Save Last summer, I stumbled into a tiny coffee shop in Seattle where the barista handed me something brown sugar sweet and impossibly frothy. I watched him shake the metal tin like a cocktail, ice clinking against the sides, and knew I had to recreate that moment at home. Now this iced oat latte lives in my regular rotation, especially on mornings when I want coffee to feel like a tiny celebration.
My roommate walked in while I was violently shaking a mason jar of espresso and oat milk, looking genuinely concerned. Then she tasted it and immediately asked for the recipe. We spent the next hour experimenting with different milk alternatives and syrup ratios, leaving the kitchen counter covered in sticky spoons and half filled glasses.
Ingredients
- 2 tbsp brown sugar: Dark brown sugar gives you more molasses flavor and that gorgeous amber color
- 2 tbsp water: Just enough to dissolve the sugar into syrup without making it too thin
- 1/4 tsp ground cinnamon: Optional but adds warmth that plays beautifully with the brown sugar
- 1/2 tsp vanilla extract: Pure vanilla makes everything taste bakery fresh and professional
- 1 shot espresso: Freshly pulled espresso is ideal, but strongly brewed dark roast works too
- 3/4 cup oat milk: Oat milk froths up better than most non dairy options and has a natural sweetness
- Ice cubes: Plenty of ice is essential for that shaker method to work properly
Instructions
- Whisk together your brown sugar syrup:
- Combine brown sugar and water in a small saucepan over medium heat, stirring constantly until the sugar completely dissolves and the mixture looks clear. Pull it off the heat and stir in cinnamon and vanilla, then let it cool completely while you brew your coffee.
- Brew your coffee base:
- Pull a fresh shot of espresso or brew 1/4 cup of very strong coffee. You want it potent since the ice and milk will dilute it slightly.
- Load up your shaker:
- Fill a cocktail shaker or large jar with ice, then pour in 1 to 2 tablespoons of your cooled syrup depending on how sweet you like it. Add the hot espresso and cold oat milk.
- Shake it like you mean it:
- Secure the lid tightly and shake vigorously for 15 to 20 seconds. You want the mixture seriously cold and frothy with tiny bubbles throughout.
- Strain and serve:
- Pour fresh ice into a tall glass and strain the shaken latte over it. Top with a cinnamon dusting if you are feeling fancy and drink immediately.
Save This drink became my go to when friends visit because everyone gets impressed by the foam. Last month I served them at brunch, and now three different people text me regularly saying they are addicted to making these at home.
Make It Your Own
Maple syrup works beautifully instead of brown sugar, especially in fall when you want that woodsy flavor. Coconut sugar adds a deeper caramel note that pairs well with extra cinnamon. You can also experiment with different extracts like almond or hazelnut for a flavored latte without any artificial syrups.
The Shaker Method Secret
Shaking incorporates air into the drink, creating that microfoam texture usually reserved for espresso machines. The ice chills everything rapidly while the agitation breaks down the oat milk just enough to make it silky without separating. A mason jar works if you do not have a cocktail shaker, just grip the lid tight.
Storage and Prep
The brown sugar syrup keeps in the fridge for up to two weeks, so I usually triple the batch and store it in a cute glass jar. Having the syrup ready means this latte takes about two minutes to assemble on busy mornings. You can also brew espresso ahead and store it in the fridge, though fresh is always better.
- Heat your syrup gently if it has been in the fridge and gets too thick to pour
- Give your oat milk carton a good shake before measuring, especially if it has been sitting
- If your drink separates, just stir it gently and it will come right back together
Save There is something deeply satisfying about shaking your own coffee drink, like you are a bartender but for morning fuel. Plus, it tastes infinitely better than anything you will buy for six dollars at a cafe.
Recipe FAQs
- → How do you make brown sugar syrup?
Combine brown sugar and water in a saucepan, heat until sugar dissolves, then add cinnamon and vanilla extract. Cool before use.
- → Can I use brewed coffee instead of espresso?
Yes, strong brewed coffee works well as a substitute and provides a similar rich flavor base.
- → What is the purpose of shaking the drink?
Shaking over ice chills the drink quickly and creates a frothy, silky texture enhancing the overall mouthfeel.
- → Are there alternatives to brown sugar syrup?
Try maple syrup or coconut sugar for different sweetness profiles and flavor variations.
- → Is this suitable for a dairy-free diet?
Yes, using oat milk makes this iced latte vegan and free from dairy ingredients.