Brown Sugar Oat Milk Espresso (Printable Format)

Shaken espresso sweetened with brown sugar syrup, poured over ice and topped with chilled oat milk.

# What's Needed:

→ Espresso

01 - 2 shots (about 2 fl oz) hot espresso, freshly brewed

→ Brown sugar syrup

02 - 2 tablespoons packed light or dark brown sugar
03 - 1 tablespoon hot water
04 - 1/4 teaspoon ground cinnamon (optional)

→ Assembly

05 - 1/2 cup chilled oat milk
06 - Ice cubes, as required

# How To Make It:

01 - Combine the brown sugar, hot water and ground cinnamon in a small bowl or glass; stir until fully dissolved and set aside to cool slightly.
02 - Pull two shots of espresso using an espresso machine or prepare a concentrated coffee using a strong coffee maker; keep the espresso hot and freshly brewed.
03 - Pour the hot espresso into a cocktail shaker or a mason jar, add the prepared brown sugar syrup and a handful of ice.
04 - Secure the lid and shake vigorously for about 20 seconds, until the mixture is well chilled and lightly frothy.
05 - Fill a serving glass with fresh ice to the desired level.
06 - Strain the shaken espresso and syrup mixture over the ice in the serving glass to remove ice shards and retain the froth.
07 - Gently pour the chilled oat milk over the espresso so it swirls through the drink; stir lightly if a uniform texture is preferred and serve immediately.

# Expert Advice:

01 -
  • You can shake up a cafe-worthy pick-me-up at home and tweak the flavors exactly to your liking.
  • Once you taste how the hint of cinnamon plays with the brown sugar, you might just skip the coffee shop line for good.
02 -
  • Don’t skimp on shaking—if you underdo it, you’ll miss out on that signature foam.
  • Using hot espresso instead of cold makes the sugar dissolve evenly and brings out a deeper caramel note.
03 -
  • Let the brown sugar syrup sit for a minute so deeper flavors develop—worth the tiny extra wait.
  • For extra foam, shake even harder than you think is necessary. It really does make the texture café-level.
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