Brown Sugar Shaken Espresso Recipe
Some of my best kitchen discoveries happen by accident. One morning, I opened the fridge and found zero oat milk.
Equipment
- Small Saucepan
- Cocktail Shaker or Mason Jar with Lid
- Espresso Machine or Moka Pot
- Tall Glass
- Measuring Spoons
- Stirring Spoon
Ingredients
- 2 shots Espresso
- 2 tbsp Brown Sugar
- 0.25 cup Water
- 0.25 tsp Ground Cinnamon
- 0.25 tsp Vanilla Extract
- 0.5 cup Oat Milk
- 1 cup Ice
Instructions
- Step 1: Make the Brown Sugar Syrup
Combine brown sugar and water in a small saucepan over medium heat. Stir constantly until the sugar fully dissolves and the liquid thickens slightly. - Step 2: Add Cinnamon and Vanilla
Take the saucepan off heat right away. Stir in the ground cinnamon and vanilla extract while it is still warm. - Step 3: Brew the Espresso
Brew two fresh shots of espresso using your machine or moka pot. Pour the hot espresso into your cocktail shaker or mason jar. - Step 4: Stir Brown Sugar Syrup into Espresso
Add your brown sugar syrup directly to the hot espresso. Stir well so the syrup blends in completely before adding ice. - Step 5: Add Ice and Shake
Fill the shaker with a generous amount of ice. Seal it tightly and shake hard for about 15 to 20 seconds. - Step 6: Pour and Top with Oat Milk
Fill your tall glass with fresh ice. Pour the shaken espresso mixture over it. Top with cold oat milk and enjoy right away.
Notes
➜ Always stir the syrup into hot espresso first, not cold.
➜ Shake harder than you think. More shaking equals more froth.
➜ Big ice cubes work better than small crushed ice pieces.
➜ Make a big batch of syrup ahead and store it in the fridge.
➜ Taste the syrup before adding it. Adjust sweetness to your liking.
➜ Do not skip the cinnamon. It is small but makes a huge difference.