Brown Sugar Oat Milk Espresso (Printable View)

Shaken espresso sweetened with brown sugar syrup, topped with chilled oat milk for a creamy, refreshing cafe drink.

# What You Need:

→ Espresso

01 - 2 shots (about 60 ml) espresso, hot and freshly brewed

→ Brown Sugar Syrup

02 - 2 tablespoons light or dark brown sugar
03 - 1 tablespoon hot water
04 - 1/4 teaspoon ground cinnamon (optional)

→ Assembly

05 - 1/2 cup (120 ml) oat milk, chilled
06 - Ice cubes

# How To Make It:

01 - In a small bowl or glass, combine brown sugar, hot water, and cinnamon (if using). Stir until the sugar fully dissolves.
02 - Brew 2 shots of espresso.
03 - In a cocktail shaker or a mason jar with a lid, add the freshly brewed espresso and brown sugar syrup. Fill the shaker halfway with ice.
04 - Secure the lid and shake vigorously for about 20 seconds, until well chilled and slightly frothy.
05 - Fill a serving glass with ice. Strain the shaken espresso mixture over the ice.
06 - Pour chilled oat milk over the espresso, allowing it to swirl and combine. Stir gently if desired.
07 - Serve immediately.

# Expert Tips:

01 -
  • Shaking espresso with brown sugar and oat milk makes every sip feel a little luxurious—like your favorite café order, but in pajamas.
  • It’s endlessly adaptable: you can tweak the sweetness, add spices, or swap in any plant milk that catches your fancy.
02 -
  • Too little shaking, and you’ll miss out on the frothy texture that makes this so refreshing.
  • Forgetting to dissolve the sugar thoroughly will leave you with gritty sips at the bottom—don’t rush that first step.
03 -
  • I always shake the drink longer than I think I should—the extra time makes the foam irresistibly velvety.
  • Add your ice to the shaker just before shaking so it doesn’t melt and dilute the espresso.
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