Sweet, creamy, and perfectly frothy — this dairy‑free iced espresso drink gets its deep flavor from brown sugar and a good shake.
Yield: 1 drink (approx. 12 oz)
Prep time: 5 minutes
Ingredients
2 shots (about 2 oz) espresso (or ½ cup strong brewed coffee)
2 Tbsp brown sugar (light or dark)
½ tsp cinnamon (optional, for extra warmth)
¾ cup oat milk (barista blend works best for creaminess)
Ice (enough to fill a 12‑oz glass)
Instructions
Brew the espresso – Make 2 shots of espresso using an espresso machine, moka pot, or an Aeropress. If using strong coffee, brew ½ cup very strong.
Combine in a shaker – In a cocktail shaker or a mason jar with a tight lid, add the hot espresso, brown sugar, and cinnamon (if using). Shake vigorously for 15 seconds until the sugar fully dissolves.
Add ice and shake again – Fill the shaker halfway with ice. Shake for another 20–30 seconds until the mixture is cold and frothy.
Prepare the glass – Fill a 12‑oz glass with fresh ice.
Pour and top – Pour the shaken espresso mixture over the ice. Slowly add the oat milk, pouring over the back of a spoon to create a layered effect if desired.
Serve – Stir gently and enjoy immediately.
Tips for the Best Drink
Use brown sugar, not white – Its molasses notes are essential for that caramel‑like sweetness.
Shake well – The shaking aerates the espresso and creates a beautiful foam.
Barista oat milk – It’s creamier and froths better than regular oat milk.
Adjust sweetness – Add an extra ½ Tbsp of brown sugar for a sweeter drink.
Hot version – Skip the ice and shaking; simply stir brown sugar into hot espresso, then top with steamed oat milk.
Variations
Cinnamon brown sugar – Add a pinch of cinnamon to the shaker.
Vanilla brown sugar – Add ¼ tsp vanilla extract with the sugar.
Salted caramel twist – Add a pinch of sea salt to the shaker.
Extra creamy – Use half oat milk, half coconut or almond creamer.
Enjoy your homemade brown sugar oatmilk shaken espresso! ☕🧡
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