Description
A quick, 5-minute homemade iced coffee drink featuring strong espresso, dissolved brown sugar, and creamy oat milk, shaken to create a frothy, café-quality emulsion.
Ingredients
Scale
- 2 shots espresso (about 2 ounces / 60ml)
- 2 tablespoons brown sugar (25g)
- 1 cup oat milk (240ml)
- 1 cup ice cubes
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Brew two shots of espresso using an espresso machine, French press, or Moka pot. Ensure the coffee is hot.
- While the espresso is still hot, pour it into a cocktail shaker or large jar with a tight lid. Immediately add the brown sugar and vanilla extract. Stir briefly to help the sugar dissolve in the heat.
- Fill the shaker about halfway with ice cubes. Seal the lid tightly and shake vigorously for 30 seconds to chill and aerate the mixture, creating a frothy foam.
- Fill a serving glass (such as a Guinness glass or tall tumbler) with fresh ice cubes. Optionally, drizzle caramel sauce on the inside of the glass for presentation.
- Strain the shaken espresso mixture into the prepared glass over the ice. The foam should rise to the top.
- Slowly pour the cold oat milk over the back of a spoon or directly into the center to create a marbled swirl effect.
- Garnish with a sprinkle of cinnamon or whipped cream if desired. Insert a straw or spoon and stir gently before drinking immediately.
Notes
Ensure the espresso is hot when adding the brown sugar to help it dissolve completely. Shake vigorously for 30 seconds to create the signature foam. For best results, use barista-style oat milk. The drink is best served immediately while cold and frothy.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 120
- Sugar: 16
- Sodium: 60
- Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: iced coffee, shaken espresso, brown sugar, oat milk, vegan coffee, dairy-free drink, quick breakfast, homemade coffee shop drink