Copycat Iced Brown Sugar Oatmilk Shaken Espresso
A homemade take on the coffee shop favorite: espresso shaken with cinnamon brown sugar syrup and ice, topped with creamy oat milk. Includes a no-machine method.
The iced brown sugar oatmilk shaken espresso became one of the best-known coffee shop drinks for good reason: smooth espresso, warm cinnamon and brown sugar, and creamy oat milk, all ice cold.
At home it costs a fraction of the cafe price. Make a jar of cinnamon brown sugar syrup once, and each drink takes about 2 minutes. Shaking the hot espresso with ice chills it fast and gives it a light, foamy texture.
Note: this is our own homemade copycat version, not the official recipe, and this site is not affiliated with or endorsed by Starbucks.
Why You’ll Love This Recipe
- Cafe-style drink for much less
- Syrup keeps for 2 weeks
- No espresso machine needed
- Easy to make less sweet
Ingredient Notes
Espresso: Blonde (light roast) espresso gives the closest flavor. No machine? Use 1/3 cup very strong brewed coffee, moka pot coffee or 2 coffee pods.
Oat milk: Barista-style oat milk is creamier and pours in pretty layers.
See the recipe card below for full measurements.
How to Make Copycat Iced Brown Sugar Oatmilk Shaken Espresso
Make the syrup
Simmer the brown sugar, water and cinnamon in a small saucepan over medium heat, stirring, for 2 to 3 minutes until the sugar dissolves. Cool, then pour into a jar.
Brew the espresso
Pull 2 shots of espresso, or brew about 1/3 cup of very strong coffee.
Shake
Add the ice, hot espresso and syrup to a cocktail shaker or a jar with a tight lid. Shake hard for 15 to 20 seconds, until the outside feels cold and the coffee looks foamy.
Pour and top
Pour everything, ice included, into a tall glass. Slowly top with the oat milk and sprinkle with cinnamon. Stir before drinking.
Tips for the Best Results
- Shaking is the key step; it chills, dilutes and froths the espresso all at once.
- Start with 1 tablespoon of syrup and add more to taste.
- Freeze coffee in ice cube trays so your drink does not water down.
- For a bigger drink, use 3 shots and 2 tablespoons of syrup in a 24 oz cup.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Pouring hot espresso straight over milk | Shake it with ice first so the drink is cold and the milk does not split. |
| Not enough ice | Fill the shaker; too little ice melts and waters the drink down. |
| Grainy syrup | Simmer until the sugar fully dissolves. |
Substitutions
- Oat milk: Almond, soy or regular milk.
- Brown sugar: Coconut sugar or maple syrup (no need to simmer maple syrup).
- Espresso: Cold brew concentrate, about 1/3 cup, no shaking with hot coffee needed.
What to Serve With It
- Easy banana bread
- Homemade cinnamon rolls
- Chewy chocolate chip cookies
- Fluffy buttermilk pancakes
Storage and Reheating
Fridge: Keep the syrup in a sealed jar in the fridge for up to 2 weeks. The drink is best made fresh.
Freezer: Freeze leftover coffee in ice cube trays for up to 1 month.
Reheat: Serve cold. For a hot version, steam the oat milk and stir in the espresso and syrup.
Tools That Make This Easier
- Espresso machinePulls cafe-style shots at home.Check price on Amazon
- Cocktail shakerShakes espresso and ice into a foamy, cold drink.Check price on Amazon
- Glass syrup bottleStores homemade syrup and pumps the right amount.Check price on Amazon
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Copycat Iced Brown Sugar Oatmilk Shaken Espresso
A homemade take on the coffee shop favorite: espresso shaken with cinnamon brown sugar syrup and ice, topped with creamy oat milk. Includes a no-machine method.
Ingredients
Cinnamon brown sugar syrup (makes about 3/4 cup)
One drink
Instructions
- Simmer the brown sugar, water and cinnamon in a small saucepan over medium heat, stirring, for 2 to 3 minutes until the sugar dissolves. Cool, then pour into a jar.
- Pull 2 shots of espresso, or brew about 1/3 cup of very strong coffee.
- Add the ice, hot espresso and syrup to a cocktail shaker or a jar with a tight lid. Shake hard for 15 to 20 seconds, until the outside feels cold and the coffee looks foamy.
- Pour everything, ice included, into a tall glass. Slowly top with the oat milk and sprinkle with cinnamon. Stir before drinking.
Nutrition (per serving)
- Calories
- 140 kcal
- Protein
- 2 g
- Carbohydrates
- 26 g
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 21 g
- Sodium
- 70 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is in a brown sugar oatmilk shaken espresso?
Espresso, brown sugar syrup and ice, shaken together and topped with oat milk and a sprinkle of cinnamon. This copycat uses the same basic parts; the cafe's exact syrup recipe is not public.
Can I make it without an espresso machine?
Yes. Use about 1/3 cup of very strong brewed coffee, moka pot coffee or two coffee pods, and shake it with ice the same way.
How long does brown sugar syrup last?
About 2 weeks in a sealed jar in the fridge.
How much caffeine is in it?
Two shots of espresso usually contain roughly 120 to 150 mg of caffeine, depending on the beans and the shot size.
