Brown Sugar Oat Milk Espresso (Printable)

Iced espresso sweetened with brown sugar syrup, shaken with ice and finished with creamy oat milk.

# What You'll Need:

→ Espresso

01 - 2 shots (about 60 ml) espresso, hot and freshly brewed

→ Brown Sugar Syrup

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

→ Assembly

05 - 1/2 cup (120 ml) oat milk, chilled
06 - Ice cubes

# Step-by-Step:

01 - In a small bowl or glass, combine brown sugar, hot water, and cinnamon (if using). Stir until the sugar fully dissolves.
02 - Brew 2 shots of espresso.
03 - In a cocktail shaker or a mason jar with a lid, add the freshly brewed espresso and brown sugar syrup. Fill the shaker halfway with ice.
04 - Secure the lid and shake vigorously for about 20 seconds, until well chilled and slightly frothy.
05 - Fill a serving glass with ice. Strain the shaken espresso mixture over the ice.
06 - Pour chilled oat milk over the espresso, allowing it to swirl and combine. Stir gently if desired.
07 - Serve immediately.

# Expert Advice:

01 -
  • Trust me, shaking the espresso makes it taste so much fancier than just pouring it over ice.
  • The brown sugar-cinnamon syrup melts right in and makes each sip taste cozy and rich, even on a hot day.
02 -
  • I once forgot to dissolve the sugar and ended up chewing surprise crystals with my coffee.
  • Letting the oat milk chill super cold means you don’t need as much ice, so the drink stays more concentrated and flavorful.
03 -
  • No shaker? Mason jars work fine—just watch for any leaks as you shake.
  • Pouring the oat milk slowly over a spoon creates gorgeous layered swirls every time.
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