Starbucks Iced Brown Sugar Oat (Printable)

Espresso shaken with brown sugar syrup, poured over ice, finished with oat milk and a hint of cinnamon.

# 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 packed 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
07 - Optional: pinch of cinnamon or brown sugar for garnish

# Steps:

01 - Combine brown sugar, hot water, and ground cinnamon in a small cup. Stir until completely dissolved.
02 - Extract two shots of espresso, or substitute with strong coffee if preferred.
03 - Add ice to a cocktail shaker or sealable jar. Pour in the brown sugar syrup and freshly brewed espresso.
04 - Seal and shake vigorously for 20 seconds to chill and froth the mixture.
05 - Pour the shaken espresso and syrup over ice into a tall glass.
06 - Top with oat milk, pouring gently to achieve a layered effect if desired. Stir to combine.
07 - Sprinkle with a pinch of cinnamon or brown sugar for garnish, if desired. Serve immediately.

# Expert Advice:

01 -
  • It&apost just a copycat—the fresh espresso and cinnamon taste like a dessert in a glass.
  • Once you shake it up, you get that frothy top and creamy swirl nobody ever gets right at home (except you now).
02 -
  • If you rush the shake, you miss out on that gorgeous froth that makes this special—the texture matters.
  • Try adjusting the brown sugar only after your first sip—too much up front hides the espresso magic.
03 -
  • Let the espresso cool just slightly before shaking—it keeps the ice from melting too fast and preserves the flavor.
  • Make brown sugar syrup in advance and keep it chilled for quick morning drinks.
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