Iced Brown Sugar Shaken Espresso

Iced Brown Sugar Shaken Espresso

Smooth, sweet Iced Brown Sugar Shaken Espresso is full of bold coffee and caramel-y flavors. Drizzled with oat milk or your favorite milk of choice. Perfect for the steamy hot days.

Course Drinks

Cuisine American

Prep Time 10

Cook Time 5

Cooling time for the simple syrup 20

Total Time 35

Servings 12-ounce drink

Calories 191kcal

Author Toni Dash

Equipment

Cocktail Shaker

Ingredients

For the brown sugar syrup:

1/4 cup water
¼ cup brown sugar
1 teaspoon vanilla extract
1 Cinnamon stick

For the shaken espresso:

2 ounces (shots) espresso
3 tablespoons brown sugar simple syrup
½ cup milk
2 cups ice divided

Instructions

To make the Brown Sugar simple syrup

In a small saucepan over medium heat combine the water, brown sugar and the cinnamon stick. Bring to a gentle simmer and cook for 5 minutes stirring until the sugar has dissolved.
Remove from heat and allow to cool. Remove and discard the cinnamon stick and stir in the vanilla extract.
NOTE: for less cinnamon flavor the cinnamon stick can be discarded after cooking.
Add the simple syrup to a sealed jar and store in the refrigerator.

Making the shaken espresso

Once you are ready to prepare the latte fill a shaker with 1 cup ice. Add the espresso and the brown sugar syrup and vigorously shake.
Fill a glass with the remaining 1 cup ice and pour the iced coffee over it. Top with the milk and serve.

Notes

The nutritional information will differ depending on the milk being used.

Brown sugar simple syrup

Recipe makes aproximately 1/2 cup (4 ounces or 8 tablespoons).
Store sealed in a jar in the refrigerator.
It can be made before the shaken coffee drink (on a different day).
The simple syrup can be stored in the refrigerator for up to 1 month.

For a 16-ounce drink ("Grande" size)

1/4 cup syrup
3 ounces (shots) espresso
1/2 cup milk

For a 24-ounce drink ("Venti" size)

1/4 cup + 2 tablespoons syrup
4 ounces (shots) espresso)
1/2 cup milk

Nutrition