Brown Sugar Oat Milk Espresso

# Needed Ingredients:

→ Espresso

01 - 2 espresso shots (about 2 fl oz / 60 ml), hot and freshly brewed

→ Brown sugar syrup

02 - 2 tablespoons light or dark brown sugar

03 - 1 tablespoon hot water

04 - 1/4 teaspoon ground cinnamon (optional)

→ Assembly

05 - 1/2 cup chilled oat milk (4 fl oz / 120 ml)

06 - Ice cubes, as needed

# Steps:

01 - Combine the brown sugar, hot water and cinnamon (if using) in a small bowl or glass; stir until the sugar is fully dissolved and the syrup is smooth.

02 - Pull two fresh espresso shots (about 2 fl oz total) using an espresso machine or prepare very strong coffee if using an alternative brewer.

03 - Add the hot espresso to a cocktail shaker or a mason jar with a lid, then add the prepared brown sugar syrup.

04 - Fill the shaker halfway with ice, secure the lid and shake vigorously for about 20 seconds until the mixture is well chilled and lightly frothy.

05 - Fill a serving glass with fresh ice to chill the glass and maintain the beverage temperature.

06 - Strain the shaken espresso and syrup mixture into the ice-filled glass to remove shards and achieve a clean pour.

07 - Pour the chilled oat milk over the strained espresso, allowing it to cascade and create a marbled effect; stir gently to integrate if desired and serve immediately.

# Expert Advice:

01 -

You get that creamy, spiced coffeehouse flavor at home for a fraction of the price.
It’s genuinely fast to make, and infinitely customizable whether you want extra cinnamon or less sugar.

02 -

I once learned the hard way: shaking with too little ice won’t give you that signature froth or chill.
Letting the espresso cool for just a minute prevents your ice from melting too fast and watering the drink down.

03 -