Estimated reading time: 3 minutes
After recently getting my Nespresso, I am obsessed with making my favorite coffee drinks at home.
I’ve started out with the simple drinks like lattes and cappuccinos, but I’m moving on to other interesting faves like the Brown Sugar Oatmilk Shaken Espresso.
I don’t have many notes for you on this recipe, but I can tell you a few things:
- Starbucks uses a liquid brown sugar syrup for their recipe (sugar-free version here), if you don’t have that it’s not a big deal. Use brown sugar and have your espresso poured straight into your glass with it. The heat will melt and help dissolve the sugar. Just be sure to give it a good stir or shake to combine until the sugar is fully dissolved.
- I tried shaking this many times, but the heat tends to build up some pressure in my mason jars and then just explode. Just swirl it around and be super careful. You can also just stir the hot liquid with a spoon to incorporate. Just use a heat-safe cup to do this in!
- You can froth your oatmilk if you’d like. Oatmilk does not have much fat, so you won’t get much of a froth, but it’ll make it a little smoother for sure.
- If you want layers like my photo has, place the end of a spoon at the top layer of your coffee and gently pour the milk onto the spoon, letting it layer. It’s a nice trick to get some layers and dimension.
Ingredients for Brown Sugar Oatmilk Shaken Espresso
- 3 oz blonde espresso
- 3 teaspoons brown sugar (Starbucks uses brown sugar syrup)
- 1 teaspoon cinnamon
- 10 ounces oatmilk
- 3 ounces of ice.
Want to watch your blood sugars for this?
Oatmilk is a plant-based option, but does have carbs, as well as the brown sugar.
You can always swap the brown sugar for a brown sugar substitute, or make your own brown sugar with blackstrap molasses and the sugar sub of your choice.
The oat milk is still a good option here!