Copycat Recipe: Iced Brown Sugar Oatmilk Shaken Espresso
Leave to Starbucks to make yet another addicting drink. This one is pretty much what dreams are made of. Rich, brown sugar syrup with hints of vanilla and cinnamon, strong espresso, topped with creamy oat milk.
They put their spin on an Italian-style shaken espresso - Caffé Shakerato. And boy is it good. Which meant there was only 1 thing to do: recreate it at home. I could go to Starbucks every day, or I could pay the bills... so... ;)
Recreating this drink was like making a cocktail, and in fact, you'll need some classic barware to whip it up! A shaker is the only way to get the espresso frothy. We have a Boston shaker set and use a Hawthorne strainer, but most at-home bar set-ups have the Cobbler-type of shaker. Either way, a shaker with a strainer will make this iced espresso much easier.
Iced Brown Sugar Oatmilk Shaken Espresso
What You'll Need
Cocktail shaker & strainer
MokaPot or espresso maker
1/2 cup espresso or strong-brewed coffee
1/4 cup brown sugar
3 Tbsp water
1 tsp vanilla paste
1/2 tsp cinnamon
In a saucepan on low-medium heat, combine brown sugar, vanilla, water, and cinnamon. Stir and let it come to a simmer.
When the syrup has thickened, remove from heat and pour into a heat-resistant container or small mason jar to cool.
Brew espresso, approximately 1/2 cup.
Fill your shaker with ice and combine espresso and brown sugar syrup. Shake vigorously until frothy
Pour shaken espresso in a highball glass over ice. Top with oatmilk and enjoy!
This recipe is enough to make 2 iced shaken espressos. If you want to make this easily each morning, make a double or even quadruple batch of the syrup and store in the fridge in a sealed container. Then all you have to do is add espresso and give it a quick shake!