Iced Brown Sugar Oatmilk Shaken Espresso

by BlendedAndBrewed
Prep: 5m
Cook: 5m
drink
Iced Brown Sugar Oatmilk Shaken Espresso - Image

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Ingredients
Servings:1
1/4cupbrown sugar
1/4cupwater
1/2tspground cinnamon
1tbspmaple syrup
1/4tspvanilla extract
3ozespresso
1/2cupoat milk
1cupice
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the brown sugar syrup

    In a small saucepan, combine the brown sugar, water, ground cinnamon, maple syrup, and vanilla. Warm over medium heat, stirring, until the sugar fully dissolves, about 3 to 5 minutes. Pull it off the heat and let it cool for a minute. This makes more than one drink's worth, so keep the extra in a jar in the fridge for the rest of the week.

  1. 2

    Brew and shake

    Brew the espresso (strong cold brew works too if you don't have a machine). Add the espresso, about 3/4 ounce of the brown sugar syrup, a shake of cinnamon, and half of the ice to a cocktail shaker or a lidded jar. Shake hard for 10 to 15 seconds, until it's cold and foamy on top.

  2. 3

    Build the glass

    Fill a tall 12-ounce glass with the rest of the ice. Pour the shaken espresso right over the top, foam and all.

  3. 4

    Top and serve

    Slowly pour the oat milk over the back of a spoon so it layers into that golden swirl instead of mixing straight in. Dust with a little more cinnamon and drink it right away while the foam is still there.

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Iced Brown Sugar Oatmilk Shaken Espresso

Created by: BlendedAndBrewed

Prep Time: 5m
Cook Time: 5m
Servings: 1

Ingredients

  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1/2 tsp ground cinnamon
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 3 oz espresso
  • 1/2 cup oat milk
  • 1 cup ice

Instructions

  1. Make the brown sugar syrupIn a small saucepan, combine the brown sugar, water, ground cinnamon, maple syrup, and vanilla. Warm over medium heat, stirring, until the sugar fully dissolves, about 3 to 5 minutes. Pull it off the heat and let it cool for a minute. This makes more than one drink's worth, so keep the extra in a jar in the fridge for the rest of the week.
  2. Brew and shakeBrew the espresso (strong cold brew works too if you don't have a machine). Add the espresso, about 3/4 ounce of the brown sugar syrup, a shake of cinnamon, and half of the ice to a cocktail shaker or a lidded jar. Shake hard for 10 to 15 seconds, until it's cold and foamy on top.
  3. Build the glassFill a tall 12-ounce glass with the rest of the ice. Pour the shaken espresso right over the top, foam and all.
  4. Top and serveSlowly pour the oat milk over the back of a spoon so it layers into that golden swirl instead of mixing straight in. Dust with a little more cinnamon and drink it right away while the foam is still there.

Notes & Tips

This is the one that finally got me to stop paying six bucks at the drive-thru. The brown sugar syrup is the whole game here — that molasses-and-cinnamon thing tastes like an oatmeal cookie, and the oat milk keeps it creamy without going heavy. Don't skip the maple syrup in the syrup; it's what stops the milk from sinking straight to the bottom and makes the flavor taste legit instead of flat. Shake it like you mean it, because the foam is what makes it feel fancy. Make a jar of the syrup on Sunday and you're set for the week.