I created an Iced Brown Sugar Oatmilk Shaken Espresso you can make at home that stands out among Cold Coffee Recipes thanks to one surprising twist.

Jump to Recipe

I still can’t believe how two simple things can wake me up better than any fancy coffee shop. I created this Iced Brown Sugar Oatmilk Shaken Espresso on a sleepy morning when I refused to leave my pajamas, and it surprised me how layered it felt.

Rich espresso folds into creamy oat milk and the cold texture keeps it electric not sleepy, and you start to wonder how something so uncomplicated manages to taste like a treat. It’s lazy morning magic that somehow feels intentional, perfect for when you want a quick upgrade to your routine.

Espresso Recipes

Ingredients

Print Recipe (No Advertisments)

Espresso adds bold caffeine, barely any protein, mostly bitter with rich roasted aroma
Brown sugar syrup brings sweetness and carbs, melts into drinks, makes it cozy
Oat milk gives creamy texture, a little fiber and carbs, dairy free
Pinch of cinnamon adds warm spice, antioxidants, and subtle sweetness
Ice chills fast and dilutes slightly, keeps drink balanced dont make it bitter
Vanilla gives floral sweet notes, tricks flavor into tasting richer
Barista style oat milk froths better, adds mouthfeel, higher fat content
Brown sugar syrup controls sweetness, use more if you like it sweeter

Ingredient Quantities

2 shots espresso, about 60 ml total, fresh or cooled a bit

2 tablespoons brown sugar simple syrup, about 30 ml, use more if you like it sweeter

3/4 cup oat milk, chilled, barista style works best for texture

1 cup ice, roughly filled

Pinch ground cinnamon, plus extra for sprinkling on top

Optional 1 tablespoon vanilla syrup or 1/4 teaspoon vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Pull 2 shots of espresso (about 60 ml) or brew very strong coffee, then add 2 tablespoons brown sugar simple syrup and a pinch of ground cinnamon while it’s hot so the syrup dissolves and the cinnamon wakes up the flavor.

2. Stir in the optional vanilla syrup or 1/4 teaspoon vanilla extract now if you want that vanilla note, taste and add a little more syrup if you like it sweeter.

3. Let the espresso mixture cool for a minute or two so it’s not scalding when it hits the ice, but you dont need it totally cold.

4. Fill a cocktail shaker or a large mason jar about 1 cup with ice, roughly packed.

5. Pour the espresso + syrup mixture over the ice, then add 3/4 cup chilled oat milk (barista style works best for a creamy texture).

6. Put the lid on tight and shake like mad for 10 to 20 seconds until the drink is frothy and very chilled, this is the trick that makes it airy and cafe-like.

7. Fill a tall glass with fresh ice if you want extra chill, then strain or pour the shaken mixture into the glass.

8. Sprinkle a little extra ground cinnamon on top, give it a tiny stir, stick in a straw and enjoy in your pajamas.

Equipment Needed

1. Espresso machine, Moka pot or Aeropress for pulling about 2 shots of espresso
2. Coffee grinder if youre using whole beans
3. Small saucepan or microwave safe cup plus a spoon to make and stir the brown sugar simple syrup
4. Measuring spoons (1 tablespoon and 1/4 teaspoon) or a small jigger for the syrups and vanilla
5. Cocktail shaker or large mason jar with a tight lid to shake the drink frothy and cold
6. Fine mesh strainer or the shaker’s built in strainer for a smoother pour
7. Tall serving glass and a straw
8. Ice scoop or measuring cup for about 1 cup of ice

FAQ

Q: Can I swap oat milk for regular milk or another plant milk? A: Yep, you can use whole milk, soy, almond or pea milk, but barista oat milk gives the creamiest, foamiest texture. Other milks will change mouthfeel and how it froths so you might want to stir more or shake longer.

Q: How do I make brown sugar simple syrup and how much do I need? A: Make a 1:1 simple syrup by heating equal parts brown sugar and water until the sugar dissolves, then cool. For this drink you need about 2 tablespoons, but make extra, it keeps in the fridge for 2 weeks.

Q: Can I make this ahead of time? A: You can brew the espresso and chill it, and prep the syrup in advance, but for best texture shake and assemble right before drinking. If you pre-mix with ice it gets watery fast.

Q: How do I get that silky, frothy shaken texture? A: Use chilled barista oat milk and a good, tight shaker. Add espresso, syrup, milk, ice and shake hard for 10 to 15 seconds. A vigorous shake gives the best tiny bubbles and creamy top.

Q: Can I use instant espresso or cold brew instead of shots? A: Yes, instant espresso or very strong brewed coffee works if you dont have an espresso machine. Cold brew is milder so use a little more to match strength of two shots.

Q: Do I have to add cinnamon or vanilla? A: No, both are optional. Cinnamon adds warmth and a nice scent, vanilla gives a sweet rounded note. Add to taste, start small cause a little goes a long way.

Iced Brown Sugar Oatmilk Shaken Espresso Recipe – Milk And Pop Substitutions and Variations

Espresso: swap for about 1/3 cup strong brewed coffee or 60–90 ml cold brew concentrate. If using regular drip coffee make it double strength so the drink doesn’t taste weak. Instant espresso dissolved in a little hot water works too.
Brown sugar simple syrup: use equal parts maple syrup or honey syrup for a different flavor, or make plain simple syrup and stir in a teaspoon of molasses to mimic brown sugar. Start with the same 2 tbsp and tweak to taste.
Oat milk: substitute with barista soy milk, barista almond milk, or whole dairy milk for a creamier texture. Almond will be thinner, soy or dairy usually froth and mouthfeel better.
Vanilla syrup/extract: if you don’t have vanilla syrup use 1/2 tsp vanilla extract, or try 1 tbsp caramel or hazelnut syrup for a flavored twist, or just skip it and add a little extra cinnamon.

Pro Tips

1) Freeze extra espresso into ice cubes. Throw those in instead of plain ice so your drink stays bold and doesnt get watered down as it melts.

2) Use small, hard ice or crushed ice when you shake. It chills and froths way better than big cubes, but dont leave it in so long that it over-dilutes the drink.

3) Make a slightly thicker brown sugar syrup (more sugar to water) or simmer a pinch of cinnamon in the syrup. It gives a rounder mouthfeel and the spice actually blooms better when it’s in the syrup first.

4) If you want extra creaminess, give the oat milk a quick whisk or cold froth before adding it, or add a tablespoon of full fat coconut milk for body. It makes the texture cafe-level without changing the flavor too much.

Iced Brown Sugar Oatmilk Shaken Espresso Recipe – Milk And Pop

Recipe by Sam Ecclestone

0.0 from 0 votes

I created an Iced Brown Sugar Oatmilk Shaken Espresso you can make at home that stands out among Cold Coffee Recipes thanks to one surprising twist.

Servings

servings

Calories

210

kcal

Equipment: 1. Espresso machine, Moka pot or Aeropress for pulling about 2 shots of espresso
2. Coffee grinder if youre using whole beans
3. Small saucepan or microwave safe cup plus a spoon to make and stir the brown sugar simple syrup
4. Measuring spoons (1 tablespoon and 1/4 teaspoon) or a small jigger for the syrups and vanilla
5. Cocktail shaker or large mason jar with a tight lid to shake the drink frothy and cold
6. Fine mesh strainer or the shaker’s built in strainer for a smoother pour
7. Tall serving glass and a straw
8. Ice scoop or measuring cup for about 1 cup of ice

Ingredients

2 shots espresso, about 60 ml total, fresh or cooled a bit
2 tablespoons brown sugar simple syrup, about 30 ml, use more if you like it sweeter
3/4 cup oat milk, chilled, barista style works best for texture
1 cup ice, roughly filled
Pinch ground cinnamon, plus extra for sprinkling on top
Optional 1 tablespoon vanilla syrup or 1/4 teaspoon vanilla extract

Directions

Pull 2 shots of espresso (about 60 ml) or brew very strong coffee, then add 2 tablespoons brown sugar simple syrup and a pinch of ground cinnamon while it's hot so the syrup dissolves and the cinnamon wakes up the flavor.
Stir in the optional vanilla syrup or 1/4 teaspoon vanilla extract now if you want that vanilla note, taste and add a little more syrup if you like it sweeter.
Let the espresso mixture cool for a minute or two so it's not scalding when it hits the ice, but you dont need it totally cold.
Fill a cocktail shaker or a large mason jar about 1 cup with ice, roughly packed.
Pour the espresso + syrup mixture over the ice, then add 3/4 cup chilled oat milk (barista style works best for a creamy texture).
Put the lid on tight and shake like mad for 10 to 20 seconds until the drink is frothy and very chilled, this is the trick that makes it airy and cafe-like.
Fill a tall glass with fresh ice if you want extra chill, then strain or pour the shaken mixture into the glass.
Sprinkle a little extra ground cinnamon on top, give it a tiny stir, stick in a straw and enjoy in your pajamas.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.