Iced Brown Sugar Oat Latte (Printable)

Rich brown sugar syrup, creamy oat milk, and espresso shaken over ice for a frothy cold drink.

# What You’ll Need:

→ Brown Sugar Syrup

01 - 2 tablespoons brown sugar
02 - 2 tablespoons water
03 - 1/4 teaspoon ground cinnamon (optional)
04 - 1/2 teaspoon vanilla extract

→ Coffee & Milk

05 - 1 shot (1 fl oz) espresso or 1/4 cup strong brewed coffee
06 - 3/4 cup (6 fl oz) chilled oat milk
07 - Ice cubes

# How-To:

01 - Combine brown sugar and water in a small saucepan over medium heat. Stir until sugar dissolves fully, then remove from heat. Mix in cinnamon and vanilla extract, then let cool.
02 - Brew a fresh shot of espresso or prepare strong coffee.
03 - Fill a cocktail shaker or large jar with ice cubes.
04 - Add 1 to 2 tablespoons of the cooled brown sugar syrup, the espresso, and chilled oat milk into the shaker.
05 - Secure the lid and shake vigorously for 15 to 20 seconds until well chilled and frothy.
06 - Strain the mixture into a tall glass filled with fresh ice.
07 - Optionally garnish with a sprinkle of cinnamon. Serve immediately.

# Expert Hints:

01 -
  • It tastes like a fancy coffee shop drink but takes five minutes and costs less than half the price.
  • The brown sugar syrup shakes into the milk without any grit or bitterness, just pure sweet coffee comfort.
  • Completely dairy-free but nobody will taste the difference—the oat milk froths beautifully and adds its own gentle creaminess.
02 -
  • Never pour warm syrup into the shaker—it will melt the ice before you get any froth, and the drink becomes watery and flat.
  • Shake it hard and loud; those 15 to 20 seconds are doing the work of both chilling and creating that silky, foamy texture everyone loves.
03 -
  • Syrup made the night before is even better; the flavors deepen and the mixture becomes thicker and more luxurious to pour.
  • If your shaker leaks, wrap the lid seam with a thin kitchen towel before shaking—it saves mess and your shoes.
Go back