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