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
Scale
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.