Creamy Iced Brown Sugar Oat Milk Shaken Espresso
A quick and refreshing iced espresso drink shaken with brown sugar and oat milk to create a creamy, frothy summer beverage with a perfect balance of sweetness and bold coffee flavor.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- Double shot of espresso (about 2 oz / 60 ml), freshly brewed
- 1 to 2 teaspoons light brown sugar
- 3/4 cup (180 ml) oat milk (preferably barista-style)
- Ice cubes
- 1/4 teaspoon vanilla extract (optional)
Instructions
- Brew your espresso: Pull a double shot (about 2 oz / 60 ml) of espresso using your preferred method. Alternatively, use strong coffee concentrate.
- While the espresso is still hot, pour it into your shaker or jar and add 1 to 2 teaspoons of brown sugar.
- Seal the shaker tightly and shake vigorously for about 20 seconds to dissolve the sugar and create frothy foam.
- Fill a tall glass with ice cubes.
- Pour 3/4 cup (180 ml) oat milk over the ice. Stir in vanilla extract if using before adding.
- Slowly strain or pour the shaken espresso over the oat milk and ice, allowing the foam to float on top.
- Optionally, stir lightly for a uniform flavor or leave layered.
- Enjoy immediately, sipping through a straw or directly from the glass.
Notes
Use hot espresso to dissolve sugar fully and create frothy foam. Shake vigorously but securely to avoid spills. Adjust sweetness to taste. If sugar doesn’t dissolve fully, stir quickly before pouring. For dairy-free alternatives, almond milk can be used but is less creamy. Whole milk or half-and-half can be used for a richer version but changes the lightness.
Nutrition
- Serving Size: 1 tall glass (about
- Calories: 90120
- Fat: 23
- Carbohydrates: 1518
- Protein: 12
Keywords: iced espresso, brown sugar, oat milk, shaken espresso, summer drink, creamy coffee, dairy-free coffee, vegan coffee