Starbucks Iced Brown Sugar Espresso (Printable)

Iced espresso shaken with brown sugar, cinnamon, oat milk for a creamy, spiced café-style drink.

# What You'll Need:

→ Espresso

01 - 2 shots (2 ounces) freshly brewed espresso 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 (6 ounces) unsweetened oat milk
07 - Optional: extra brown sugar or cinnamon for garnish

# How-To Steps:

01 - Mix brown sugar, hot water, and ground cinnamon in a small cup, stirring until sugar is completely dissolved.
02 - Extract two shots of espresso or substitute with strong brewed coffee if needed.
03 - Add ice cubes to a cocktail shaker or sealable jar. Pour in the brown sugar syrup and espresso.
04 - Seal the shaker and shake vigorously for 20 seconds to thoroughly chill and create froth.
05 - Transfer the shaken mixture, including ice, to a tall glass.
06 - Pour oat milk over the espresso mixture, layering gently for a striking appearance. Stir if desired.
07 - Finish with a pinch of cinnamon or a sprinkle of brown sugar if desired. Serve immediately.

# Expert Tips:

01 -
  • This drink sneaks in a creamy sweetness without needing dairy, making it perfect when you crave something indulgent but light.
  • The quick shake brings out a luxurious froth, so it feels a bit more special than your average iced coffee.
02 -
  • Not shaking long enough means the drink won't froth—the texture is half the magic.
  • Using barista-style oat milk truly makes it creamier and less watery; I accidentally used standard oat drink once, and it turned out disappointingly thin.
03 -
  • Letting the brown sugar syrup cool slightly before shaking seems to integrate the flavors best.
  • Add a single ice cube after pouring if you want the drink to last longer without watering it down.
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