If You Love Coffee, Just Wait Until You Try This
Honestly, the first time I tried the Starbucks Iced Brown Sugar Oatmilk Shaken Espresso I was both impressed and a tiny bit miffed. Impressed, because oh my word, it was delicious. Miffed, because I stood there tallying up how often my craving for those sweet, spicy sips would drain my wallet (rough maths: too frequently). So after about the third or fourth order, I thought – how hard can this really be? Turns out, not very! After a little trial, some error, a blender mishap, and once angrily shaking the mix in a less-than-watertight jar (big mistake, don’t recommend), I came up with a version that even my more discerning coffee-loving pals have started requesting instead of takeout. Fair warning: making it at home means you’re now the barista for everyone who walks in your door. Sorry, that’s just the deal.
Why This Recipe Gets So Much Love In My House
I’ll make this pretty much anytime the weather tips above “light jacket.” Or, when I just need a pick-me-up that isn’t, you know, straight jet fuel. My niece calls this the “happy coffee” because of that brown sugar cinnamon sweetness (her description, not mine). Plus – real talk – it’s kind of fun shaking things up like you’re making a fancy cocktail at brunch. I mean, who needs an excuse?
What You’ll Need (But Let’s Be Flexible)
- 2 shots (about 1/2 cup) strong espresso – I use my old stovetop moka pot, but any strong coffee works. (My friend swears by instant espresso powder, honestly.)
- 2 tablespoons brown sugar – Dark brown sugar is my usual, but light works, or coconut sugar in a pinch. (Gran might say only the real stuff counts, but whatever’s in the cupboard…)
- 1/4 teaspoon ground cinnamon – Sometimes a little more, sometimes none if I’m feeling plain. Chai spice? Go wild.
- 1/2 cup oat milk – Any creamy oat milk. I use the full-fat barista style, but regular is fine, or hey, almond milk if that’s what you’ve got.
- Ice – A solid handful, or 5-6 cubes (metric, right?)
- Pinch of salt (optional) – I was skeptical, but it gives a little magic if you remember.
Let’s Get Shakin’ – Easier Than You’d Think
- Brew your espresso nice and strong. This is where I usually sneak a taste, but if you’re rushed, just make sure it’s hot and robust.
- Pour the espresso into a mason jar or any biggish jar with a tight lid (or a cocktail shaker, if you’re feeling pro).
- Add the brown sugar, cinnamon, and a pinch of salt if using. Screw the lid on tight (seriously, super tight – learned the hard way) and shake like you’re making a milkshake, for at least 20 seconds. Don’t worry if it looks really frothy or noisy; that’s perfect.
- Toss a generous handful of ice into your favorite glass – I overdo it, but nobody here’s ever complained.
- Strain or just pour the shaken espresso mixture over the ice. Half the time I skip the strainer, but you do you.
- Top with oat milk. Give it a gentle stir and marvel at those swirly layers. (At this stage, I usually snap a quick pic before it mixes together. Just me?)
- If you’re feeling extra, dust with a pinch more cinnamon. Or don’t. I probably will anyway.
Little Discoveries From My Kitchen
- Shake longer than you’d think. I rushed it once and, frankly, it just tasted like cold coffee with stuff floating in it. Rookie error.
- If your brown sugar isn’t dissolving, try zapping the espresso and sugar for 10 seconds before shaking – totally worth it.
- On second thought, oat milk froths up nicely, but with almond it just goes sort of flat – not the end of the world, but setting expectations!
How I’ve Messed With This (And A Few Hits & Misses)
- Swapping in maple syrup for brown sugar gives a richer, woodsy vibe. Actually pretty good, according to my uncle.
- Tried it with vanilla protein powder once. Uh, too chalky (don’t recommend unless you really love protein powder).
- Made it with coconut milk – subtle coconut flavor, not bad if you’re escaping winter in your mind.
Kitchen Tools (But Nobody’s Judging)
- Mason jar or cocktail shaker – but, if you don’t have either, I’ve used a big water bottle with a screw cap. Just make sure it won’t leak, because trust me, coffee on the ceiling is a nightmare to explain.
- Espresso machine, moka pot, or even instant if that’s what you’ve got. No shame.
- Strainer (optional). Sometimes I find the little brown sugar flecks kind of charming, though.
Can You Store It? (Short Answer: Maybe, But Why?)
I mean technically, you could keep the espresso-sugar-cinnamon base in a jar in the fridge for one or two days, but honestly, in my house it never lasts more than a morning. The ice melts pretty quickly, so make it fresh if you can. That said, nothing wrong with prepping a batch of the espresso and sugar, then just shaking up what you need.
How I Love To Serve This (And A Bit Of Tangent)
Personally, I do a big glass, loads of ice, and sometimes a bendy straw (don’t judge). It’s become a family tradition to make this as a treat during our epic board game sessions. I always seem to spill a little though, usually just as I’m about to win.
Pro Tips I’ve Learned (Sometimes The Hard Way…)
- I once tried shaking with really hot coffee and my mason jar just about exploded. Let it cool for a minute, or you’ll end up with a coffee bath.
- If you rush the mixing, you’ll get clumps of brown sugar. Take your time (it’s kind of fun anyway).
- Always check your lid twice – coffee on the floor is the universe’s gentle reminder to slow down.
FAQ – Real Questions from My (Curious) Friends
- Q: Can I use regular sugar?
Sure! But brown sugar or coconut sugar does give a sort of toffee flavor I think you’ll miss. - Q: What if I don’t have oat milk?
Use almond, soy, or even regular cow’s milk if dairy works for you (I mean, I’ve done it plenty of times – no biggie). - Q: How fancy does my coffee need to be?
Honestly, strong is more important than fancy. Even a shot of instant espresso works, promise. - Q: Can I skip the cinnamon?
Absolutely! Or swap for pumpkin spice or chai spice if you’re feeling creative. (I’ve done this way too many times because I forget what’s actually in the spice cupboard!) - Q: Why is my oat milk separating?
Some brands just do that – give it a good shake before pouring, or try a ‘barista’ style one if you want it extra creamy.
Ingredients
- 2 shots (about 1/2 cup) strong espresso
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup oat milk
- Ice
- Pinch of salt (optional)
Instructions
-
1Brew your espresso nice and strong. This is where I usually sneak a taste, but if you’re rushed, just make sure it’s hot and robust.
-
2Pour the espresso into a mason jar or any biggish jar with a tight lid (or a cocktail shaker, if you’re feeling pro).
-
3Add the brown sugar, cinnamon, and a pinch of salt if using. Screw the lid on tight (seriously, super tight – learned the hard way) and shake like you’re making a milkshake, for at least 20 seconds. Don’t worry if it looks really frothy or noisy; that’s perfect.
-
4Toss a generous handful of ice into your favorite glass – I overdo it, but nobody here’s ever complained.
-
5Strain or just pour the shaken espresso mixture over the ice. Half the time I skip the strainer, but you do you.
-
6Top with oat milk. Give it a gentle stir and marvel at those swirly layers. (At this stage, I usually snap a quick pic before it mixes together. Just me?)
-
7If you’re feeling extra, dust with a pinch more cinnamon. Or don’t. I probably will anyway.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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