Description
A creamy, frothy iced coffee made by shaking hot espresso with brown sugar and oat milk. This homemade version is faster, cheaper, and tastier than coffee shop drinks.
Ingredients
Scale
- 2 shots espresso (about 2 ounces / 60ml)
- 1 to 2 tablespoons brown sugar
- 1 cup oat milk (barista-style recommended)
- 1 cup ice cubes
- Optional: ½ teaspoon vanilla extract
- Optional: Pinch of cinnamon
- Optional: Whipped cream for topping
Instructions
- Brew 2 shots of espresso or strong coffee. Pour the hot espresso into a cocktail shaker or mason jar.
- Add brown sugar to the hot espresso and stir until completely dissolved. Add vanilla extract here if using.
- Add ice cubes and oat milk to the shaker. Ensure the lid is tightly secured.
- Shake vigorously for 15-30 seconds until the mixture is chilled and frothy.
- Prepare a tall glass with fresh ice if desired.
- Strain the shaken mixture into the glass, allowing the foam to rise to the top.
- Garnish with cinnamon or whipped cream if desired. Serve immediately.
Notes
Use barista-style oat milk for the best foam. Let espresso cool for 30 seconds before adding milk to prevent curdling. Do not store mixed drink; make fresh. Can freeze espresso shots in ice cube trays for meal prep.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 120
- Sugar: 16
- Sodium: 70
- Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: iced coffee, shaken espresso, oat milk coffee, brown sugar latte, dairy-free coffee, homemade iced coffee, vegan coffee recipe