Brown Sugar Oat Milk Espresso (Print Version)

Frothy shaken espresso sweetened with brown sugar syrup and topped with chilled oat milk.

# What You'll 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

# Steps to Follow:

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.

# Additional Tips::

01 -
  • You’ll feel like you’ve cracked the code to café magic in your own kitchen.
  • This recipe is a lifesaver when you want something extra refreshing but dairy-free.
02 -
  • Once I skipped shaking long enough out of impatience, and the drink tasted flat and warm — don’t rush this step.
  • Sifting the cinnamon into the syrup helps avoid stubborn lumps that cling awkwardly to the glass.
03 -
  • Shaking your espresso until your hands get chilly gives you that perfect creamy, velvety top.
  • A light sprinkle of cinnamon on top at the end makes it totally café-level.
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