Iced Brown Sugar Oat Milk Shaken Espresso

Would you like to know how to create the Starbucks Iced Brown Sugar Oat Milk Shaken Espresso at home? Try this recipe that is a copycat! With just a few staple ingredients, you might even find that you like it over the Starbucks version!

Iced Brown Sugar Oat Milk Shaken Espresso

Why This Recipe Works

  • It’s just like Starbucks! – The recipe tastes a lot like the brown sugar shaken espresso because it uses the same proportions of all the ingredients.
  • You can use the same coffee –The type of coffee beans you use will have a big impact on the finished drink’s flavor. Purchase blonde espresso roast beans directly from Starbucks if you want it to be same. For this drink, I use their capsules in my Nespresso machine!
  • It’s fun to make! – Preparing a shaken espresso is similar to mixing a cocktail, but the jolt of caffeine helps you wake up in the morning instead of alcohol.
  • It’s healthier – Although brown sugar is still included in the recipe, you may control the exact amount of sugar when you prepare it at yourself!
  • Cheaper than Starbucks – It should go without saying that brewing your morning lattes at home is significantly less expensive than getting them from a coffee shop! The same beans are undoubtedly used by your favorite coffee shop, but you may buy different kinds of beans at home and switch it up every day!
Milk Shaken Espresso

Ingredients Notes

  • Brown sugar – This is how the syrup is made. Both dark and light brown sugars are really effective! The flavor of molases will be more pronounced in dark brown sugar.
  • Vanilla extract –This one is optional, but it goes incredibly well with all the other tastes, so I highly suggest trying it. Vanilla paste or powder are more options.
  • Espresso – This beverage calls for two to three shots of espresso. Starbucks boosts a grande drink with two shots, but I usually find it to be excessively strong. especially if, like me, you use Nespresso and use the 40ml espresso setting on their settings. An espresso is typically 30-35 milliliters. If necessary, use half-decaf or decaf.
  • Oat milk –Today’s market is flooded with options for oat milk. Because they froth the best, I try to use the ones that say barista (my fave is Earth’s Own Barista). Any oat milk will work for this drink; however, barista-style oat milks tend to be creamier. This beverage doesn’t require any foaming. Here, an oat creamer (Elmhurst is my favorite) works just as well.

Toasted Vanilla Syrup

Starbucks has replaced their traditional brown sugar syrup with a new shaken espresso with toasted vanilla. Are you fond of it? You can answer my question in the comments section below.

Since I don’t like it, I didn’t try making a version of it. I suggest roasting hazelnuts, boiling them with sugar and water, and adding vanilla to make the syrup, as it tastes like toasted hazelnuts and vanilla.

Although it’s difficult to taste the ‘toasted’ component of the flavor, you can achieve the toasted vanilla flavor by combining Monin’s Toasted Marshmallow syrup with vanilla essence.

Toasted Vanilla Syrup

Step-by-Step Instructions

Brown sugar syrup

I’ll show you two different ways to prepare this drink. You have two options: either produce a brown sugar syrup that you can keep in the fridge for up to two weeks, or go for the easy route and just add brown sugar to your espresso!

  • The lazy version: In a mason jar, add ¼ teaspoon of vanilla essence and 1 tablespoon of brown sugar to the bottom, pour coffee over the mixture, and swirl to combine. There will be no need to produce syrup because the sugar will dissolve!
  • The syrup: In a saucepan, combine equal parts water and brown sugar; whisk occasionally and bring to a boil. After reducing the heat, simmer the mixture for approximately five minutes. Add the vanilla extract and move the mixture into a glass jar. Allow to cool fully before putting a lid on it and putting it in the refrigerator.
  • Bonus! Store-bought: You can purchase brown sugar syrups, such as those made by Monin or Torani. Because Monin’s syrups don’t contain preservatives, I like them better than Torani. Remember that the syrup will contain brown sugar, flavoring, and normal cane sugar as well. Although homemade syrup is usually preferable, store-bought syrup can be used as a quick fix!

Shaken Espresso

  • Pour two shots of espresso and one or two teaspoons of brown sugar syrup into a cocktail shaker or mason jar filled with roughly one cup of ice. Put a lid on it and shake briskly for approximately five seconds.
  • Pour over ice into a large glass, then top with oat milk. You are free to add as much or as little milk as you wish; I normally put between a splash and ½ cup. I would estimate that Starbucks adds between two and four tablespoons of milk to this beverage.

Serving and Storing

Once you make the drink, it should be served right away. You can store the syrup in a jar in the fridge for about 2 weeks. If you want it to last longer, you can add a splash of vodka to preserve it for a little longer.