Ingredients

  • Espresso: 2 shots (about 2 oz or 60 ml) of freshly brewed espresso (or strong coffee)
  • Brown Sugar Syrup:
    • 1/4 cup (50g) brown sugar
    • 1/4 cup (60ml) water
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon ground cinnamon
  • Oat Milk: 3/4 cup (180ml) unsweetened or barista-blend oat milk
  • Ice: 1 cup (or enough to fill a cocktail shaker or jar)
  • Optional Garnish: A pinch of ground cinnamon or brown sugar for topping

Equipment

  • Cocktail shaker or a mason jar with a lid
  • Small saucepan (for syrup)
  • Espresso machine or stovetop moka pot
  • Measuring cups and spoons
  • Glass for serving

Instructions

  1. Make the Brown Sugar Syrup:
    • In a small saucepan, combine 1/4 cup brown sugar and 1/4 cup water over medium heat.
    • Stir until the sugar fully dissolves, about 2-3 minutes.
    • Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon.
    • Let the syrup cool slightly. (Store any extra in an airtight container in the fridge for up to 2 weeks.)
  2. Brew the Espresso:
    • Prepare 2 shots of espresso using an espresso machine or moka pot. If using a moka pot, brew strong coffee to mimic espresso strength.
    • Allow the espresso to cool slightly to avoid melting the ice too quickly.
  3. Shake the Drink:
    • Fill a cocktail shaker or mason jar with 1 cup of ice.
    • Add 2 shots of espresso and 1-2 tablespoons of the brown sugar syrup (adjust to taste).
    • Secure the lid and shake vigorously for 15-20 seconds until the mixture is frothy and chilled.
  4. Assemble the Drink:
    • Fill a tall glass with fresh ice.
    • Strain the shaken espresso mixture over the ice.
    • Pour 3/4 cup oat milk over the espresso, stirring gently to combine.
  5. Garnish and Serve:
    • Sprinkle a pinch of ground cinnamon or brown sugar on top for extra flavor.
    • Serve immediately with a straw or enjoy as is.

Tips

  • Adjust the sweetness by adding more or less brown sugar syrup.
  • For a stronger coffee flavor, use 3 shots of espresso.
  • Barista-blend oat milk creates a creamier texture, but any oat milk works.
  • If you don’t have an espresso machine, use a strong cold brew or instant espresso powder mixed with water.