Iced Brown Sugar Latte (Printable)

Refreshing iced coffee with brown sugar syrup and creamy oat milk, shaken to a frothy perfection.

# What You 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 fluid ounce) espresso or 1/4 cup strong brewed coffee
06 - 3/4 cup (6 fluid ounces) chilled oat milk
07 - Ice cubes

# How-To:

01 - In a small saucepan, combine brown sugar and water. Heat over medium heat, stirring until sugar is fully dissolved. Remove from heat, then stir in cinnamon and vanilla extract. Allow to cool.
02 - Brew a fresh shot of espresso or prepare 1/4 cup of strong brewed coffee.
03 - Fill a cocktail shaker or large jar with ice cubes.
04 - Add 1 to 2 tablespoons of the brown sugar syrup, espresso, and chilled oat milk to 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 cubes.
07 - Optionally, garnish with a sprinkle of cinnamon. Serve immediately.

# Insider Tips:

01 -
  • It's ready in ten minutes but tastes like you've been tending to it for hours.
  • The brown sugar syrup is your secret weapon for depth that instant coffee powder can never match.
  • Shaking it yourself means you get to control exactly how frothy and creamy it becomes.
02 -
  • The brown sugar syrup must cool completely before shaking, otherwise your ice melts too fast and you end up with coffee soup instead of something luxurious.
  • Chilled oat milk makes all the difference—room temperature milk won't foam properly no matter how hard you shake.
03 -
  • Pre-chill your glass if you're making this on a warm day—it keeps everything colder longer and stops the ice from melting into your drink too quickly.
  • The key to café-quality foam is using oat milk that's been sitting in the fridge for at least a day; it froths better than the fresh stuff.
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