Description
A creamy, dairy-free iced coffee drink made by shaking strong espresso with brown sugar syrup and ice, then topped with oat milk for a velvety texture and rich flavor.
Ingredients
Scale
- 2 shots strong espresso (about 2 ounces / 60ml)
- 2 tablespoons dark brown sugar (25g)
- 1 tablespoon water (15ml)
- 1 cup oat milk (240ml), preferably barista edition
- 1 cup ice (roughly 150g)
- Whipped cream (optional, for garnish)
- Crushed ice (optional, for topping)
- Extra brown sugar (optional, for garnish)
Instructions
- Brew two shots of strong espresso and pour the hot espresso directly into a cocktail shaker or heat-proof glass.
- Add the brown sugar and water to the hot espresso. Stir vigorously until the sugar is completely dissolved and the mixture is syrupy.
- Add about 1/2 cup of ice to the shaker. Secure the lid tightly and shake hard for 15-20 seconds to chill the coffee and create a light foam.
- Fill a tall highball or Collins glass with fresh ice.
- Strain the shaken espresso mixture into the prepared glass.
- Pour the cold oat milk slowly over the back of a spoon held just above the espresso to create a layered effect.
- Garnish with whipped cream and a pinch of brown sugar if desired. Serve immediately.
Notes
Use hot espresso to dissolve the brown sugar properly. Shake vigorously to create micro-foam. Use large ice cubes to prevent dilution. Oat milk is preferred for its creaminess and ability to froth. Do not store the mixed drink with milk as it will separate.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass (12-16
- Calories: 135
- Sugar: 20
- Sodium: 45
- Fat: 4.5
- Saturated Fat: 0.5
- Carbohydrates: 22.5
- Fiber: 1
- Protein: 2.5
Keywords: iced coffee, oat milk latte, shaken espresso, brown sugar syrup, dairy-free coffee, copycat starbucks, iced espresso, vegan coffee