This brown sugar oatmilk shaken espresso is creamy, frothy, lightly sweet and ridiculously easy to make at home. Made with espresso, brown sugar, cinnamon and oat milk, it tastes like the coffee-shop version but takes about five minutes to make.
I love a good iced coffee, but shaken espresso is in a category of its own. Shaking the hot espresso with brown sugar, cinnamon and plenty of ice gives it that frothy texture that you just don’t get from pouring coffee over ice.
And while the Starbucks Brown Sugar Oatmilk Shaken Espresso was definitely the inspiration here, making it at home means I can get the sweetness exactly where I want it. A tablespoon and a half of brown sugar gives it enough sweetness to feel like a treat without completely overpowering the espresso.
The tiny pinch of salt might seem unnecessary, but don’t skip it. It balances the sweetness and makes the brown sugar flavor stand out even more.
Why You’ll Love This Brown Sugar Shaken Espresso
- It takes about five minutes. If you can make espresso, you can make this.
- It’s perfectly sweet. Brown sugar gives the coffee a deeper, almost caramel-like sweetness.
- No special equipment required. A mason jar with a lid works just as well as a cocktail shaker.
- It’s easy to customize. Add more or less oat milk depending on how strong and creamy you like your iced coffee.
- That texture. Shaking espresso with ice makes it cold, frothy and so much better than a basic iced latte.
What You’ll Need
Espresso
Use two freshly brewed shots of espresso. If you don’t have an espresso machine, you can substitute about ½ cup of very strong coffee concentrate.
Brown Sugar
Either light or dark brown sugar works. Dark brown sugar will give you a slightly deeper molasses flavor.
Cinnamon
Just ¼ teaspoon adds that signature warm cinnamon flavor without making the drink taste overly spiced.
Vanilla
A little vanilla rounds everything out and works especially well with the brown sugar and cinnamon.
Salt
Just a tiny pinch. You shouldn’t actually taste the salt—it simply helps balance the sweetness and brings out the other flavors.
Oat Milk
I prefer a creamy, barista-style oat milk here. Oatly Barista and Chobani Extra Creamy both work really well because they give the drink that coffee-shop creaminess.
Tips for the Best Shaken Espresso
Add the brown sugar while the espresso is hot. This helps it dissolve completely before you add the ice.
Really shake it. Give it the full 20–30 seconds. The vigorous shaking is what creates that light, frothy texture.
Use plenty of ice. The ice isn’t just there to make the drink cold. It’s an important part of creating the texture of a shaken espresso.
Choose a creamy oat milk. Regular oat milk will work, but a barista-style or extra-creamy version gives you a much richer drink.
Adjust the milk to taste. Start with about ½ cup if you like a stronger espresso flavor and work your way toward ¾ cup for a creamier drink.
Can I Make This Without an Espresso Machine?
Absolutely. Use about ½ cup of very strong coffee or coffee concentrate in place of the two shots of espresso. You want it significantly stronger than a normal cup of coffee so the flavor doesn’t get lost once you add the ice and oat milk.
Can I Make It Less Sweet?
Yes. Reduce the brown sugar to 1 tablespoon for a less-sweet version. You can also increase it slightly if you prefer a sweeter coffee-shop-style drink.
Can I Use Regular Milk?
Of course. The oat milk gives this drink its signature creamy, slightly sweet flavor, but whole milk or another milk you enjoy will work too.
A Five-Minute Coffee Worth Making at Home
This has become one of my favorite ways to make iced coffee at home because it feels like an actual coffee-shop drink without requiring syrups or much effort. Espresso, brown sugar, cinnamon, ice and creamy oat milk—and somehow shaking everything together makes it infinitely better.
And if you’re already standing in your kitchen making coffee anyway, an extra 30 seconds of shaking is absolutely worth it.
Other Drinks!
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Brown Sugar Oatmilk Shaken Espresso (Starbucks Copycat)
- Total Time: 5 minutes
Description
This brown sugar oatmilk shaken espresso is creamy, frothy, lightly sweet and ridiculously easy to make at home. Made with espresso, brown sugar, cinnamon and oat milk, it tastes like the coffee-shop version but takes about five minutes to make.
Ingredients
- 2 shots espresso, or ½ cup very strong coffee concentrate
- 1½ tablespoons brown sugar, light or dark
- ¼ teaspoon ground cinnamon
- Tiny pinch of salt
- Ice
- ½–¾ cup barista-style oat milk
Instructions
- Brew the espresso.
- While it’s still hot, pour the espresso into a cocktail shaker or mason jar. Add the brown sugar, cinnamon, and a tiny pinch of salt.
- Fill the shaker about ¾ full with ice. Secure the lid and shake vigorously for 20–30 seconds, until the espresso is cold and frothy.
- Pour everything, including the ice, into a tall glass.
- Top with ½–¾ cup oat milk, depending on how creamy you like your coffee.
- Give it a gentle stir and enjoy immediately.
Notes
Add the brown sugar while the espresso is hot. This helps it dissolve completely before you add the ice.
Really shake it. Give it the full 20–30 seconds. The vigorous shaking is what creates that light, frothy texture.
Use plenty of ice. The ice isn’t just there to make the drink cold. It’s an important part of creating the texture of a shaken espresso.
Choose a creamy oat milk. Regular oat milk will work, but a barista-style or extra-creamy version gives you a much richer drink.
Adjust the milk to taste. Start with about ½ cup if you like a stronger espresso flavor and work your way toward ¾ cup for a creamier drink.
- Prep Time: 5