Brown Sugar Shaken Espresso Recipe
Craving Starbucks at home? This Brown Sugar Shaken Espresso Recipe tastes just as good. Sweet brown sugar syrup meets bold espresso shakes.
Ingredients
- 2 shots espresso 60ml total.
- 2 tbsp brown sugar.
- 1/4 cup water for syrup.
- 1 cup ice cubes.
- 1 cup oat milk or regular milk.
- 1/2 tsp vanilla extract.
- Cinnamon stick optional garnish.
- Pinch sea salt.
Instructions
Make Brown Sugar Syrup
- Combine brown sugar and water in saucepan. Heat on medium. Stir until dissolved, 2 minutes. Cool slightly.
Brew Fresh Espresso
- Pull 2 shots espresso. Use machine or moka pot. Let cool 1 minute. Hot works best.
Add Flavor Boosters
- Mix cooled syrup, espresso, vanilla, pinch salt in shaker. Stir well to combine flavors.
Fill with Ice
- Add 1 cup ice cubes to shaker. Fills almost to top. Cold shake coming.
Shake Vigorously
- Seal shaker tight. Shake hard 15-20 seconds. Foam builds, flavors marry.
Prep Glasses
- Fill two tall glasses with fresh ice. Ready for pour.
Strain into Glasses
- Double strain shaken espresso over ice. No grounds, smooth texture.
Steam or Heat Milk
- Heat oat milk gently. Froth with frother or shake method. Creamy top.
Pour Milk Over
- Slowly pour frothed milk over espresso. Creates layered beauty.
Garnish and Serve
- Dust cinnamon. Add cinnamon stick. Serve with straw. Enjoy immediately!
Notes
- Use dark roast espresso for bold flavor.
- Make double syrup batch, fridge 1 week.
- Shake longer for more foam.
- Coconut milk for tropical twist.
- Add pumpkin spice fall version.
- Decaf works perfectly too.
- Glass shaker shows pretty layers.
- Cold brew substitute if no espresso maker.