Iced Brown Sugar Oatmilk Shaken Espresso

Have you tried the Iced Brown Sugar Oatmilk Shaken Espresso from Starbucks? It is so good and as soon as I tasted it, I knew I needed to make it at home too! Brown sugar and a dash of cinnamon provide terrific depth of flavor for this awesome drink.

It’s been a couple of months and I’m still amazed by how much I’m enjoying this dairy-free iced coffee drink. I’ll forever love my Cafe con Leche, but sometimes (especially in the summer months) iced drinks are where my heart is.

Iced Brown Sugar Oatmilk Shaken Espresso

My cousin Hannah came to visit a few weeks ago and introduced me to the Iced Brown Sugar Oatmilk Shaken Espresso at Starbucks. (Side note – WHY must their drink names always be so darn long and ridiculous to order?)

I know I’m late to the oatmilk game, and you likely also know that I’m a die-hard member of team real dairy products. However, in this drink, the oatmilk contributes a distinct flavor that I truly love. Thanks to this drink, oat milk has earned a dedicated spot in our refrigerator now.

Newfound love of oatmilk aside, if you’re solidly in the team dairy category and aren’t interested in trying oatmillk, this drink is also delicious with real milk.

We made our drinks a couple of different ways while Hannah was here and I’ve been making this shaken espresso daily since then.

Ingredients for Oatmeal Shaken Espresso

• brewed espresso
• light or dark brown sugar
• unsweetened oatmilk
• ice cubes
• ground cinnamon (optional)

Oatmilk Shaken Espresso

1. Combine the hot espresso and the brown sugar in a cup and stir to melt the sugar. (If you would like to make a larger batch recipe, simply multiply this step as desired and then store in the refrigerator.)
2. In a cocktail shaker or mason jar, add espresso and ice and shake for 20-30 seconds, until well-chilled. Add oatmilk to taste and shake or stir to combine.
3. Pour into a tall glass or insulated cup and sprinkle with a dash of cinnamon.

I use a stovetop espresso maker (directions below) or use the Keurig to brew these Lavazza Espresso Cups. If you are lucky enough to have a fancy espresso machine at home, definitely use it.

Alternatively, you can simply brew your favorite coffee extra strongly.

There really isn’t a wrong way to make this iced coffee latte. The recipe is completely adaptable to be made with what you have on hand and for your own tastes.

Starbucks Iced Brown Sugar Oatmilk Shaken Espresso

The recipe here is the copycat method recommended on the Starbucks website. However, I’ve also made this with Brown Sugar Syrup and it’s delicious that way too.

You can use light or dark brown sugar in this recipe. Dark brown sugar will provide a richer caramel flavor compared to light brown.

When first trying this drink, I found it easiest to adjust the level of sweetness when using the syrup. The amount below is perfect for me though (just barely sweetened) and it’s the simpler recipe I chose to use for everyday iced coffees.

How to Make Brown Sugar Syrup

To make Brown Sugar Syrup, you’ll simply combine equal parts brown sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has dissolved and the syrup thickens slightly.

This should only take a few minutes. Allow the syrup to cool and pour the syrup into an airtight container. Store in the refrigerator until ready to use.

How To Use A Stovetop Espresso Maker

• Fill the bottom portion of the 3 cup stovetop espresso maker with water, to just below the valve. (If using a 6 cup pot, double the ingredients.)
• Place the filter into the pot and scoop 1 tablespoon of espresso into the pot. Screw the top half of the espresso make onto the bottom half and then place the filled pot onto a stove burner. Place it with the handle facing off the side of the burner, so that it doesn’t get too hot. (You will still need a hot pad!)
• Set the burner to medium (medium-high on my current stove, but I used medium on my other stove). Within about 10 minutes, the espresso will have pushed through the filter and filled the top of the pot.
• Remove it from the heat as soon as the pot is full, do not let the espresso boil or it will burn.

Pour your shaken espresso into a tall glass and enjoy it with a slice of Almond Cake or a Cinnamon Toast Cake Bite for a sweet treat any time of the day.

Print

Iced Brown Sugar Oatmilk Shaken Espresso

Brown sugar and a dash of cinnamon provide terrific depth of flavor for this Oatmilk Shaken Espresso.

Course Drinks

Cuisine American

Keyword Iced Brown Sugar Oatmilk Shaken Espresso

Prep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 123kcal

Ingredients

• 3 ounces brewed espresso 2 shots or approximately ⅓ cup
• 2 teaspoons dark brown sugar
• 3-6 ounces unsweetened oatmilk adjust to taste
• 1½ cups ice cubes
• dash ground cinnamon about ⅙ teaspoon

Instructions

• Combine the hot espresso and the brown sugar in a cup and stir to melt the sugar. (If you would like to make a larger batch recipe, simply multiply this step as desired and then store in the refrigerator.)
• In a cocktail shaker or mason jar, add espresso and ice and shake for 20-30 seconds, until well-chilled. Add oatmilk to taste and shake or stir to combine.
• Pour into a tall glass or insulated cup and sprinkle with a dash of cinnamon. Enjoy!

Notes

You can use light or dark brown sugar in this recipe. Dark brown sugar will provide a richer caramel flavor compared to light brown.

To use Brown Sugar Syrup instead of the listed brown sugar in this drink, you’ll simply combine equal parts brown sugar and water in a small saucepan. Bring to a boil and simmer until the sugar has dissolved and the syrup thickens slightly.

This should only take a few minutes. Allow the syrup to cool and pour the syrup into an airtight container. Store in the refrigerator until ready to use.

Nutrition

Calories: 123kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Sodium: 101mg | Potassium: 96mg | Fiber: 1g | Sugar: 21g | Vitamin A: 354IU | Calcium: 265mg | Iron: 1mg

The post Iced Brown Sugar Oatmilk Shaken Espresso appeared first on Barefeet in the Kitchen.