Creamy Iced Brown Sugar Oat Milk Shaken Espresso
A quick and easy homemade iced coffee recipe combining espresso, brown sugar, and oat milk shaken to create a creamy, frothy, and refreshing drink perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots (about 60 ml / 2 fl oz) freshly brewed espresso or strong brewed coffee
- 1 tablespoon (about 12 grams) packed brown sugar
- ¾ cup (180 ml / 6 fl oz) barista-style oat milk
- Ice cubes (about 1 cup / 240 ml)
- Optional: ¼ teaspoon vanilla extract
- Optional: Pinch of cinnamon for garnish
Instructions
- Brew 2 shots (60 ml / 2 fl oz) of espresso or strong coffee and let it cool slightly for 1-2 minutes.
- Pour the warm espresso into a mason jar or cocktail shaker and add 1 tablespoon (12 g) packed brown sugar.
- Secure the lid and shake vigorously for 15-20 seconds until frothy and sugar is dissolved.
- Fill a serving glass with about 1 cup (240 ml) of ice cubes.
- Pour the shaken espresso mixture over the ice.
- Top with ¾ cup (180 ml) oat milk, allowing it to swirl and mix naturally.
- Optionally, add ¼ teaspoon vanilla extract before shaking or sprinkle cinnamon on top for garnish.
- Serve immediately with a straw or spoon.
Notes
Shake the espresso while it is still warm to dissolve the brown sugar properly and create a silky texture. Use barista-style oat milk for best creaminess and froth. Large ice cubes help keep the drink cold without quick dilution. You can pre-brew espresso and store it in the fridge up to 24 hours, but shake with brown sugar and add oat milk fresh before serving.
Nutrition
- Serving Size: 1 tall glass (about
- Calories: 120150
- Sugar: 1215
- Sodium: 5070
- Fat: 23
- Saturated Fat: 0.3
- Carbohydrates: 1520
- Fiber: 12
- Protein: 46
Keywords: iced coffee, shaken espresso, brown sugar coffee, oat milk coffee, creamy iced coffee, easy iced espresso, homemade iced coffee