Iced Brown Sugar Oat Latte (Printer View)

Refreshing brown sugar syrup with oat milk and espresso shaken over ice for a creamy beverage.

# What you'll need:

→ Brown Sugar Syrup

01 - 2 tablespoons brown sugar
02 - 2 tablespoons water
03 - 1/4 teaspoon ground cinnamon (optional)
04 - 1/2 teaspoon vanilla extract

→ Coffee & Milk

05 - 1 shot (1 fluid ounce) espresso or 1/4 cup strong brewed coffee
06 - 3/4 cup (6 fluid ounces) chilled oat milk
07 - Ice cubes

# Method:

01 - Combine brown sugar and water in a small saucepan. Heat over medium heat, stirring until sugar dissolves completely. Remove from heat, stir in cinnamon and vanilla extract, then let cool.
02 - Brew a fresh shot of espresso or prepare strong coffee.
03 - Fill a cocktail shaker or large jar with ice cubes.
04 - Pour 1 to 2 tablespoons of brown sugar syrup, espresso, and chilled oat milk into the shaker.
05 - Secure the lid and shake vigorously for 15 to 20 seconds until well chilled and frothy.
06 - Strain the mixture into a tall glass filled with fresh ice. Garnish with a sprinkle of cinnamon if desired, and serve immediately.

# Expert Advice:

01 -
  • It costs a fraction of what youd pay at a cafe and tastes just as good, if not better.
  • The shaker creates this beautiful frothy texture that you cant get from stirring.
  • You can adjust the sweetness and strength exactly how you like it.
  • Its completely dairy free but still creamy and satisfying.
02 -
  • Let the syrup cool completely before adding it to the shaker, or it will melt the ice and water down your drink.
  • Shake hard and fast, dont just swirl it gently or you wont get that signature frothy texture.
  • Use cold oat milk straight from the fridge, room temperature milk wont froth up the same way.
03 -
  • Shake the drink twice as long as you think you need to, the extra effort makes all the difference in texture.
  • Use a mason jar with a tight lid if you dont have a cocktail shaker, it works just as well.
  • Chill your glass in the freezer for a few minutes before serving so the drink stays cold even longer.
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