Quick Copycat Iced Brown Sugar Oat Milk Shaken Espresso
A fast and easy recipe to make café-quality iced brown sugar oat milk shaken espresso at home, delivering a sweet, creamy, and frothy coffee experience.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots (about 60 ml or 2 fl oz) freshly brewed espresso or strong brewed coffee
- 2 teaspoons packed brown sugar
- ½ cup (120 ml) barista-style oat milk
- 1 cup (240 ml) ice cubes
- Optional: pinch of cinnamon or nutmeg for garnish
Instructions
- Pull or brew 2 shots (about 60 ml / 2 fl oz) of fresh espresso or strong coffee.
- While the espresso is still hot, stir in 2 teaspoons of brown sugar until completely dissolved.
- Add 1 cup (240 ml) of ice cubes into a cocktail shaker or mason jar.
- Pour the sweetened espresso over the ice in the shaker.
- Add ½ cup (120 ml) of barista-style oat milk.
- Secure the lid tightly and shake vigorously for 15-20 seconds until cold and frothy.
- Strain the mixture into a tall glass filled with fresh ice.
- Optional: Sprinkle a pinch of cinnamon or nutmeg on top before serving.
Notes
Use freshly brewed espresso for best flavor. Stir sugar into hot espresso to dissolve fully. Shake vigorously with plenty of ice to create frothy texture. Barista-style oat milk yields best creaminess. Can substitute strong brewed coffee if no espresso machine is available. Store brewed espresso with sugar in fridge up to 24 hours; shake with oat milk and ice before serving.
Nutrition
- Serving Size: 1 tall glass (about
- Calories: 110
- Sugar: 16
- Sodium: 40
- Fat: 2
- Saturated Fat: 0.2
- Carbohydrates: 20
- Fiber: 1
- Protein: 1
Keywords: iced coffee, brown sugar espresso, oat milk coffee, shaken espresso, dairy-free coffee, vegan coffee, quick coffee recipe