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A little recipe worth keeping.

The recipe card

Brown Sugar Oat Milk Shaken Espresso

Espresso shaken with brown sugar cinnamon syrup, finished with oat milk over fresh ice.

Approximate time

About 5 minutes

With prepared syrup. A fresh syrup batch adds 5 minutes of simmering, plus cooling.

Makes

1 drink + a batch of syrup

Equipment

Espresso machine · Cocktail shaker · Tall glass · Small saucepan and sieve (for homemade syrup)

Ingredients

Brown sugar syrup batch
  • 1 cup packed dark brown sugar
  • 1 cup water
  • 2 cinnamon sticks
For one drink
  • 2 shots espresso (about 2 fluid ounces)
  • 1½ fluid ounces prepared brown sugar cinnamon syrup
  • 4–6 fluid ounces oat milk
  • Ice for shaking, plus fresh ice for the serving glass
  • A pinch of ground cinnamon (optional garnish)

Method

  1. 1

    If making syrup, combine brown sugar, water, and cinnamon sticks in a saucepan. Stir over medium heat until dissolved, then simmer gently for 5 minutes. Remove from the heat, cool, and strain out the cinnamon sticks.

  2. 2

    Brew 2 shots of espresso and let them cool briefly so they are not steaming hot.

  3. 3

    Add espresso, 1½ fluid ounces of prepared syrup, and a generous handful of ice to a cocktail shaker. Seal securely and shake for 15–20 seconds.

  4. 4

    Fill a tall glass with fresh ice and strain the shaken espresso over it. Pour in the oat milk, dust with cinnamon if desired, stir gently, and enjoy immediately.

A few good-to-knows

  • The syrup ingredients make a batch; use only 1½ fluid ounces in one drink. Refrigerate cooled syrup in a clean sealed jar and use within 2 weeks.
  • Use a cocktail shaker designed for beverages. Never seal steaming-hot espresso in a closed jar: pressure and hot liquid can cause injury.

Recipe from Our Coffee Tyme · https://ourcoffeetyme.com/article/brown-sugar-oat-milk-shaken-espresso