Quick Copycat Starbucks Brown Sugar Oat Milk Shaken Espresso
A quick and easy copycat recipe for Starbucks’ popular brown sugar oat milk shaken espresso. Made with simple ingredients, this budget-friendly iced coffee drink features a rich, caramel-like sweetness and a beautifully frothy texture, perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots espresso (about 2 ounces or 60 ml), freshly brewed and hot
- 2 tablespoons (25 grams) packed brown sugar (light or dark)
- 1 cup (240 ml) cold oat milk (barista-style recommended)
- 1 cup ice (large cubes preferred)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of cinnamon (optional)
- For the brown sugar syrup: 1/4 cup (50 grams) packed brown sugar and 1/4 cup (60 ml) water
Instructions
- Make the brown sugar syrup: In a small saucepan, combine 1/4 cup packed brown sugar and 1/4 cup water. Heat over medium heat, stirring occasionally, until the sugar dissolves completely (about 2-3 minutes). Remove from heat and let cool slightly. Store extra syrup in the fridge for up to two weeks.
- Brew your espresso: While the syrup cools, brew 2 shots of espresso (about 2 ounces total). The espresso should be hot when added to the syrup.
- Combine espresso and syrup: In a cocktail shaker or mason jar, add 1 tablespoon (15 ml) of the brown sugar syrup along with the hot espresso. Stir briefly to combine. Add vanilla extract if using.
- Add ice and shake: Fill the shaker or jar with about 1 cup of ice. Secure the lid tightly and shake vigorously for 15-20 seconds until frothy and lighter in color.
- Prepare your serving glass: Fill a tall glass with fresh ice. Pour the shaken espresso mixture over the ice.
- Add the oat milk: Slowly pour 1 cup of cold oat milk over the back of a spoon into the glass to create layers. For everyday drinking, just pour it in and stir.
- Finish and serve: Give the drink one final gentle stir. Dust with a pinch of cinnamon if desired. Serve immediately with a straw or long spoon.
Notes
For best results, use barista-style oat milk for creaminess. Shake the espresso and syrup only—do not add milk to the shaker. If drink tastes watery, use larger ice cubes or shake for less time. The brown sugar syrup can be made ahead and stored in the fridge for up to two weeks.
Nutrition
- Serving Size: 1 drink (about 16 oz
- Calories: 180200
- Sugar: 2530
- Sodium: 100150
- Fat: 45
- Saturated Fat: 0.5
- Carbohydrates: 3540
- Fiber: 12
- Protein: 34
Keywords: brown sugar oat milk shaken espresso, copycat Starbucks, iced coffee, espresso drink, oat milk coffee, quick coffee recipe, homemade coffee