How to Make Brown Sugar Shaken Espresso At Home
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One thing motherhood taught me? Hang on to the little things you love, even in the chaos. My go-to coffee order has always been a Brown Sugar Shaken Espresso, and this DIY version is my perfect at-home dupe for Starbucks. It’s quick enough to fit into my chaotic routine and saves time (and money) at the drive-thru.
What Is A Shaken Espresso
A shaken espresso is just as the name suggests. It’s espresso added to a cocktail shaker (I just use a mason jar with a lid) with ice and shaken until foamy.
The theory is that the ice dilutes the espresso slightly, making the flavor smooth and less acidic.
You can drink it straight over ice or add milk and sweeteners like brown sugar syrup or vanilla syrup.
Why You’ll Love This Iced Brown Sugar Shaken Espresso
- Making your own coffee at home is great for your budget, but it also saves you so much time waiting in line at Starbucks
- This recipe is so fast, you can make it right before leaving for work
- You get to control the ingredients and adjust the flavorings to your liking!
Brown Sugar Shaken Espresso Recipe Ingredients
This version is a Brown Sugar Oat Milk Shaken Espresso, but you can swap the syrups and milk to suit your tastes.
- Espresso– I use my Nespresso machine to brew two shots of espresso, roughly 2 1/2 to 3 ounces. If you don’t have a Nespresso machine, no problem. Use about ⅓ cup of very strong hot coffee (double brewed if possible) to get that same flavor.
- Ice– This is what you’ll shake with your hot espresso to make it cool and foamy.
- Brown Sugar Syrup– you can use a homemade brown sugar syrup recipe or store-bought. If you don’t want to make a syrup, mix 1-2 tablespoons of brown sugar and a pinch of cinnamon with the hot espresso to dissolve. I do this all the time when I make Teddy Graham Lattes.
- Oat Milk– I love a barista blend or extra creamy oat milk for this recipe. But you can use dairy milk, almond milk, or pistachio milk for a creamy, dairy-free coffee.
How to Make Brown Sugar Shaken Espresso
Full ingredient amounts and detailed instructions can be found on the recipe card at the bottom of the post.
Step 1:
Brew a double shot of espresso into a heat-proof mug
Stir in the brown sugar syrup. Add the mixture to a quart-sized mason jar or cocktail shaker.
Step 2:
Next, fill the shaker with ice.
Pop the lid onto the shaker or jar and shake the espresso for 20-30 seconds until frothy.
Step 3:
Fill a large glass halfway with fresh ice. Strain the shaken espresso over the fresh ice in the glass, leaving room for milk.
Step 4:
Top off the espresso with your milk of choice and enjoy!
Tip
Use fresh ice when it’s time to serve. Fresh cubes are slower to melt and keep your coffee from getting watered down. Big cocktail ice cubes are great for this!
Shaken Espresso Recipe Variations
- Blonde, Dark, or Decaf espresso can be used in this recipe.
- If you don’t have an espresso machine, use 1/3 cup of very strong brewed coffee.
- To remove refined sugars, swap the brown sugar syrup for honey or maple syrup instead. Add a pinch of cinnamon to the espresso before shaking.
- Swap the brown sugar for vanilla simple syrup or sugar cookie flavored syrup around the holidays.
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Iced Brown Sugar Shaken Espresso
Equipment
- Quart mason jar or cocktail shaker
- Espresso machine or coffee brewer
Ingredients
- 2 shots espresso (2 ½-3 ounces) *or 1/3 cup very strong coffee
- 2 tablespoons brown sugar syrup (see note)
- 1/2 cup oat milk extra creamy or barista blend
- Ice
Instructions
- Add espresso and brown sugar syrup to a large mason jar or cocktail shaker.
- Fill it with ice, cover tightly, and shake for 20–30 seconds until it’s nice and frothy.
- Fill a pint-sized mason jar or large glass halfway with fresh ice.
- Strain the shaken espresso over the fresh ice.
- Top with oat milk (or your favorite milk), stir, and enjoy!
Notes
- If you don’t want to make a syrup, mix 1-2 tablespoons of brown sugar and a pinch of cinnamon with the hot espresso to dissolve.
- Homemade Brown Sugar Syrup:
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup water
- 1/4 teaspoon cinnamon
- Pinch of sea salt
- 1 teaspoon vanilla
