Brown Sugar Oat Milk Espresso (Printable)

Shaken iced espresso sweetened with brown sugar syrup and topped with chilled oat milk for a creamy, refreshing pick-me-up.

# What You 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

# How To Make It:

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 Tips:

01 -
  • I swear the frothy layer and mellow sweetness make every sip feel luxuriously café-worthy—no need to leave home.
  • The oat milk adds such a silky finish, you’ll find yourself making it even on slow weekends or busy Monday mornings alike.
02 -
  • The first time I forgot to dissolve the brown sugar all the way, the gritty sip was a letdown—fully mix the syrup, no shortcuts.
  • Using very cold oat milk and shaking with enough ice makes all the difference in getting that creamy, café-style frothy cap.
03 -
  • Shaking for a full twenty seconds really unlocks that barista-style texture—it’s worth the effort.
  • A spoonful of coconut sugar can be subbed for brown sugar if you’re in a pinch, but it brings its own unique flavor.
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