This drink became a viral sensation for good reason. The combination of rich, caramelly brown sugar syrup, robust espresso, and creamy oat milk is a perfect match. The key step is shaking the espresso and syrup with ice, which rapidly chills, aerates, and creates a delightful micro-foam, resulting in a layered, frothy, and incredibly satisfying iced beverage.
(chilled)
To make the syrup: combine 1/2 cup brown sugar and 1/2 cup water in a saucepan. Heat until sugar dissolves, then cool.
Fill the cocktail shaker with 1 cup of ice.
Brew the espresso shots. Add the hot espresso, brown sugar syrup, and a pinch of cinnamon to the shaker.
Secure the lid and shake vigorously for about 15 seconds until well-chilled and foamy.
Fill a tall glass with the remaining fresh ice. Strain the shaken espresso into the glass.
Top with the chilled oat milk, which will cascade through the foamy espresso. Serve immediately.
Using a blonde roast espresso will more closely mimic the taste of the popular Starbucks version.
Barista-grade oat milk will provide the best creamy texture without separating.
Shaking with the hot espresso is key to creating the signature frothy texture.
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