Starbucks Iced Brown Sugar Espresso

Creamy iced espresso with brown sugar, oat milk, and cinnamon for a refreshing, spiced beverage.

# What You'll Need:

01 - 2 shots (2 fl oz / 60 ml) freshly brewed espresso or 1/3 cup strong coffee

02 - 2 tablespoons (1 oz / 30 ml) light brown sugar

03 - 2 tablespoons (1 oz / 30 ml) hot water

04 - 1/4 teaspoon ground cinnamon

05 - 1 cup ice cubes

06 - 3/4 cup (6 fl oz / 180 ml) unsweetened oat milk

07 - Optional: extra brown sugar or ground cinnamon for garnish

01 - In a small cup, mix brown sugar, hot water, and ground cinnamon. Stir thoroughly until the sugar is completely dissolved.

02 - Make two shots of espresso using an espresso machine or substitute with strong coffee.

03 - Fill a cocktail shaker or sealable jar with the ice cubes. Add the brown sugar syrup and freshly brewed espresso.

04 - Seal the shaker and shake vigorously for 20 seconds until the beverage is chilled and frothy.

05 - Transfer the shaken mixture, including the ice, into a tall glass.

06 - Gently pour oat milk atop the mixture for a layered effect. Stir to combine if preferred.

07 - Garnish with a pinch of cinnamon or a sprinkle of brown sugar. Serve immediately.

01 -

It’s as easy as shaking a jar and instantly brings a coffee shop vibe to your kitchen.
The creamy oat milk and brown sugar combo is friendly for vegan and dairy-free folks—and honestly, it tastes just as indulgent.

02 -

If you forget to shake the espresso with ice, you’ll miss out on that beautiful frothy top—learned this after my first attempt.
Using barista-style oat milk not only layers better but keeps the drink creamy to the last sip.

03 -

Shake harder and longer for taller foam—20 seconds is magic, but a couple more won’t hurt on a hot day.
A dash of vanilla extract in the syrup gives an extra layer of coziness and depth that people always ask about.