Starbucks Iced Brown Sugar Oat (Printable)

Lightly spiced espresso with brown sugar, oat milk, and cinnamon. Cool, creamy and vegan-friendly—café favorite style.

# What Goes In:

→ Espresso

01 - 2 shots (2 ounces) freshly brewed espresso or 1/3 cup strong coffee

→ Brown Sugar Syrup

02 - 2 tablespoons brown sugar
03 - 2 tablespoons hot water
04 - 1/4 teaspoon ground cinnamon

→ To Serve

05 - 1 cup ice cubes
06 - 3/4 cup (6 ounces) unsweetened oat milk
07 - Optional: pinch of ground cinnamon or sprinkle of brown sugar for garnish

# How to Make It:

01 - Combine brown sugar, hot water, and ground cinnamon in a small cup. Stir thoroughly until the sugar is completely dissolved.
02 - Extract two shots of espresso using a machine or prepare 1/3 cup strong coffee as an alternative.
03 - Fill a cocktail shaker or large jar with ice. Add the brown sugar syrup and freshly brewed espresso.
04 - Seal and shake vigorously for 20 seconds until chilled and frothy.
05 - Pour the shaken mixture, including ice, into a tall glass.
06 - Top with unsweetened oat milk, pouring gently to create a layered appearance if desired. Stir to combine.
07 - Sprinkle a pinch of cinnamon or brown sugar on top, if preferred. Serve immediately.

# Expert Tips:

01 -
  • The brown sugar syrup tastes like a secret shortcut to café flavor.
  • I can have a creamy iced coffee any time, without dairy or waiting in line.
02 -
  • If you skip the shake, the drink won’t get that signature foamy texture and chill.
  • Barista-style oat milk made the biggest difference for creaminess, so it’s worth seeking out if you want café vibes.
03 -
  • Shake briskly; timid shaking leaves the drink flat, so really get the energy up for maximum foam.
  • Freshly brewed espresso is best—if it sits too long, the flavor loses intensity and you miss the café magic.
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