Iced Brown Sugar Oatmilk Shaken Espresso Recipe – Milk And Pop

I’ve perfected an Iced Brown Sugar Oatmilk Shaken Espresso included among my Copycat Starbucks Recipes, and the secret behind it is stranger than you’d expect.

I love mornings when I can still be in my pajamas and enjoy something that tastes way better than it has any right to. My riff on Iced Brown Sugar Oatmilk Shaken Espresso from Milk And Pop is exactly that.

Bold espresso wakes the drink up while oat milk smooths it out, but the contrast keeps you guessing. It’s a little naughty, a touch clever, and makes me actually pause even if I only have five minutes.

I always end up making a second one before lunch, like I need an excuse. Espresso Recipes

Ingredients

• Concentrated caffeine kick, almost zero calories, slight bitterness, floral notes possible, boosts alertness fast.
• Adds deep caramel sweetness, mostly simple carbs, quick energy spike, minimal vitamins or minerals.
• Brown sugar molasses notes, gives color, mostly carbs, deeper richer sweetness than white sugar.
• Warm aromatic spice, modest antioxidants, may help blood sugar regulation, adds cozy finish.
• Creamy texture, oat fiber offers beta glucans, some carbs, usually low protein unless fortified.
• Fragrant, rounds flavor, tiny sweetness with almost no calories, elevates overall taste profile.
• Chills and dilutes, tempers intensity as it melts, changes mouthfeel and drink strength.

Ingredient Quantities

• Espresso, 2 shots (about 60 ml) or strong brewed coffee
• Packed light brown sugar, 1/4 cup (for brown sugar syrup)
• Water, 1/4 cup (for brown sugar syrup)
• Ground cinnamon, 1/4 teaspoon (plus a small pinch for garnish, optional)
• Pure vanilla extract, 1/4 teaspoon
• Oat milk, 1/2 cup (120 ml), barista style if you got it
• Ice, about 1 cup (or enough to fill your shaker or glass)

How to Make this

1. Make the brown sugar syrup: in a small saucepan combine 1/4 cup packed light brown sugar, 1/4 cup water and 1/4 teaspoon ground cinnamon; heat over medium, stir till sugar dissolves and let simmer about 30–60 seconds, then remove from heat and stir in 1/4 teaspoon pure vanilla extract; let cool (you can pop it in the fridge to speed it up).

2. Brew the espresso: pull 2 shots (about 60 ml) or make a very strong coffee if you dont have an espresso machine; let it sit a minute so it wont melt all the ice.

3. Fill your cocktail shaker or a mason jar with about 1 cup of ice (or enough to mostly fill it).

4. Add the warm-cooled espresso to the shaker, then add 2 tablespoons of the brown sugar syrup (taste and add a little more if you want it sweeter).

5. Close the shaker and shake as hard as you can for 10 to 15 seconds until the mixture is icy cold and frothy; shaking is the trick that gives you that nice creamy foam.

6. In a serving glass add a little more ice if needed and pour in 1/2 cup (120 ml) oat milk, use barista style oat milk if you want richer, creamier foam.

7. Pour the shaken espresso over the oat milk slowly so you get a pretty layered effect, or stir it together if you prefer it mixed; if you like it extra frothy, give the top a quick shake and pour again.

8. Finish with a very small pinch of ground cinnamon on top for garnish and enjoy right away; leftover brown sugar syrup will keep in the fridge for about 1 to 2 weeks, so you can make this quick next time.

Equipment Needed

1. Small saucepan for the brown sugar syrup, any little pot will do
2. Measuring cups and spoons (1/4 cup, 1/2 cup, tbsp, 1/4 tsp)
3. Espresso machine or moka pot / strong coffee maker if you dont have espresso
4. Cocktail shaker or large mason jar with tight lid for shaking
5. Jigger or tablespoon for measuring the 2 tbsp syrup
6. Serving glass (tall glass or tumbler)
7. Ice scoop or tongs, or just use the ice tray if thats easier
8. Handheld milk frother or small whisk if you want extra foam

FAQ

Iced Brown Sugar Oatmilk Shaken Espresso Recipe – Milk And Pop Substitutions and Variations

• Espresso (2 shots)
  • Strong brewed coffee, about 60 ml, same strength as the espresso would be
  • Cold brew concentrate, 1 oz or more to taste for a smoother finish
  • Instant espresso powder dissolved, about 1 1/2 tsp in 2 tbsp hot water
• Packed light brown sugar (for syrup)
  • Maple syrup, same volume, adds a woodsy note
  • Honey, use equal parts but stir with a little hot water so it mixes well
  • White sugar simple syrup (1:1 sugar to water), for a cleaner sweet taste
• Oat milk (1/2 cup)
  • Almond milk, unsweetened for lighter body
  • Soy milk, creamier and foams better if you want thicker texture
  • Whole milk, if you eat dairy, for a richer, silkier drink
• Ground cinnamon (1/4 tsp)
  • Pinch of ground nutmeg, warmer and a bit sharper
  • Pinch of pumpkin pie spice, for a cozy mixed spice vibe
  • Small pinch of ground cardamom, gives a floral, slightly citrusy lift

Pro Tips

1. Chill your gear and ice ahead of time, seriously. Stick the metal shaker and serving glass in the fridge for 10 minutes so your espresso wont melt the ice as fast, and use a few big ice cubes instead of tiny ones cause they take longer to dilute the drink.

2. Make extra brown sugar syrup and tweak it. Let it simmer a little longer if you want it thicker, and add a tiny pinch of salt to bring out the sweetness, trust me it helps. Cool it fast in an ice bath if youre in a hurry and keep it in a jar in the fridge.

3. Shake like you mean it. Short hard bursts for 10 to 20 seconds gives better foam than a lazy shake, and a quick second shake after you pour over the milk ups the crema if you want it extra frothy. Dont be gentle, its supposed to get cold and foamy.

4. Treat the oat milk like it matters. Use barista style oat milk for way creamier texture or warm a small bit and whisk or use a handheld frother if you want thicker foam. Finish by dusting cinnamon through a fine sieve so it looks nice and not clumpy.