This Starbucks shaken espresso copycat features all the dreamy flavors of the original, for a fraction of the price! My Iced Brown Sugar Oatmilk Shaken Espresso is the real deal- delicious, refreshing, and super budget-friendly!

an up close shot of a tall glass filled with brown sugar shaken espresso and ice.

What Makes This Recipe Great

If you’ve followed along with my summer at all, you know I am obsessed with the Starbucks Iced Brown Sugar Oatmilk Shaken Espresso! It’s gluten-free, dairy-free, and my absolute favorite pick-me-up for long vacation drives, busy weekday camp pick-ups and drop-offs, and all-around jam-packed summer days.

The only problem? Going to Starbucks all the time is PRICEY! So I set out to recreate this favorite of mine in a much more affordable way– and I must say, this homemade version is incredible!

Save time & money and make this yummy brown sugar shaken espresso right in your own kitchen!

Recipe Highlights

  • 5-Minute Recipe!
  • Budget-Friendly
  • Starbucks Copycat Recipe
  • Gluten-free & Dairy-free
  • Easy recipe, simple ingredients, & delicious!

Ingredient Notes

recipe ingredients in small bowls and labeled

Espresso: You can also use 1/3 cup of very strong brewed coffee, cooled.

Oatmilk: I prefer the Oatly brand. If you’d like to use something other than oatmilk, you totally can!

Vanilla Extract: A little goes a long way! This gives a great vanilla flavor without adding extra sugar (like the vanilla syrup at Starbucks).

Cinnamon Stick: This adds a ton of flavor to the brown sugar syrup.

Coconut Sugar: I prefer coconut sugar as it gives the same deep sweetness as brown sugar, but isn’t refined! A great natural sugar option. You can also use brown sugar if that’s what you have on hand.

Recipe Step by Step

numbered step by step recipe instructions to make iced brown sugar oatmilk shaken espresso.
  1. Make the brown sugar simple syrup: Combine the water, coconut sugar, and cinnamon stick in a small saucepan. Bring to a boil while whisking until the sugar is dissolved. 
  2. After it begins to boil, remove from heat and stir in vanilla extract. Let the syrup cool completely.
  3. Add the 2 shots of espresso + 1.5 tbsp of the simple syrup in a mason jar with a little ice. Close the lid and shake well. 
  4. Fill another glass with ice and pour the espresso mixture over top. Add the oatmilk on top. Enjoy!

Mary’s Tips & Tricks

How to Serve: Serve in your favorite glass with ice and a straw! Or if you’re on the go, your favorite tumbler! If you’re hungry, drink this alongside my Overnight Oatmeal or Egg Bites– easy make-ahead breakfast options!

Storage: Since you only need 1.5 tbsp of the syrup for one drink, you will have extra brown sugar syrup! Store the leftovers in a mason jar in the fridge for future use. You should be able to get 5-6 drinks out of it 🙂

Milk Alternatives: For this brown sugar shaken espresso you don’t have to use oatmilk if you prefer something else! it will work with almond milk, regular cow’s milk, soy milk, etc! Choose your favorite.

Sugar Options: I like using coconut sugar, but you can sub regular brown sugar or brown sugar Swerve (keto-friendly) if preferred.

a closeup of brown sugar syrup in a mason jar with a silver lid.
store brown sugar syrup in the fridge for later use!

Recipe FAQs

Is the brown sugar oatmilk shaken espresso sweet?

This drink can be as sweet as you want it to be. If you’re looking for a less sweet version, cut the brown sugar syrup down to 1/2 tbsp – 1 tbsp instead of 1.5. To make it sweeter, add a little extra!

How many calories are in this drink?

In this brown sugar shaken espresso there are just 116 calories! A perfect breakfast or midday pick-me-up!

Can I make this brown sugar shaken espresso keto-friendly?

Actually, yes! Swap the coconut sugar for brown sugar Swerve (a keto replacement found at Sprouts and other grocers). This makes it super low sugar and low carb!

a closeup of a glass of shaken espresso with oatmilk over ice next to a jar of brown sugar syrup

More Homemade Coffee Recipes!

Paleo Dalgona Whipped Coffee

Iced Pumpkin Spiced Latte

The Best Iced Coffee Recipe

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Iced Brown Sugar Oatmilk Shaken Espresso

This Starbucks copycat features all the dreamy flavors of the original, for a fraction of the price! My Iced Brown Sugar Shaken Espresso is the real deal- delicious, refreshing, and super budget-friendly!
5 from 4 votes
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Ingredients

Brown Sugar Syrup

Remaining ingredients

  • 2 shots espresso, or 1/3 cup very strong brewed coffee, cooled
  • ½ cup oatmilk, I prefer Oatly brand
  • ice

Equipment

Instructions
 

  • Make the brown sugar simple syrup: Combine the water, coconut sugar, and cinnamon stick in a small saucepan.
  • Bring to a boil while whisking until the sugar is dissolved.
  • After it begins to boil, remove from heat and stir in vanilla extract. Let the syrup cool completely.
  • Add the 2 shots of espresso + 1.5 tbsp of the simple syrup in a mason jar with a little ice. Close the lid and shake well.
  • Fill another glass with ice and pour the espresso mixture over top. Add the oatmilk on top. Enjoy!

Notes

How to Serve: Serve in your favorite glass with ice and a straw! Or if you’re on the go, your favorite tumbler! If you’re hungry, drink this shaken espresso alongside my Overnight Oatmeal or Egg Bites– easy make-ahead breakfast options!
Storage: Since you only need 1.5 tbsp of the syrup for one drink, you will have extra brown sugar syrup! Store the leftovers in a mason jar in the fridge for future use. You should be able to get 5-6 drinks out of it 🙂
Milk Alternatives: For this brown sugar shaken espresso you don’t have to use oatmilk if you prefer something else! it will work with almond milk, regular cow’s milk, soy milk, etc! Choose your favorite.
Sugar Options: I like using coconut sugar, but you can sub regular brown sugar or brown sugar Swerve (keto-friendly) if preferred.

Nutrition

Serving: 1drink, Calories: 116kcal, Carbohydrates: 25g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 72mg, Potassium: 146mg, Fiber: 3g, Sugar: 16g, Vitamin A: 256IU, Vitamin C: 0.3mg, Calcium: 213mg, Iron: 1mg