Go Back
Brown Sugar Oatmilk Shaken Espresso
Rachel Kim

Brown Sugar Oatmilk Shaken Espresso

A cinnamon brown sugar syrup is the fourth scratch syrup and dissolves completely before it ever reaches ice. Shaking hot espresso with syrup and ice creates a temporary foam and chills it fast. Oatmilk is poured last, leaving the drink marbled and coffee-forward instead of turning it into a large iced latte.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 cup packed dark brown sugar
  • 1 cup water
  • 2 cinnamon sticks
  • 1/4 tsp kosher salt
  • 24 shots espresso or 4 cups strong coffee chilled
  • Ice
  • 4 cups barista-style oatmilk

Method
 

  1. Simmer brown sugar, water, cinnamon sticks and salt for 4 minutes, then cool and remove the sticks.
  2. Refrigerate the brown sugar syrup in a covered jar.
  3. For each drink, add 3 espresso shots, 2 tablespoons syrup and 1 cup ice to a tightly sealed shaker.
  4. Shake vigorously for 15 seconds until cold and foamy.
  5. Pour into a tall glass and top with 1/2 cup oatmilk without stirring completely.