Iced Brown Sugar Oat Milk Shaken Espresso Recipe

This Iced Brown Sugar Oat Milk Shaken Espresso is smooth, sweet, and has that perfect little cinnamon kick. You can shake it up at home in under 15 minutes with a few basic ingredients — no special tools, no weird syrups, and way cheaper than grabbing one out.

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Quick Summary

• Prep time: 10 mins
• Cook time: 5 mins
• Flavor: bold, spiced, creamy
• Great for: morning pick-me-ups, hot afternoons, oat milk lovers

Why I Like This Recipe

Needed caffeine. Didn’t want to leave the house. Had espresso and oat milk, figured I’d try a thing — shook it up with some homemade brown sugar syrup, and wow. Cold, sweet, strong, easy. Made it again the next day. And the next. No regrets.

Ingredients

Brown Sugar Cinnamon Syrup

• 1¼ cups dark brown sugar
• 1 cup water
• 1 tsp cassia ground cinnamon
• ½ tsp Saigon cinnamon (or just use more of one if that’s all you have)
• ¾ tsp vanilla extract

Drink

• 2 shots espresso (about 2 oz)
• 1½ cups ice
• 2 tbsp brown sugar cinnamon syrup
• ¼ cup oat milk

How To Make Iced Brown Sugar Oat Milk Shaken Espresso

1. Make the syrup: Combine brown sugar, water, and both cinnamons in a small pot. Bring it to a boil while whisking. Lower heat, simmer for 5 mins. Take it off the heat, stir in vanilla. Let it cool. Strain if you want it super smooth.
2. Make the drink: In a jar or shaker: add ice, espresso, and 2 tbsp of the syrup. Shake hard — like 15 seconds. Pour into a glass. Top with oat milk. Stir or leave it layered, totally your call.

Tips for Success

• Use strong espresso — this drink needs a bold base to balance the sweetness.
• Let the syrup cool before using or it’ll melt your ice.
• Oat milk foams okay, but don’t expect latte-level fluff.
• Adjust the syrup to your taste. Want it sweeter? Add more.
• Store leftover syrup in the fridge — lasts a couple weeks easy.

Storage and Reheating

• Syrup: Keep in a sealed jar in the fridge. Use for more drinks or drizzle on toast or oatmeal.
• Drink: Best fresh. If it sits too long, the ice melts and waters it down. Just make one at a time.

Frequently Asked Questions

• Can I use regular milk instead of oat milk?
  Yeah. Any milk works. Oat just has that creaminess and a bit of sweetness that fits the vibe.
• Do I need both kinds of cinnamon?
  Nope. It’s nice if you’ve got it, but not a dealbreaker. One type is fine.
• Can I use cold brew instead of espresso?
  Sort of. It won’t taste the same — espresso has that strong punch. But it works in a pinch.
• Is the syrup reusable?
  Totally. You’ll have extra. Use it in other drinks, or stir into plain iced coffee.
• Can I make it ahead?
  You can shake everything but the ice, then chill it. Add ice and oat milk right before drinking.

Common Mistakes and How to Dodge Them

• Using hot espresso over ice without shaking: Melts the ice instantly and makes the drink flat. Shaking chills it fast and gives it that frothy top.
• Too much syrup: It’s tempting. But start with 1–2 tablespoons and taste. You can always add more, but can’t unsweeten.
• Skipping the simmer on the syrup: You need the heat to dissolve the sugar and infuse the cinnamon. Otherwise, it’s just sweet water.
• Weak coffee: Don’t use watery drip coffee. This needs strong espresso to balance out the sweet + milk.
• Forgetting to cool the syrup: If it’s still hot, it melts the ice fast and makes your drink taste watered down. Let it chill first.

Nutrition Facts (Per Serving)

• Calories: 145 kcal
• Total Fat: 1g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 78mg
• Potassium: 124mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 1g