Iced Brown Sugar Oatmilk Shaken Espresso (Starbucks Copycat)

Why You’ll Love This Recipe

• True-to-cafe flavor: deep brown sugar caramel notes and a whisper of cinnamon.
• Silky microfoam from shaking hot espresso with ice, just like the baristas do.
• Easy pantry syrup you can batch once and pour all week.
• Dairy-free by default with unsweetened oat milk, and simple to customize.

Grocery List

• Produce: None
• Dairy: Unsweetened oat milk (non-dairy; refrigerated)
• Pantry: Light brown sugar, cinnamon stick (or ground cinnamon), fine sea salt, vanilla extract (optional), espresso beans or espresso pods

Full Ingredients

Brown Sugar–Cinnamon Syrup (makes about 1/2 cup / 120 ml; ~8 drinks)

• 1/2 cup (120 ml) water
• 1/2 cup (110 g) packed light brown sugar
• 1 cinnamon stick (3–4 inches) or 1/2 tsp ground cinnamon
• 1/16 tsp fine sea salt (a small pinch)
• Optional: 1/2 tsp pure vanilla extract (stir in off heat)

Shaken Espresso (one 16 oz / grande drink)

• 3 shots hot espresso (3 oz/90 ml), brewed at 200°F/93°C
• 2 tbsp (30 ml) Brown Sugar–Cinnamon Syrup
• 1 heaping cup (about 240 ml) ice for shaking, plus more for serving if desired
• 1/2 cup (120 ml) unsweetened oat milk
• Optional garnish: small pinch ground cinnamon

Step-by-Step Instructions

Step 1: Make the brown sugar–cinnamon syrup

In a small saucepan, combine water, brown sugar, cinnamon, and salt. Bring to a gentle simmer over medium heat (about 200°F/93°C), stirring until the sugar dissolves completely, 2–3 minutes. Remove from heat. If using vanilla, stir it in now.

Step 2: Cool and store the syrup

Let the syrup steep 5 minutes. Remove the cinnamon stick (if using). To speed cooling, set the pan in an ice bath and stir until the syrup reaches room temperature (about 70–75°F / 21–24°C), 5–10 minutes. Transfer to a clean jar; refrigerate up to 2 weeks.

Step 3: Pull the espresso

Brew 3 shots (3 oz/90 ml) espresso at 200°F/93°C. If using a standard espresso machine, a light or blonde roast brings the classic flavor. Aim for a 25–30 second extraction. Work quickly so the espresso is still hot for shaking.

Step 4: Load the shaker

Add 2 tbsp (30 ml) syrup to a cocktail shaker. Fill with 1 heaping cup ice. Hot espresso plus ice is what creates the signature silky microfoam when shaken.

Step 5: Add espresso and shake hard

Pour in the hot espresso, seal the shaker, and vent briefly to release steam. Shake vigorously for 15–20 seconds until the outside is frosty and you hear the ice dull. This agitation aerates the drink and forms a fine foam.

Step 6: Strain and top with oat milk

Strain into a chilled 16-oz glass. For a cleaner texture, strain out the shaker ice; for extra chill and dilution, pour everything in. Top with 1/2 cup (120 ml) unsweetened oat milk. Swirl gently to create a marbled gradient from dark espresso to creamy tan.

Step 7: Finish and serve

Taste and adjust sweetness with an extra 1–2 tsp syrup if desired. Dust lightly with ground cinnamon and serve immediately while the microfoam is at its peak.

Pro Tips

• Use a lighter or blonde espresso roast to mimic the café flavor profile.
• For extra foam, drop the spring from a Hawthorne strainer into your shaker or use a protein shaker bottle with a whisk ball.
• Pre-chill your glass for 5 minutes to keep layers distinct and slow dilution.
• Large, hard ice cubes melt slower; use them for shaking and fresh cubes for serving if you prefer less dilution.
• If your syrup crystallizes over time, warm it briefly and stir to re-dissolve.

Variations

• Cold Brew Version: Swap the espresso for 1/2 cup (120 ml) strong cold brew concentrate; shake as directed.
• Maple-Cinnamon: Replace half the brown sugar with pure maple syrup for deeper caramel notes.
• Extra-Spiced: Add 2 cloves and a strip of orange peel to the syrup while it simmers; strain before storing.

Storage & Make-Ahead

Syrup keeps in the refrigerator up to 2 weeks. For longer storage, freeze in an ice cube tray; pop out a cube (about 1 tbsp/15 ml) per drink. You can pre-brew espresso and chill it up to 24 hours, but shaking with hot espresso makes the best microfoam. Assemble the drink just before serving.

Nutrition (per serving)

Approximate for one 16-oz drink using 2 tbsp syrup and unsweetened oat milk: 130 calories; fat 1 g; sodium 60 mg; carbohydrates 29 g; sugars 27 g; protein 1 g; caffeine ~225 mg. Values will vary by brand of oat milk and espresso.