Brown sugar oatmilk shaken espresso recipe
Jack Donnell
At a glance
Make brown sugar oatmilk shaken espresso with a measured coffee base, cinnamon, ice, and oat milk. Includes safe shaker technique and foam adjustments.
Brown sugar oatmilk shaken espresso combines espresso, brown sugar, cinnamon, ice, and a splash of oat milk. Shaking chills and aerates the coffee, creating a light foam before the milk is poured. This home version keeps the coffee more prominent than a milk-heavy iced latte.
Dissolve the sugar while the espresso is hot, then let it stop steaming before it enters a shaker with plenty of ice. Use a proper cocktail shaker and its normal technique; do not seal steaming coffee in a glass jar.
Brown sugar oatmilk shaken espresso recipe
Yield: 1 drink · Prep: about 3 minutes · Cook/brew: about 2 minutes · Total: about 5 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Espresso maker, heat-resistant cup, spoon, cocktail shaker, strainer, and a 16 fl oz glass.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 2 teaspoons (8 g) packed light brown sugar
- 1/8 teaspoon ground cinnamon
- 1/2 cup (120 ml) cold oat milk
- 1 cup ice cubes (about 140 g) for shaking
- 1/2 cup ice cubes (about 70 g) for serving
Instructions
- Dissolve the sugar. Brew espresso into a heat-resistant cup. Stir in brown sugar until dissolved, then add cinnamon.
- Cool briefly. Let the coffee mixture stop steaming. Put the measured shaking ice into a cocktail shaker.
- Shake. Add the coffee mixture to the ice. Close the cocktail shaker according to its instructions and shake for about 15 seconds until chilled and foamy.
- Serve with oat milk. Strain into a glass over fresh serving ice. Pour the cold oat milk over the coffee, spoon in any foam left in the shaker, and serve.
Tips and adjustments
Not enough foam?
Use freshly prepared espresso and enough ice, then shake firmly. Foam varies with the coffee and equipment; it is not a precise measure of drink quality.
No cocktail shaker?
Stir the cooled coffee and sugar mixture vigorously with ice in an open pitcher, then pour into a glass and add oat milk. The drink will have less aeration.
Cinnamon stays on top?
Ground cinnamon does not dissolve fully. Stir before sipping, or use less on the next serving for a lighter spice texture.
Common questions
Do I shake the oat milk too?
This recipe adds oat milk after shaking so the coffee foam remains distinct. Shaking everything together is a variation with a different, more integrated texture.
Can I use regular milk?
Yes. Substitute the same measured amount to compare the flavor and texture. The drink name here describes the oat milk version.
More coffee recipes
- Iced caramel macchiato recipe
- Cinnamon dolce latte recipe with a quick brown sugar base
- Iced latte recipe with espresso and cold milk
Browse all coffee recipes or return to our recipe collection.
Further reading: Shaken espresso format. The measured preparation above is a Chroma home starting version.
Illustrative stock photo: Pexels, used under the Pexels license.