1 tablespoon of syrup and add more if you prefer a sweeter drink.
- Oat Milk Choice: Use a good quality oat milk designed for barista use or one you enjoy drinking plain for the best creamy topping.
How to Serve
This Iced Brown Sugar Oat Milk Shaken Espresso is best served immediately! Enjoy it:
- As an Afternoon Pick-Me-Up: The perfect refreshing and energizing treat.
- For a Morning Boost: A delicious way to start your day.
- As a Coffee Shop Treat at Home: Save money and customize it exactly how you like it.
Serve cold in a tall glass or mason jar, topped generously with oat milk.
Make Ahead and Storage
- Syrup: The brown sugar cinnamon syrup is the perfect make-ahead component! Store cooled syrup in an airtight container or jar in the refrigerator for up to 2 weeks.
- Assembled Drink: The shaken espresso drink itself is best made fresh to order to enjoy the froth and proper chill.
FAQs about Iced Brown Sugar Oat Milk Shaken Espresso
- Can I use regular sugar instead of brown sugar for the syrup?
- Yes, but brown sugar provides a deeper, more caramel-like flavor that mimics the popular coffee shop version and pairs well with cinnamon.
- What if I don’t have an espresso machine?
- Brew very strong coffee using your preferred method (French press, Aeropress, drip coffee using less water). You’ll need about ½ cup of strong coffee per drink. Moka pot coffee also works well.
- Is this drink vegan?
- Yes! As written with oat milk, maple syrup (if subbing for brown sugar, though brown sugar is usually vegan – check packaging), and vegan chocolate chips (if adding as variation), this Iced Brown Sugar Oat Milk Shaken Espresso is plant-based. Ensure your granulated sugar is vegan if needed (some US white sugar uses bone char).
Enjoy this incredibly easy, delicious, and refreshing Iced Brown Sugar Oat Milk Shaken Espresso! It’s your favorite coffee shop treat, made right at home.
Print
Iced Brown Sugar Oat Milk Shaken Espresso
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Drinks, Coffee
- Cuisine: American
Description
This Iced Brown Sugar Oat Milk Shaken Espresso is sure to be your new favourite summer drink! It’s plant-based and tastes like a cinnamon bun, combining espresso, homemade brown sugar cinnamon syrup, and oat milk, all shaken until frothy and chilled.
Ingredients
For the Brown Sugar Syrup (Makes extra for multiple drinks):
- 1/4 cup packed brown sugar (light or dark)
- 1/4 cup water
- Pinch of ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
For the Shaken Espresso (Makes 1 serving):
- 2 ounces espresso (1 double shot) OR 1/2 cup strong brewed coffee, chilled
- 1 tablespoon Brown Sugar Syrup (from recipe above, or more to taste)
- Oat milk (plain, unsweetened recommended), for topping
- Ice cubes
Optional Toppings:
- Dollop of whipped cream or coconut whip
- Sprinkle of ground cinnamon
Instructions
1. Make the Brown Sugar Syrup:
- Heat a small saucepan over medium heat. Add the brown sugar, water, and pinch of cinnamon. Stir to combine.
- Bring the mixture to a simmer. Reduce heat to low and continue simmering for 3-5 minutes, stirring frequently, until the sugar is completely dissolved and the syrup has thickened slightly. (Note: It will still be quite runny while warm and thicken more as it cools).
- Remove the saucepan from the heat. Stir in the vanilla extract, if using. Set aside to cool completely. (Store leftover syrup in an airtight container in the refrigerator).
2. Prepare Espresso/Coffee: Brew 2 ounces of espresso or 1/2 cup of strong coffee. Allow it to cool slightly or chill completely.
3. Assemble and Shake:
- Fill a mason jar (or cocktail shaker) about halfway with ice cubes.
- Add 1 tablespoon of the cooled Brown Sugar Syrup (or more, depending on your desired sweetness) to the jar.
- Add the chilled espresso or strong coffee.
- Secure the lid tightly on the jar or shaker. Shake vigorously for 30 seconds or longer, until the mixture is well-chilled and frothy.
4. Serve:
- Pour the shaken espresso mixture (including the ice) directly into a serving glass, or keep it in the mason jar.
- Top generously with oat milk.
- Add more ice if desired.
- Optional: Add a dollop of whipped cream or coconut whip and a sprinkle of cinnamon before serving. Enjoy immediately.
Notes
- Brown Sugar Syrup: This recipe makes extra syrup. Store leftovers in an airtight container in the refrigerator for 1-2 weeks to use in more drinks or coffee.
- Coffee: Use freshly brewed espresso or strongly brewed coffee that has been chilled or cooled.
- Oat Milk: Use your favorite plain oat milk. Unsweetened allows you to control the sweetness better with the syrup.
- Sweetness: Adjust the amount of brown sugar syrup added to the drink to achieve your preferred level of sweetness.
- Shaking: Shaking vigorously aerates the espresso and chills the drink quickly, creating a nice frothy texture.
- Storage: This drink is best enjoyed immediately after making.