Brown Sugar Oat Milk Espresso (Print Version)

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

# What You'll Need:

→ Espresso

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

→ 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 (4 fl oz) chilled oat milk
06 - Ice cubes, as needed

# How to Make:

01 - Combine the brown sugar, hot water and cinnamon in a small bowl or glass; stir until the sugar is completely dissolved and set aside to cool slightly.
02 - Pull two shots of espresso (about 2 fl oz) using an espresso machine or brew a strong concentrated coffee if using an alternative method.
03 - Place the hot espresso and the prepared brown sugar syrup into a cocktail shaker or a mason jar with a lid.
04 - Fill the shaker halfway with ice, secure the lid and shake vigorously for about 20 seconds until well chilled and slightly frothy.
05 - Fill a serving glass with fresh ice to the desired level.
06 - Strain the shaken espresso mixture over the ice in the serving glass, then slowly pour the chilled oat milk over the top to create a swirling effect; stir gently if desired.
07 - Taste and adjust sweetness if needed, add a light dusting of cinnamon or a drop of vanilla if desired, and serve immediately.

# Expert Advice:

01 -
  • Your kitchen will smell like a cozy coffee shop the second the espresso meets the brown sugar syrup.
  • This recipe comes together so quickly that you can satisfy your craving before the ice starts melting.
02 -
  • Shaking with enough ice is key—less ice means a lukewarm drink and weak foam, which nobody wants.
  • Using hot espresso melts the sugar faster for a syrup that melds smoothly into every sip.
03 -
  • Never undershake—vigorous shaking is what chills and froths everything together.
  • Mix the brown sugar syrup while your espresso brews so nothing cools down too early.
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