Starbucks Iced Brown Sugar Oat (Printable Version)

Creamy iced espresso with brown sugar and oat milk, spiced with cinnamon for a refreshing café-inspired sip.

# What You Need:

→ Espresso

01 - 2 shots freshly brewed espresso (60 ml) or 1/3 cup strong coffee

→ Brown Sugar Syrup

02 - 2 tablespoons brown sugar
03 - 2 tablespoons hot water
04 - 1/4 teaspoon ground cinnamon

→ To Serve

05 - 1 cup ice cubes
06 - 3/4 cup unsweetened oat milk (180 ml)
07 - Optional: extra brown sugar
08 - Optional: extra ground cinnamon

# How To Make:

01 - In a small cup, combine brown sugar, hot water, and ground cinnamon. Stir until the sugar is fully dissolved.
02 - Brew two shots of espresso or substitute with strong coffee.
03 - Add the ice cubes to a cocktail shaker or large, sealable jar. Pour in the brown sugar syrup and brewed espresso.
04 - Seal the shaker and shake vigorously for 20 seconds until well chilled and frothy.
05 - Transfer the shaken mixture, including ice, into a tall glass.
06 - Top the drink with oat milk, pouring gently for a layered effect. Stir to blend as desired.
07 - Garnish with a pinch of cinnamon or a sprinkle of brown sugar if desired. Serve immediately.

# Expert Tips:

01 -
  • The brown sugar syrup transforms plain coffee into something cozy and crave-worthy, as if you discovered a barista secret.
  • Oat milk smooths out the bold espresso and gives every sip a creamy, plant-based luxury that’s secretly dairy-free.
02 -
  • If you don’t shake vigorously enough, you’ll miss out on that frothy texture—my first attempt was disappointingly flat.
  • Using cold oat milk straight from the fridge makes the drink extra refreshing and prevents melting too fast.
03 -
  • Brew the espresso right before shaking for maximum intensity—pre-made coffee loses its punch.
  • Shake for at least 20 seconds, counting slowly, to get that velvety foam.
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