I’m sharing my simple copycat Iced Brown Sugar Oat Milk Shaken Espresso because fellow fans of Homemade Coffee Drinks deserve an easy at-home version that might even rival Starbucks.

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I stumbled onto this Iced Brown Sugar Oat Milk Shaken Espresso trying to recreate a morning pick me up at home. I won’t lie, the first sip surprised me, bold edge from freshly brewed espresso meeting silky oat milk and just enough brown sugar syrup magic to make you pause.

It’s bright, a little cheeky, and melts the line between coffee shop treat and something you can actually pull off in your kitchen. If you like those Starbucks Brown Sugar Syrup vibes you might be hooked, and i guarantee you’ll be tempted to make it again tomorrow.

Ingredients

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Bold, bitter caffeine punch, nearly calorie free, wakes you up and adds deep coffee flavor.
Sweet caramel notes, mostly carbs and calories, it sweetens evenly and creates mellow, cozy richness.
Creamy, slightly sweet, adds body and foamability, contains fiber and some plant protein.
Cools fast, lightly dilutes espresso, keeps drink crisp and thirst quenching.
Warm spice, aromatic lift, tiny antioxidants, adds complexity with almost no calories.
Bright, sweet perfume, enhances sweetness perception so you can use less sugar.

Ingredient Quantities

2 shots (about 2 oz / 60 ml) freshly brewed espresso or very strong coffee

2 tablespoons brown sugar simple syrup or 2 tbsp packed light brown sugar plus 2 tbsp water

1/2 cup oat milk (about 120 ml) barista style or unsweetened

1 cup ice (about 8 oz / 240 ml)

Pinch ground cinnamon for sprinkling

Optional 1/2 teaspoon vanilla syrup or 1/4 teaspoon vanilla extract

How to Make this

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1. If you dont have brown sugar simple syrup ready, make it: heat 2 tbsp packed light brown sugar with 2 tbsp water in a small pan until the sugar dissolves, let cool. Or use 2 tbsp brown sugar simple syrup instead.

2. Brew 2 shots (about 2 oz / 60 ml) espresso or make very strong coffee.

3. While the espresso is still hot stir in the 2 tbsp brown sugar syrup (or the cooled syrup you made). Add the optional 1/2 tsp vanilla syrup or 1/4 tsp vanilla extract if you want it sweeter.

4. Grab a cocktail shaker or a jar with a tight lid and fill it with about 1 cup ice (roughly 8 oz / 240 ml). If you dont have a shaker, a mason jar works fine.

5. Pour the sweetened espresso over the ice in the shaker.

6. Shake HARD for 15 to 30 seconds until the mix is well chilled and frothy — more shaking = more foam.

7. Fill a tall glass with whatever ice is left (or fresh ice) and pour in 1/2 cup oat milk (barista style or unsweetened).

8. Strain and pour the shaken espresso over the oat milk so you get that nice layered look, or pour and then gently stir if you prefer it mixed.

9. Sprinkle a pinch of ground cinnamon on top for flavor.

10. Taste and tweak: add a little extra syrup if you want it sweeter, or more oat milk if it’s too strong. Serve right away.

Equipment Needed

1. Espresso maker or very strong coffee brewer (moka pot, espresso machine, or strong drip)
2. Small saucepan for making the brown sugar syrup
3. Measuring spoons and a 1/2 cup measuring cup (2 tbsp, 1/2 tsp etc)
4. Cocktail shaker or mason jar with a tight lid (mason jar works fine)
5. Fine mesh or cocktail strainer for pouring the shaken espresso
6. Tall serving glass and a long spoon for stirring
7. Ice tray or bag of ice plus tongs or a scoop
8. Small spoon for sprinkling cinnamon and for tasting, cuz you will taste it, right?

FAQ

Can I use regular milk instead of oat milk? Yes, cow milk or any plant milk works fine. Oat milk gives the creamiest texture and foams best, but use what you like.

How do I make brown sugar simple syrup? Mix equal parts brown sugar and water, warm gently until dissolved, then cool. For this recipe 2 tbsp sugar and 2 tbsp water is enough.

Why do we shake the espresso? Shaking chills the espresso fast and makes a light, frothy crema that gives the drink a nice texture you don't get from just pouring over ice.

Can I use cold brew instead of espresso? Yes, cold brew is milder and works well if you want less acidity. Use about 2.5 to 3 oz cold brew to match the strength.

How do I make it less sweet? Reduce the syrup to 1 tbsp or skip the syrup and add a small pinch of brown sugar to taste.

How long will the brown sugar syrup keep? Stored in a sealed jar in the fridge it will last about 2 weeks.

Got no espresso machine? Make very strong brewed coffee, use an AeroPress, or make concentrated stovetop/espresso-style coffee. The closer to espresso strength the better.

Iced Brown Sugar Oat Milk Shaken Espresso Recipe Substitutions and Variations

Espresso: swap the 2 shots for 2 oz cold brew concentrate or 1/2 cup very strong brewed coffee, chilled — cold brew is smoother and less bitter so it pairs great with brown sugar.
Brown sugar syrup: use 2 tbsp maple syrup or honey instead for a richer, more complex sweetener; if using honey, stir it into the hot espresso first so it dissolves.
Oat milk: replace 1/2 cup oat milk with 1/2 cup whole milk for a creamier, frothier drink, or use unsweetened soy or almond milk if you want it lighter.
Cinnamon / vanilla: no cinnamon? try a pinch of nutmeg or a light dusting of cocoa powder; for the vanilla swap 1/2 tsp vanilla syrup with 1/4 tsp almond extract or 1/4 tsp vanilla bean paste.

Pro Tips

– Chill your shaker and glass ahead of time, even 10 minutes helps — the colder everything is the less the ice melts and waters down the drink.
– Make a bigger batch of brown sugar syrup and keep it in the fridge; add a tiny pinch of salt to the syrup to bring out the sweetness without making it cloying.
– For bigger, creamier foam, use a bit less ice in the shaker so the espresso hits harder while you shake, then pour over fresh ice in the glass.
– To get a clean layered pour, pour the espresso slowly over the back of a spoon or use a fine mesh strainer so you dont get ice shards or big bubbles messing up the look.