Brown Sugar Shaken Espresso

This Brown Sugar Shaken Espresso is my go-to pick-me-up especially on sluggish afternoons when I am craving something sweet cool and wonderfully caffeinated without heading to a café It is rich subtly spiced with cinnamon and creamy with a swirl of milk on top In just five minutes you have a coffeehouse treat right at home

I remember first shaking this up on a hot spring day and was amazed by how fast it became a favorite weekend ritual Now I always keep brown sugar on hand just for this

Ingredients

• Espresso: choose a deep rich blend for the best coffee punch freshly brewed is always worth it
• Light brown sugar: provides caramel warmth and dissolves nicely always pack it tight for accurate measure
• Ground cinnamon: adds that bakery-fresh aroma use a fresh jar for maximum flavor
• Hot water: helps dissolve the sugar quickly use water just off the boil
• Ice cubes: to chill and froth the drink use plenty for maximum shake and a silky finish
• Milk: dairy or plant-based works beautifully choose a creamy one you love in coffee

Instructions

Make the Brown Sugar Syrup:

Combine the light brown sugar cinnamon and hot water in a small bowl Stir thoroughly until all the sugar is completely dissolved This syrup will infuse warmth into every sip

Brew the Espresso:

Pull two shots of espresso using your machine or a stovetop moka pot Go for a bold roast to help the brown sugar flavors come through

Prep the Shaker:

Fill a cocktail shaker or a tight-sealing jar halfway with ice Pour in the freshly brewed espresso plus all the brown sugar cinnamon syrup

Shake It Up:

Seal the shaker and shake it hard for twenty seconds The goal is to chill everything super fast and create a frothy top which makes the drink silkier

Strain and Serve:

Take a tall glass and fill it with fresh ice Strain the shaken espresso mixture into the glass You will notice a nice foam layer on top already

Top with Milk:

Slowly pour cold milk over the foam Watch the colors mingle then stir gently to bring everything together

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One time I tried oat milk and realized how creamy it makes this drink so now I often switch it up The cinnamon is a must in my book because it reminds me of the cinnamon doughnuts my grandma baked on Sundays The scent alone is nostalgic

Storage Tips

You can double or triple the brown sugar syrup and keep it chilled in an airtight jar for up to a week Brew your espresso fresh for each cup and shake with ice just before serving to keep that beautiful froth

Ingredient Substitutions

No espresso machine No problem Use a strong French press or stovetop moka pot Some days I swap in maple syrup for the brown sugar especially in fall For caffeine-free versions try using decaf espresso beans

Serving Suggestions

This iced coffee is perfect with a slice of banana bread or a cinnamon scone Top it with a sprinkle of extra cinnamon for café style You can even serve it alongside brunch as a signature drink

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Enjoy your shaken espresso as a speedy treat and experiment with different milks and sweeteners for your perfect blend

Recipe Questions & Answers

→ Can I use instant coffee instead of espresso?

While espresso delivers a strong, rich flavor, strong instant coffee can be used as a substitute in a pinch. Adjust intensity to taste.

→ What types of milk can I use?

Choose dairy or plant-based milks such as oat or almond. Each creates a slightly different texture and taste profile.

→ Is it necessary to use a cocktail shaker?

No, a jar with a tight-fitting lid also works well. The goal is to combine everything and achieve a frothy, chilled result.

→ How can I adjust the sweetness?

Alter the amount of brown sugar to suit your taste. Add more for a sweeter beverage or reduce for less sweetness.

→ What makes the drink frothy?

Vigorous shaking with ice creates foam and chills the espresso quickly, leading to that signature frothy top.

→ Can I prepare it ahead of time?

It's best enjoyed fresh. However, you can premix the syrup for quicker assembly when you're ready to serve.