Copycat Our take on the Starbucks Iced Brown Sugar Oatmilk Shaken Espresso
Copycat Starbucks iced brown sugar oatmilk shaken espresso
Our take on the Starbucks Iced Brown Sugar Oatmilk Shaken Espresso: espresso shaken with cinnamon brown sugar syrup and ice, then topped with creamy oat milk.
- Prep
- 3 min
- Cook
- 5 min
- Serves
- 2
- Per serve
- 140 kcal
Ingredients
Method
Make the brown sugar syrup: put the brown sugar, water and cinnamon in a small saucepan over medium heat and stir until the sugar dissolves, then simmer for 1 minute until slightly syrupy. Take off the heat.
Brew the espresso, or make the moka pot, AeroPress or extra-strong coffee, while the syrup simmers.
Fill a large jar or cocktail shaker halfway with ice. Add the hot espresso and 2 tbsp of the syrup (add the rest if you like it sweeter) and stir for 15 seconds until the jar feels cold. Only then seal tightly and shake hard until the espresso is icy and foamy.
Fill two tall glasses with fresh ice and strain the frothy espresso over it.
Top each glass with the cold oat milk so it drifts down through the coffee, and finish with a pinch of cinnamon.
Tips
- Shaking is what makes it taste like the original: it dilutes the espresso fast and gives it a light, foamy texture. Shake for a full 15 to 20 seconds.
- Blonde or light roast espresso keeps it smooth and toasty rather than bitter. A dark roast works, but use a little more syrup.
- The syrup keeps in a jar in the fridge for up to 2 weeks, so it's worth making a triple batch.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
