Starbucks Copycat Iced Brown Sugar Oatmilk Shaken Espresso

The secret to this drink is in its name: it's shaken. Shaking hot espresso with ice and brown sugar syrup cools it down fast and fills it with tiny bubbles. That gives it a light, foamy top that plain iced coffee doesn't have. This Starbucks copycat iced brown sugar oatmilk shaken espresso takes about 5 minutes once your syrup is made, and you can make it as sweet or as strong as you like.

Quick Facts

• Prep time: 5 minutes (plus 10 minutes for the syrup, made once)
• Servings: 1 drink (about 16 oz)
• Difficulty: Very easy
• Diet: Dairy-free, vegan (check that your oat milk is vegan)

What You Need

Brown sugar syrup (makes about 1 cup)

• ½ cup (100 g) packed brown sugar
• ½ cup (120 ml) water
• 1 cinnamon stick (optional) or ¼ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract (optional)

For one drink

• 2 shots espresso (about 2 oz / 60 ml), or ½ cup very strong coffee
• 1–2 tablespoons brown sugar syrup
• A pinch of ground cinnamon
• 1 cup ice for shaking, plus more for the glass
• ½ cup (120 ml) oat milk (a "barista" style oat milk is creamiest)

Step 1: Make the Brown Sugar Syrup

1. Put the brown sugar, water and cinnamon stick in a small pot.
2. Heat over medium heat and stir until all the sugar melts, about 2–3 minutes.
3. Let it simmer gently for 2 more minutes. It will look like thin, golden-brown honey.
4. Turn off the heat. Stir in the vanilla. Let it cool, then take out the cinnamon stick.

Dark brown sugar gives a deeper, caramel-like taste. Light brown sugar is milder.

Step 2: Make the Drink

1. Make the espresso. Brew 2 shots. If it's very hot, let it sit for 1 minute. This stops it from melting all the ice.
2. Fill a shaker. Add about 1 cup of ice to a cocktail shaker or a jar with a tight lid.
3. Add the flavor. Pour in the espresso, 1–2 tablespoons of syrup and a pinch of cinnamon.
4. Shake hard. Close the lid and shake for 15–20 seconds. The jar will feel very cold, and the coffee will look light brown and foamy.
5. Pour. Fill a tall glass with fresh ice. Pour the shaken espresso over it.
6. Add oat milk. Slowly pour ½ cup oat milk on top. It will make pretty layers. Stir before drinking if you like.

No Espresso Machine? No Problem

You don't need a fancy machine:

• Moka pot: Makes strong coffee that's very close to espresso.
• Instant espresso powder: Mix 2 teaspoons with ¼ cup hot water.
• AeroPress: Use a fine grind and a small amount of water for a strong shot.
• Strong brewed coffee: Use ½ cup coffee made with double the usual coffee grounds. The taste is a bit lighter but still good.

How Sweet Is It?

The Starbucks grande version is quite sweet. Here's an easy guide:

How sweet you like it	Syrup per drink
Lightly sweet	1 tablespoon
Like the café version	2 tablespoons
Extra sweet	3 tablespoons

Start with 1 tablespoon. You can always add more after you taste it.

Tips for the Best Shaken Espresso

• Use a jar with a tight lid. Hot coffee builds a little pressure when shaken. Hold the lid with a towel to be safe.
• Shake with plenty of ice. More ice means a colder drink and more foam.
• Pour over fresh ice. The shaking ice is partly melted. Fresh ice keeps the drink from tasting watery.
• Choose the right oat milk. Barista-style oat milk is thicker and creamier. Thin oat milk makes a lighter drink.

Common Mistakes

The drink tastes watery.
The espresso was too hot and melted the ice. Let it cool for a minute first, and use fresh ice in the glass.

There's no foam.
It wasn't shaken long or hard enough. Shake for the full 15–20 seconds.

It's too bitter.
Very dark roasts can taste bitter. Try a medium roast, or add a little more syrup.

The syrup is hard or crystal-like.
It boiled too long. Add 1–2 tablespoons of hot water and stir until smooth.

Easy Variations

• Hot version: Skip the ice. Stir the syrup into hot espresso and top with steamed oat milk.
• Less sugar: Use a sugar-free brown sugar syrup or a brown sugar substitute.
• Other milks: Almond, soy or regular milk all work. Don't use heavy cream for shaking; it gets too thick.
• Extra spice: Add a pinch of nutmeg or pumpkin pie spice.
• Decaf: Use decaf espresso if you're drinking it in the evening.

Storage

Syrup: Keep the brown sugar syrup in a clean, closed jar in the fridge for up to 2 weeks. If it smells sour or looks cloudy, throw it away.

The drink: It's best right after shaking, because the foam goes away. You can brew espresso ahead and keep it in the fridge for up to 2 days, then shake it with ice when you're ready.

Freezing: You can freeze leftover espresso in an ice cube tray. Use the coffee cubes instead of plain ice so your drink doesn't get watery.

Nutrition Estimate

Per drink with 2 tablespoons syrup and ½ cup regular oat milk:

• Calories: about 120–140
• Sugar: about 22–25 g
• Carbohydrates: about 28 g
• Fat: about 2–3 g
• Caffeine: about 125–150 mg (from 2 espresso shots)

Using 1 tablespoon of syrup cuts about 50 calories. Oat milk brands vary.

FAQs

How many espresso shots are in the Starbucks version?

A grande usually has 3 shots of blonde espresso. This home version uses 2 shots, which is a good amount for most people. Add a third if you want it stronger.

Can I make it without a shaker?

Yes. Any jar with a tight lid works, like a mason jar or a clean water bottle.

Can I use white sugar?

You can, but it won't taste the same. Brown sugar gives the caramel taste this drink is known for.

Is it vegan?

Yes, if your oat milk is vegan. Most are, but check the label.

Can I make a big batch?

Make the syrup in a big batch. Shake each drink fresh, because the foam doesn't last.

More Recipes to Try

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• Starbucks Pumpkin Spice Latte at Home (coming soon)
• Starbucks Pink Drink Without Strawberries (coming soon)
• 30+ Easy Air Fryer Snacks Without Cheese
• Browse all recipes

A Final Note

Make one jar of brown sugar syrup on the weekend, and you're set for a week of café-style drinks. Shake hard, pour over fresh ice, and adjust the syrup until it tastes just right to you.