A quick and easy copycat recipe for Starbucks’ iced brown sugar oat milk shaken espresso, combining bold espresso, caramel-like brown sugar syrup, and creamy oat milk for a refreshing and indulgent coffee drink.
Chill your glass beforehand for an extra cold drink. Shake vigorously for 15-20 seconds to create froth. Use barista blend oat milk for creamier texture. Brown sugar syrup can be stored refrigerated for up to 2 weeks. Avoid watery plant milks to maintain texture. For less sweetness, reduce syrup or use natural sweeteners like maple syrup.
Keywords: iced espresso, brown sugar syrup, oat milk, shaken espresso, Starbucks copycat, vegan coffee drink, dairy-free iced coffee