Home Café: Brown Sugar Shaken Espresso with Oat Milk

Up next from the home cafe, a drink that Starbucks released in early March (late February?) of this year that quickly gained attention: the brown sugar oat milk shaken espresso. Besides being a mouthful to say, this drink is tasty and can easily be made at home for a fraction of the cost.

an iced espresso with brown sugar and oat milk


two shots of espresso or about 1/4 c very strongly brewed coffee

2-3 teaspoons brown sugar cinnamon syrup: I either use Torani’s Brown Sugar Cinnamon syrup or make a brown sugar cinnamon simple syrup (see this post about simple syrups and variations)

1-2 teaspoons brown sugar

3/4 cup plain or vanilla oat milk (depending on how sweet you like your drinks)

jar with a screw-top lid

1/4 c ice

  1. Pour 2-3 teaspoons of brown sugar syrup, along with 1-2 teaspoons of actual brown sugar in the bottom of a jar.
  2. Prepare 1-2 shots of espresso, pour over the brown sugar and syrup mixture.
  3. Use a milk frother or a spoon to stir the mixture until just combined.
  4. Pour 3/4 cup of plain or vanilla oat milk on top.
  5. Screw the lid on the jar, shake until frothy, and pour over 1/4 cup of ice in a tall glass cup. Sprinkle the top with some brown sugar and cinnamon for an added flavor boost.

If i’m feeling like a super sweet, brown sugary drink I’ll stir a teaspoon of brown sugar or syrup into the milk before adding to the coffee. I’ve tried making this drink with almond milk and regular milk, and I begrudgingly will admit that the oat milk is the best. Something about the creamier texture of oats turned into a “milk” fits well with the warm flavor profile of the brown sugar.

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