This Brown Sugar Shaken Espresso is an easy, 5-minutes coffehouse-style drink you can make at home -- no simple syrup required. It's inspired by the popular version you see at cafes, but simplified so you can skip the extra steps and make it at home with or without an espresso machine. All you need is espresso, brown sugar, vanilla extract, and a creamy milk of your choice.
Iced Brown Sugar Shaken Espresso is a sweet brown sugar flavored copycat Starbucks espresso drink that is well-loved by me and many others, especially in the warm Spring and Summer months!
Just like my Mango Popsicle Outshine copycat recipe, the homemade version is more delicious because there are no unnecessary additives. Now I choose this Iced Brown Sugar Shaken Espresso over the Starbucks one every time!
For more homemade coffee and espresso recipes, check out my Starbucks copycat Iced Mocha, Cold Brew Coffee Concentrate, Pumpkin Spice Latte, and Pumpkin Spice Creamer. Or try a cup of my Microwave Hot Chocolate with chocolate chips, Thick Hot Chocolate, or Peanut Butter Hot Chocolate.
For coffee shop inspired baked treats, check out my Gluten-Free Pumpkin Bread, Gluten-Free Chocolate Chip Muffins, Gluten-Free Chocolate Muffins, Gluten-Free Pumpkin Muffins, Gluten-Free Chocolate Chip Cookies, and Dairy-Free Brownies.
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What is an Iced Brown Sugar Shaken Espresso?
The iced brown sugar shaken espresso is a Starbucks creation that combines espresso, oat milk, brown sugar, and vanilla flavoring, served over ice. It was released in 2021 and quickly became a fan favorite and permanent item on the menu.
The Starbucks drink uses a brown sugar syrup that combines the flavorings and sweeteners. However, there is no need to make a syrup at home as you can simply use brown sugar and vanilla extract.
How to make it at home
Just 4 ingredients and 3 extra-easy steps will have this iced espresso drink in your hands in no time!
Ingredient Notes
Here's what you need to make this Iced Brown Sugar Shaken Espresso:
- espresso shots - Use an espresso machine, instant espresso powder, or try my French Press Espresso or AeroPress Espresso recipes to make shots of espresso for this recipe.
- brown sugar - Instead of making a flavored syrup, you can simply use brown sugar.
- vanilla extract - This adds the smoothness you know and love.
- milk - Creamy oat milk ("barista" style) is used by Starbucks for the traditional Iced Oat Milk Brown Sugar Shaken Espresso. I also like cashew milk, whole milk, almond milk, or soy milk for dairy-free milk options. See the Expert Tips section below to get the milk "just right" if using something other than oat milk or whole dairy milk.
You can also mix a dash of cinnamon into the espresso or add it as a topping at the end!
See the recipe card for a full list of ingredients with quantities.
Variations
Make this recipe refined sugar free with coconut sugar or maple syrup. Or try a hot Brown Sugar Latte or even a honey latte using a very similar technique!
- Coconut Sugar Latte - You can make this same recipe with coconut sugar instead of brown sugar with a 1-for-1 substitution. Note that coconut sugar is less sweet tasting than brown sugar, so you may want to add an extra teaspoon or more of coconut sugar for the same level of sweetness.
- Iced Maple Syrup Latte - Substitute maple syrup directly for the brown sugar to make a maple flavored iced latte.
- Brown Sugar Latte (hot) - To make this brown sugar latte hot instead of iced, use warmed or steamed milk, omit the ice, and do not shake. You may also want to add a little extra milk or hot water to make up for the ice that would melt into your drink.
- Honey Latte (hot) - To make a Honey Latte, follow the variation for the hot Brown Sugar Latte above and use honey instead of brown sugar.
- Almond flavoring - We also thought this copycat Starbucks espresso drink tasted nice with almond extract instead of vanilla extract.
Equipment
There is no equipment needed for this recipe, aside from how you decide to make your espresso. If you do not have a moka pot or a fancier espresso maker, we had success with both the french press method of making espresso and using the Aeropress to make espresso.
Because the Aeropress uses pressure for espresso making, it is the more authentic method. But both taste great in this recipe!
Step-by-Step Instructions
Making an Iced Brown Sugar Shaken Espresso is as easy as 1-2-3!
- Make your espresso. A moka pot (bialetti), french press, and aeropress can all be used to make espresso if you don't have an espresso maker. If you enjoy a bit of cinnamon in your Brown Sugar Shaken Espresso, include a few shakes of ground cinnamon in the espresso grounds.
- Stir in the sugar and vanilla. While your espresso is still hot, add the brown sugar and vanilla extract. Stir until the sugar is completely dissolved.
- Add milk and ice, shake or stir and enjoy! In a drink shaker, add your creamy milk of choice, espresso, and ice. Shake for about 10 seconds or until you have a nice foam (skip if you do not have or do not want to use a drink shaker and instead stir the ingredients together in a tall glass). Then pour the mixture over ice and enjoy! Add whipped cream or toppings if you like.
Hint: A cocktail shaker and mason jar with lid can also work to shake the ingredients together. Make sure the milk is cold if using a mason jar (don't mix the hot steamed milk variation this way). Shaking the ingredients together, especially with a cocktail or drink shaker, is the best way to make cold foam.
Expert Tips + Troubleshooting
Still doesn't taste exactly like Starbucks? Use these troubleshooting tips to get the best copycat Brown Sugar Shaken Espresso.
Milk
Starbucks usually makes this recipe with barista oat milk. Barista oat milk is a thick plant-based milk that is high in fat. In fact, one cup of Starbucks oat milk has 7 grams of fat and 1 cup of whole milk has 8 grams of fat.
In order to have a true Starbucks copycat, you also need to use a milk that is high in fat. We had success using whole milk, barista-style oat milk, and cashew or almond milk mixed with a higher fat plant-based creamer.
When choosing your milk in the store, use that 7 grams of fat per cup nutrition fact to compare to the nutrition label.
Espresso
All espresso is not created equally, and there is also a lot of misinformation online about how to make espresso at home without an espresso maker. First, you need a fine ground. A coarsely ground espresso powder will produce weaker espresso.
Also, Starbucks uses very strong espresso that is ¾ of an ounce per shot. Depending on your espresso maker or method of espresso making, you may be making a shot that is 1 ounce or even 1 ½ ounces. To fix this, make your espresso extra strong if possible.
Alternatively if you are using a larger espresso shot, swap a few tablespoons of your creamy milk for creamer. This will rebalance the water:milk ratio.
Recipe FAQs
Whether you're looking for the best way to make espresso without an espresso machine or have question about the ingredients and storage, we have answers to some of your top questions about this Iced Brown Sugar Shaken Espresso recipe.
Don't see your question? Drop it in the comment field below and we'll answer within 48 business hours.
Store leftover Iced Brown Sugar Shaken Espresso in an airtight container in the refrigerator for up to two days. For best taste, store with little or no ice so as to not water down your beverage. You can always add more later.
You can use coconut milk in this Brown Sugar Shaken Espresso. However, choose your coconut milk carefully. Since this is an iced beverage, you need a coconut milk variety that will not separate between the water and cream when at a cool temperature. Boxed coconut milks will work here, and some canned coconut milks have additives to keep them well-mixed.
You can make this recipe up to two days before you want to enjoy it! Store in an airtight container in the refrigerator with little or no ice so as to not water down your beverage. You can always add more ice later.
The best ways to make espresso without a machine are a moka pot, the Aeropress, or a French Press. You can also use instant espresso powder.
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📖 Recipe
Brown Sugar Shaken Espresso
Ingredients
- 2 shots strong espresso
- 2 teaspoons brown sugar
- ¼ teaspoon vanilla extract
- ½ cup of barista oat milk or other creamy milk - see notes for details (120 ml)
Instructions
- Make your espresso. A moka pot (bialetti), French Press, and Aeropress can all be used to make espresso if you don't have an espresso maker. If you enjoy a bit of cinnamon in your Brown Sugar Shaken Espresso, include a few shakes of ground cinnamon in the espresso grounds.
- Stir in the sugar and vanilla. While your espresso is still hot, add the brown sugar and vanilla extract. Stir until the sugar is completely dissolved.
- Add milk and ice, shake or stir and enjoy! In a drink shaker, add your creamy milk of choice, espresso, and ice. Shake for about 10 seconds or until you have a nice foam (skip if you do not have or do not want to use a drink shaker and instead stir the ingredients together in a tall glass). Then pour the mixture over a glass of ice and enjoy! Add whipped cream or toppings if you like.
Delphine says
This is a sweet, simple and lovely recipe to replace my Starbucks iced brown sugar shaken espresso. I used barista oat milk and it tasted just like Starbucks. I think I like it better because the sugars are nicer.
Agnes says
This iced brown sugar espresso recipe is perfect! I added whipped cream and a sprinkle of cinnamon sugar on top. Will make again!
Sammy says
Simply a great Starbucks copycat brown sugar shaken espresso recipe! I used oat milk.
Kevin says
This ice brown sugar shaken espresso recipe is exactly what it should be. Easy, flavorful, perfect proportions. Thank you for making this.
Juni says
I’m so glad to find an iced brown sugar shaken espresso recipe that tastes just like Starbucks and doesn’t require me to make a syrup. I tried one where I had to make a syrup and this taste better!
Piper says
I loved that I could just make a single serving! This is delicious and really does taste like Starbucks. I used barista oat milk.
Jamie says
Thanks so much for the review Piper!