Ingredients:

  • 1/2 cup (100 g) Dark Brown Sugar, packed
  • 1/2 cup (120 ml) Filtered Water
  • 1 large Cinnamon Stick (3 inches, or 1 tsp ground cinnamon)
  • 2 shots (60 ml) Freshly Pulled Hot Espresso
  • 2–3 Tbsp (30–45 ml) Cold Brown Sugar Syrup
  • 1 cup (~150 g) Ice Cubes (for shaking)
  • 1/2 cup (120 ml) Oat Milk, chilled
  • Extra Ice (for serving glass)

Instructions:

  1. Combine Ingredients: In a small saucepan, combine the brown sugar, water, and cinnamon stick (or ground cinnamon).
  2. Dissolve: Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved and the mixture just begins to simmer. Do not boil vigorously.
  3. Infuse and Cool: Remove the syrup from the heat. Allow the cinnamon stick to steep for 15 minutes. Strain the syrup if using ground cinnamon. Place the syrup in the refrigerator and allow it to cool completely (at least 15 minutes).
  4. Pull Espresso: Prepare two shots of fresh, hot espresso (60 ml of concentrate). Work quickly as the coffee needs to be hot.
  5. Combine Shake Ingredients: Immediately pour the hot espresso and the measured cold brown sugar syrup (2–3 Tbsp) into the cocktail shaker.
  6. Add Ice: Fill the shaker 2/3 full with fresh, firm ice cubes (about 1 cup).
  7. The Vigor: Seal the shaker tightly and shake very vigorously for 15–20 seconds. This step is critical for creating the signature micro-foam of the Brown Sugar Shaken Espresso.
  8. Prepare Serving Glass: Fill your tall serving glass with fresh ice.
  9. Pour the Shake: Pour the shaken espresso mixture directly over the ice in the serving glass. The foam should float on top.
  10. Top with Milk: Gently pour the chilled oat milk over the espresso mixture and serve immediately.