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Easy Brown Sugar Shaken Espresso Recipe

Brown Sugar Shaken Espresso Recipe

A cold, foamy shaken espresso sweetened with homemade brown sugar cinnamon syrup and finished with oat milk. Easy to make at home in about 10 minutes, with no fancy equipment needed.
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Prep Time 5 minutes
Cook Time 5 minutes
Cool time 10 minutes
Total Time 20 minutes
Servings: 1 (unit: drink, about 16 oz)
Course: Drinks
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Brown sugar cinnamon syrup (makes about 8 drinks)
  • ½ cup 100 g light or dark brown sugar, packed
  • ½ cup 120 ml water
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 tiny pinch of salt
Shaken espresso (1 drink)
  • 2 shots 2 oz / 60 ml freshly brewed espresso
  • 1 to 2 tablespoons brown sugar cinnamon syrup
  • ¼ teaspoon ground cinnamon
  • 1 cup ice plus more for the glass
  • ½ cup 120 ml oat milk or milk of your choice

Equipment

  • Small saucepan
  • Cocktail shaker or mason jar with a tight lid
  • Tall glass (16 oz)
  • Measuring spoons and cups
  • Strainer (optional)
  • Jar or bottle for the syrup
  • Espresso machine, moka pot or other espresso-style brewer

Method
 

  1. In a small saucepan, combine the brown sugar, water, cinnamon and salt. Warm over medium heat, stirring, until the sugar fully dissolves, about 2 to 3 minutes.
  2. Let it bubble gently for 2 minutes, then remove from the heat and stir in the vanilla. Let the syrup cool for 10 minutes.
  3. Brew 2 shots of espresso and let it rest for about 30 seconds.
  4. Add the espresso, 1 to 2 tablespoons of syrup, ¼ teaspoon cinnamon and about 1 cup of ice to a shaker or mason jar.
  5. Close the lid tightly and shake hard for 15 to 20 seconds, until the outside is very cold and the liquid looks pale and foamy.
  6. Fill a tall glass with fresh ice and pour the shaken espresso over it.
  7. Slowly pour the milk over the top and watch it swirl.
  8. Add a pinch of cinnamon on top if you like, and serve right away.

Notes

  • Start with 1 tablespoon of syrup and add more to taste.
  • Use fresh espresso for the best foam and flavor.
  • Don’t use warm syrup, since it melts the ice and waters down the drink.
  • Store leftover syrup in a sealed jar in the fridge for up to 2 weeks.
  • No espresso machine? Use a moka pot, AeroPress, Nespresso-style pods or 2 teaspoons of instant espresso powder in 2 oz hot water.
  • Contains about 125 mg of caffeine per drink. Use decaf if you prefer.
  • Dairy-free when made with oat, almond or soy milk.
Tip: Start with 1 tablespoon of syrup and taste. You can always add more, but you can’t take sweetness out.