Save yourself some dollars and make your own Iced Brown Sugar Oat Milk Shaken Espresso at home! This delicious Starbucks copycat recipe is really quick and easy. Prep the brown sugar syrup, keep it in the fridge, and you can whip up a delicious sweet beverage in minutes!
BIG coffee fan here. I LOVE a good coffee. Usually just straight up black or in my coffee overnight oats, but I happened to try an Iced Brown Sugar Oat Milk Shaken Espresso from Starbucks last week, and just had to recreate it at home.
Now I'm sharing that Starbucks copycat recipe with you so you can try it for yourself. I also have Iced Chocolate Almondmilk Shaken Espresso, Pumpkin Spice Latte, and Apple Crisp Macchiato Starbucks' copycat recipes if you fancy checking them out too!
Iced Brown Sugar Oat Milk Shaken Espresso is a new level of coffee enlightenment that I am totally onboard with. Frothy, delicious, brown sugar sweet, creamy, oaty, iced coffee? Ok, my arm does not need twisting. Bring it on!
And when you add cinnamon and a pinch of sea salt? Game over. Simmer, shake, pour, stir. That first creamy, roasty-toasty, sugary, cinnamon sip? YASSSS PLEASE!
Homemade Iced Brown Sugar Oat Milk Shaken Espresso is a game-changer for your coffee drinking life!
Here's what you will be needing to make your own Iced Brown Sugar Oat Milk Shaken Espresso:
- Coffee - Best with a double shot of espresso but you can brew up the same amount of very strong coffee instead if you don't have an espresso maker. That's about (2 fl oz / 60 ml). I highly recommend the Breville Barista Express if you're in the market for a fantastic espresso machine though. Since having ours we very rarely get coffee out. It makes such great espresso!
- Syrup - Yep, we're making our own quick syrup with brown sugar, cinnamon, salt and water. Boil for 10 minutes and you're done. We're making plenty because it keeps for weeks...I see lots of deliciously sweet iced coffees in your future! You could use my apple brown sugar syrup if you prefer a hint of fall flavour!
- Oat milk - Homemade oat milk or store bought. You can use it straight from the carton, but if you've got a little hand held frother I highly recommend a little frothing action first. It makes for a deliciously bubbly, frothy coffee!
Tip - To make fancy crushed ice for your glass, put regular ice cubes in a freezer bag, push out the air, seal, then bash with a rolling pin until nicely chippy and crushed.
How to make Starbucks Iced Brown Sugar Oat Milk Shaken Espresso
Instead of venturing out for a Starbucks drink, make this deliciously sweet and creamy 10-minute homemade alternative. Here's how it's done:
- First up you need to make the syrup. Mix the sugar, water, salt and cinnamon and boil them for 10 minutes. You can keep this in the fridge for up to 4 weeks.
- Brew a double shot of espresso (or very strong coffee).
- Then pour a touch of syrup and the espresso over some ice in a mason jar or cocktail shaker and shake until really frothy.
- Put approximately one cup of ice (depending on the size of your glass) in a glass and pour the frothy coffee mixture over it, then top with oat milk (foamed or straight from the carton). Stir and enjoy!
I'm sure this coffee drink would be equally delicious made into a hot brown sugar vegan latte. To do this combine the brewed espresso and brown sugar syrup in a mug then top up with hot oat milk.
Storing the syrup
This recipe makes one iced shaken espresso drink, but multiple servings of the brown sugar syrup. Keep leftovers in a sealed jar/container in the fridge for up to 4 weeks and make more Iced Brown Sugar Oat Milk Shaken Espresso super quickly whenever the mood hits!
From Starbucks this is quite a sweet drink, but the beauty of making it at home is you can control the sweetness by using as much or as little brown sugar syrup as you like. I have a very sweet tooth and usually use 2 to 2½ tablespoons. If you don't have a sweet tooth I'd recommend starting with 1 tablespoon of syrup. You can always add a little more to taste if necessary.
Shaking the espresso and syrup together with ice creates a smoother coffee taste due to the quick cooling, dilution from the ice, and the aeration. I've tried it both ways, shaken and not, and you can definitely taste the difference. It's well worth the extra step.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Iced Brown Sugar Oat Milk Shaken EspressoAuthor:
For the syrup
- 1 cup (200 grams) brown sugar
- 1 cup (240 ml) water
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
For the shaken espresso
- 2 shots (2 fl oz / 60 ml) espresso , or the same amount of very strong brewed coffee
- About ¼ to ½ cup (60 - 120 ml) oat milk , or enough to top up the glass
For the brown sugar syrup
- First make the syrup. Add the brown sugar, water, cinnamon and salt to a small pan. Bring to a boil and simmer, stirring or swirling occasionally, for 10 minutes. Remove from the heat and pour into a small jar or other heat proof lidded container. Use right away or store in the fridge until needed.
For the shaken espresso
- Brew a double shot of espresso.
- To a jar or cocktail shaker, add some ice, then the espresso and a little brown sugar syrup (I like to use 2 tablespoons but you can add as much or as little as you like). Put the lid on and shake until foamy.
- Add ice to a tall glass and strain over the espresso syrup mixture.
- Top up with cold oat milk. I like to froth my oat milk with a hand held frother before adding it. It makes your iced coffee feel extra special!
- Stir well then enjoy!