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Brown sugar oat milk iced espresso with shaken espresso, creamy oat milk swirls, cinnamon and ice in a condensation-covered glass.

Best Brown Sugar Oat Milk Iced Espresso Copycat Recipe

A coffee-shop-inspired iced espresso made with freshly shaken espresso, homemade brown sugar cinnamon syrup, plenty of ice, and creamy oat milk.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Drinks
Cuisine: American-Inspired
Ingredients Method Notes

Ingredients
  

  • Brown Sugar Cinnamon Syrup
  • ¼ cup packed light brown sugar
  • ¼ cup water
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Tiny pinch fine salt
  • For One Iced Espresso
  • 3 shots freshly brewed espresso about 3 ounces
  • 1½ –2 tablespoons brown sugar cinnamon syrup
  • Approximately 1½ cups ice divided
  • ½ cup oat milk plus more if desired

Method
 

  1. Combine brown sugar and water in a small saucepan.
  2. Heat over medium-low heat, stirring until the sugar dissolves.
  3. Stir in cinnamon.
  4. Simmer gently for 1–2 minutes.
  5. Remove from heat.
  6. Stir in vanilla and a tiny pinch of salt.
  7. Set syrup aside to cool slightly.
  8. Brew three shots of fresh espresso.
  9. Add 1½–2 tablespoons syrup to a cocktail shaker or tightly sealing jar.
  10. Pour in the hot espresso and stir briefly.
  11. Add approximately ¾ cup ice.
  12. Seal and shake vigorously for 10–15 seconds.
  13. Fill a tall approximately 16-ounce glass with fresh ice.
  14. Pour in the shaken espresso.
  15. Slowly add approximately ½ cup oat milk.
  16. Stir, taste, and adjust syrup or oat milk if desired.
  17. Serve immediately.

Notes

Fresh espresso creates the best flavor and shaken foam.
Use a tightly sealing container when shaking.
Start with less syrup if you prefer coffee drinks that aren't very sweet.
Store leftover brown sugar cinnamon syrup refrigerated in an airtight container for approximately 1–2 weeks.
Tiny cinnamon specks are normal because ground cinnamon doesn't fully dissolve.