Iced Brown Sugar Oat Milk Shaken Espresso
How I Fell in Love with This Iced Espresso Drink
You know those days when you wake up and seriously question why you thought having kids and adopting a hyperactive cat was a stellar idea? That happened to me last Tuesday. Now, I could’ve reached for plain ol’ drip coffee, but I needed something fancier. Starbucks had just released their iced brown sugar oat drink, but (brace yourself) my wallet staged a protest. So, inspired by desperation and a sort-of-clean fridge, I whipped this up. The first time I shook it way too hard—the cat judged me and my “espresso rain”—but man, it tasted heavenly. Now, every time I pull out a jar and rattle my espresso, it feels like a mini-coffee house in my kitchen, minus the queue and with extra chaos.
Why You’ll Love This (At Least, I Hope!)
I make this Iced Brown Sugar Oat Milk Shaken Espresso when I want to feel a little bit fancy (but also too lazy to properly froth milk). My family goes mad for this since it’s sweet but not too sweet—plus, they like the drama of watching me shake it like I’m starting a party solo at noon; I mean, it does sound impressive. And if you’re someone who hates the burnt taste of macho espresso shots, the oat milk and brown sugar soften everything up. (I’ll admit, the ice-to-espresso ratio has frustrated me—too little ice and you get coffee soup; too much and it’s like drinking chilly sorrow. But trust me, after a few goes, you’ll nail it.)
Your Grocery List (and Honestly, Some Swaps)
- Two shots of espresso (or hey, three if you want to see through time; when I’m feeling lazy I use really strong stovetop coffee, totally works)
- 1-2 tablespoons dark brown sugar (sometimes I cheat with maple syrup or honey—yes, I know it’s not traditional, but life’s too short, right?)
- A splash of water, for melting sugar if you want to be a purist, but mostly I skip it and hope for the best
- Half a cup to three-quarters of oat milk (grandma swears by Oatly but, actually, I find the store brand works mostly fine except one time, with that super watery one, it tasted like disappointment)
- Loads of ice (I dump in whatever fits—sometimes big cubes, sometimes those little ones that melt fast but are super fun)
- Pinch of ground cinnamon (optional, but I’m a big fan of a tiny shake on top)
What You Actually Do (Step by Step—But Don’t Overthink It!)
- Brew your espresso. I use my slightly stubborn stovetop maker, but instant espresso actually works if you’re not fussy—it’s more about the vibe than technical perfection here.
- While your coffee is brewing, toss the brown sugar in a heat-safe jar or a shaker. (I use a retired jam jar because… well, why not? Plus, less to clean up.)
- Pour the hot espresso over the sugar. This is where I sneak a sniff—it smells absurdly good and makes me less grumpy. Stir a bit so the sugar kinda melts (don’t worry if it doesn’t fully dissolve yet—mine never does, and nobody’s thrown me out for it.)
- Add a handful of ice, enough to fill maybe halfway or a bit more—honestly, use as much as makes you happy.
- Put on the lid and go to town shaking it. Proper good rattle for 20-30 seconds; it’s supposed to foam, but sometimes it just looks weird at this point. (My neighbor once peeked in and thought I was making cocktails.)
- Open, pour over more ice in a tall glass, and top with oat milk. If you want that TikTok swirl effect, pour slowly and watch it swirl—it’s oddly hypnotic.
- Sprinkle with cinnamon or, if you’re me, sometimes I go overboard and throw on nutmeg too. Sip and sigh—so much better than queueing, right?
What I’ve Learned the Hard Way (Aka, Notes)
- Once, I tried not melting the sugar at all and just went for it—ended up with a brown sugar crunch at the bottom; not bad, but a bit weird with a straw.
- If your oat milk is too cold straight from the fridge, you’ll barely taste anything. Actually, let it sit out for a few minutes—it’s worth it.
- On second thought, don’t use flavored oat milks (like vanilla or chocolate); it turns into dessert, and not in a good way. Unless that’s what you want, then… nevermind.
Variations I’ve Messed Around With (Some Successes, Some Not…)
- Swapping oat for almond milk—oddly thinner but still works. Soy was, well, kinda sad.
- Once, in a moment of madness, I added a scoop of protein powder. Tasted like gym socks. Not recommended.
- Chai spices instead of cinnamon for a kind of spicy kick—it was fun, though my partner called it “coffee curry.”
- For an adult twist, a shot of whiskey. Maybe don’t do that on a Tuesday morning, though.
If You Don’t Have Fancy Gear (No Worries)
I use an old screw-top jar; it’s perfect, and I can pretend I’m a rustic barista. No espresso machine? Just use very strong coffee, like I do when my espresso pot is hiding. And don’t sweat the shaker—a protein shaker, a cocktail shaker, or a big cup with a tight lid all do the trick. I once used a Thermos flask; it was fine, but made the next water I drank taste faintly of coffee for a week.
About Storage (Though Mine Never Lasts, Ha)
Supposedly you can store the espresso, sugar, and milk mix in a sealed jar in the fridge for up to 24 hours. But, honestly, in my house it never lasts that long. If you do somehow have leftovers, shake it well again before pouring—it settles a bit and gets a little weird-looking if left sitting.
How I Like to Serve It (And a Weird Tradition)
I love it poured into a tall glass with a silly straw. My youngest always insists on adding a little paper umbrella because “it looks like a holiday drink,” so sometimes I play along. It’s weirdly uplifting. And, hey, sometimes I serve it with a side of scones—these ones are fab, scones are just fancy biscuits, right?
Things I Messed Up Before: Pro Tips
- I once tried rushing the shaking step—regret. It just tasted flat and sad, so give it a proper shake, even if you look a bit silly.
- Don’t skip dissolving at least some of the sugar, or it’s gritty. Or actually, if you like a surprise crunch, ignore me.
- Espresso too hot? Wait a minute before shaking, or the jar lid will pop off and you’ll spend ten minutes cleaning (ask me how I know…)
Questions I Keep Getting (And My Real Answers)
“What kind of oat milk is best?” People seem to ask this a lot—honestly, I like the extra creamy ones, but I’ve used the boxed up shelf stuff and it works too. Wired did a taste test if you want the nitty gritty.
“Can I make this without espresso?” Oh heck yes. Just use really strong brewed coffee—almost too strong!—and you’ll be fine. Just don’t use instant granules unless you’re desperate (tried it once, tasted like sad mud).
“Why brown sugar, can I swap it?” Sure, I’ve used maple syrup. Honey even, though it’s got a different vibe. White sugar is a bit basic, but it’ll do.
“Does it really matter if the milk is cold?” I mean, sort of. Too cold and you lose flavor, too warm and you—well—you’ve got a weird lukewarm drink. But hey, try it both ways and see which one you vibe with best.
And before I forget, here’s another great copycat recipe from The Kitchn that inspired my first go at this—it’s good if you want a more step-by-step approach (but fewer cat jokes).
Ingredients
- 2 shots espresso (about 2 ounces)
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup oat milk (chilled)
- 1 cup ice cubes
- Pinch of sea salt (optional)
- Brown sugar syrup (optional, for drizzling)
Instructions
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1Brew 2 shots of espresso and set aside.
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2In a cocktail shaker or jar with a lid, combine hot espresso, brown sugar, vanilla extract, ground cinnamon, and a pinch of sea salt. Stir or shake until the sugar is dissolved.
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3Add the ice cubes to the shaker, cover tightly, and shake vigorously for about 20 seconds until well-chilled and frothy.
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4Pour the shaken espresso mixture into two glasses filled with ice.
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5Top each glass with chilled oat milk. Swirl gently to combine.
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6Drizzle with additional brown sugar syrup if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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