Save I stumbled onto this drink on a sluggish Tuesday morning when I had brown sugar left over from baking and no energy to leave the house. I brewed a shot of espresso, shook it with oat milk and ice in an old mason jar, and the froth that formed was so unexpectedly silky I stood there grinning at my counter. It tasted like something I'd pay too much for at a cafe, but better, because I could control the sweetness and the cinnamon wasn't just for show. Now it's my go-to whenever I need that cozy-but-awake feeling without the dairy bloat.
The first time I made this for a friend who claimed she didn't like coffee, she drank the whole thing and asked if I had another shot of espresso. She said it didn't taste bitter or harsh, just smooth and a little sweet, like a hug in a glass. I've been making it for houseguests ever since, and it's become the drink people ask me to teach them before they leave.
Ingredients
- Brown sugar: The molasses in brown sugar gives the syrup a deeper, warmer flavor than white sugar, almost like toffee, and it dissolves beautifully in water.
- Water: This thins the sugar just enough to blend into cold drinks without clumping or sinking to the bottom.
- Ground cinnamon: Optional, but a pinch adds a cozy warmth that complements the brown sugar without overpowering the coffee.
- Vanilla extract: A small splash rounds out the syrup and makes the whole drink smell like a bakery.
- Espresso or strong brewed coffee: Use fresh coffee for the best flavor, espresso gives a bolder punch, but strong drip works just fine.
- Oat milk: It froths up when shaken and has a natural creaminess that doesn't compete with the coffee.
- Ice cubes: Essential for chilling and creating that smooth, shaken texture.
Instructions
- Make the brown sugar syrup:
- Combine brown sugar and water in a small saucepan over medium heat, stirring until the sugar melts into a smooth, amber syrup. Remove from heat, stir in cinnamon and vanilla, then let it cool while you prep the rest.
- Brew your coffee:
- Pull a fresh shot of espresso or brew a quarter cup of strong coffee. Let it cool slightly so it doesn't melt all the ice when you shake.
- Fill the shaker:
- Load a cocktail shaker or a large jar with ice cubes, the cooled espresso, one to two tablespoons of brown sugar syrup, and chilled oat milk. Seal it tight and shake hard for 15 to 20 seconds until you hear the ice rattling and feel the mix getting cold.
- Strain and serve:
- Pour the frothy mixture into a tall glass filled with fresh ice. Top with a sprinkle of cinnamon if you're feeling fancy, and drink it right away while it's still frosty.
Save There was a morning last spring when I made this on my porch with the windows open, and the smell of cinnamon and coffee drifted out into the yard. My neighbor walked over just to ask what I was making, and I ended up teaching her how to shake it in a jar because she didn't have a cocktail shaker. She texted me later that week to say she'd been making it every day since.
Adjusting Sweetness and Flavor
Start with one tablespoon of syrup and taste before adding more, everyone's sweet tooth is different. If you want a richer flavor, swap the brown sugar for maple syrup or coconut sugar, both dissolve well and bring their own subtle notes. For a less sweet version, cut the syrup in half and let the natural oat milk sweetness carry the drink.
Making It Ahead
The brown sugar syrup keeps in a sealed jar in the fridge for up to two weeks, so I make a big batch on Sunday and use it all week. You can also brew extra espresso, let it cool, and store it in the fridge so you can shake up a latte in under a minute whenever the craving hits. Just don't pre-shake the whole drink, it loses that frothy magic if it sits.
Serving Suggestions and Variations
This is perfect on its own, but I've also served it alongside breakfast pastries, granola bowls, or even as an afternoon pick-me-up with a handful of dark chocolate. If you want to make it caffeine-free, use decaf coffee and it still tastes just as cozy. You can also top it with a little extra oat milk foam or a dusting of cocoa powder for a fancier presentation.
- Try adding a pinch of cardamom to the syrup for a warming, slightly floral twist.
- If you like it extra cold, freeze some oat milk into ice cubes so it doesn't get watered down.
- For a richer drink, use half oat milk and half coconut cream, it's almost dessert-like.
Save Every time I make this, it reminds me that the best drinks don't need a barista or a fancy machine, just good ingredients and a little shake. I hope it becomes your new morning ritual too.
Recipe FAQ
- → How do I make the brown sugar syrup?
Combine brown sugar and water in a small saucepan, heat until sugar dissolves, then remove from heat and stir in cinnamon and vanilla extract.
- → Can I use brewed coffee instead of espresso?
Yes, strong brewed coffee works well as a substitute for espresso in this drink, maintaining the rich flavor.
- → What type of oat milk is best for this drink?
Chilled, unsweetened oat milk creates the creamiest texture and balances the sweetness of the syrup.
- → How long should I shake the drink?
Shake vigorously for 15 to 20 seconds until well chilled and frothy to achieve the perfect texture.
- → Can I make a caffeine-free version?
Absolutely, use decaffeinated coffee or espresso to keep the flavor without the caffeine kick.