Iced Brown Sugar Oat Milk Shaken Espresso
Author:Save yourself some dollars and make your own Iced Brown Sugar Oat Milk Shaken Espresso at home! This 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!
Ingredients
For the syrup (you'll have lots leftover for future drinks!)
- 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
- ice
INSTRUCTIONS
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!
NOTES
This recipe makes one iced shaken espresso drink, but multiple servings (¾ cup) of the brown sugar syrup. Keep leftovers in a sealed jar/container in the fridge for up to 4 weeks.
Nutritional information is calculated using 2 tablespoons of syrup per serving of iced coffee.
NUTRITION
Serving: 1serving | Calories: 162kcal | Carbohydrates: 37g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 162mg | Fiber: 1g | Sugar: 33g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg
