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Creamy Starbucks Iced Brown Sugar Oat Milk Shaken Espresso Recipe Easy at Home

Starbucks iced brown sugar oat milk shaken espresso - featured image

A quick and easy recipe to recreate Starbucks’ creamy iced brown sugar oat milk shaken espresso at home, combining rich espresso, caramel-like brown sugar sweetness, and creamy oat milk for a refreshing coffee treat.

Ingredients

Scale
  • 2 shots (about 2 ounces / 60 ml) freshly brewed espresso (medium or dark roast)
  • 2 teaspoons packed brown sugar (light or dark)
  • ½ cup (120 ml) oat milk, unsweetened or lightly sweetened (barista-style recommended)
  • 1 cup (240 ml) ice cubes
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Brew your espresso: Pull 2 shots (about 2 ounces / 60 ml) of hot espresso using your preferred method. If using cold brew concentrate, measure 2 ounces (60 ml) instead. Set aside to cool slightly.
  2. Add 2 teaspoons of packed brown sugar into your cocktail shaker or jar.
  3. Pour the warm espresso over the brown sugar. Add ¼ teaspoon vanilla extract if using.
  4. Seal the shaker tightly and shake vigorously for about 15 seconds to dissolve the sugar and create a frothy texture.
  5. Fill a tall glass with about 1 cup (240 ml) of fresh ice cubes.
  6. Pour the shaken espresso mixture over the ice, straining if desired.
  7. Top off with ½ cup (120 ml) of cold oat milk and gently stir to combine while keeping the frothy top intact.
  8. Taste and adjust sweetness or coffee strength as desired.

Notes

Use warm espresso to help dissolve the brown sugar completely. Shake vigorously to create a creamy froth. Barista-style oat milk froths better and blends smoothly. Fresh ice keeps the drink chilled without watering it down quickly. Adjust sweetness gradually. Leftover espresso mixture (without ice or oat milk) can be refrigerated up to 24 hours but may lose frothiness.

Nutrition

Keywords: Starbucks, iced coffee, brown sugar, oat milk, shaken espresso, easy coffee recipe, dairy-free coffee, vegan coffee, homemade Starbucks