Ingredients
- 2 shots espresso, hot (or 1/2 cup extra-strong coffee)
- 2 tbsp brown sugar syrup (see tip)
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 1 cup ice, plus more for serving
- 1/2 cup oat milk, chilled
- 1 tbsp heavy cream (optional, for extra richness)
- Cinnamon stick, for garnish (optional)
Instructions
- Brew hot. Pull 2 shots of espresso (or brew 1/2 cup of extra-strong coffee). It needs to be hot to melt the syrup.
- Shake hard. In a cocktail shaker or mason jar, combine the hot espresso, brown sugar syrup, cinnamon, vanilla, and 1 cup of ice. Shake hard for a full 15 seconds — this builds the signature foam.
- Pour — don’t strain. Pour everything, ice and all, into a tall glass filled with fresh ice.
- Top with oat milk. Pour the cold oat milk (and heavy cream, if using) over the top and watch the layers settle.
- Garnish and serve. Dust with cinnamon, add a cinnamon stick if you like, and serve. Stir before sipping.
💡 Shaken espresso smarts
Shake it like you mean it — 15 hard seconds is what builds that silky foam cap. Hot espresso melts the syrup instantly; if you only have cold brew, dissolve the syrup in a splash of hot water first. Don't strain the shaker — pouring over the shaken ice keeps it frosty to the last sip. For the syrup: simmer 1/2 cup brown sugar with 1/2 cup water 3 minutes; it keeps 2 weeks refrigerated.
Common questions
No espresso machine — what can I use?
Brew 1/2 cup of extra-strong coffee (double the grounds) and use it hot. A moka pot is even closer to true espresso.
Can I make it decaf?
Yes — decaf espresso shakes up just as foamy. The technique doesn't care about caffeine.
How long does the brown sugar syrup keep?
2 weeks refrigerated in a sealed jar. It also sweetens iced tea and cocktails beautifully.
Can I make it less sweet?
Drop to 1 tablespoon of syrup — the cinnamon still carries plenty of flavor.
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