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Cover and shake vigorously 15-20 seconds. 1 cup ice, 2-3 oz espresso, 4 tablespoon Brown Sugar Syrup. Fill a serving glass with ice and pour contents of shaker into the glass. Add milk to top. ½-⅔ cup milk of your choice. Sprinkle with cinnamon and stir to combine; enjoy. cinnamon.

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Remove and discard the cinnamon stick. Place syrup in a sealed jar and chill in the refrigerator ( photo 4 ). STEP 2. Make the iced Shaken Espresso. Add the simple syrup, coffee and 1 cup ice to a cocktail shaker or quart size jar with lid ( photos 5-6 ). Shake vigorously. Strain into a glass with 1 cup fresh ice (photo 7).

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Instructions. Add the brown sugar substitute to the espresso while still warm, and stir to dissolve well. You can add additional sugar substitute if you desire a sweeter taste. Fill a tall shaker glass or jar with ice, and pour the espresso mixture into it. Pour the almond milk into the glass or jar over the espresso.

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STEP 02. Stir light brown sugar into the espresso while still hot to dissolve. Refine to your desired level of sweetness. STEP 03. In a cocktail shaker or mason jar, add espresso, oatmilk and ice and shake for 20 seconds. STEP 04.

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Store it in a jar with a lid after cooled, inside the fridge. For putting together the Iced Brown Sugar Oatmilk Shaken Espresso, start by brewing 2 shots of espresso. Fill a mason jar with ice. Add espresso shots and 3 tablespoons of brown sugar syrup. Close the lid and shake for 30 seconds, until lightly frothy.

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Make sure the lid is securely fastened on the mason jar. Shake the mason jar vigorously for at least 30 seconds to ensure that the brown sugar and cinnamon are thoroughly mixed with the espresso. Fill a glass with ice and strain the brown sugar shaken espresso into the glass. Enjoy your delicious coffee drink!

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This oatmilk brown sugar shaken espresso comes together in mere minutes. Here's how: Step 1: Chill the espresso by pouring it into a large mason jar filled with ice. Step 2: Combine & shake. Add the oat milk and brown sugar syrup. Close the lid tightly and shake a few times until combined.

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Add the brown sugar, rolled oats, chia seeds, and salt to a meal prep container and stir the ingredients together. Pour the espresso and almond milk over the oats and mix until combined. Cover and place the oats into the refrigerator for at least 2 hours or up to overnight. Option to add more almond milk before serving or eat as-is.

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In a small saucepan over medium-high heat, combine the water and brown sugar. Stir, then add the cinnamon stick. Bring to a boil, then reduce the heat and let simmer for 8-10 minutes until the sugar is dissolved and the mixture has reduced slightly. Remove from the heat and add the vanilla. Set aside to cool slightly.

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For the Shaken Espresso. Fill a mason jar or cocktail shaker with ice. Add the espresso and brown sugar syrup. Shake vigorously for 30 seconds. 1 shot espresso, 2 teaspoons brown sugar syrup. Fill a glass with ice and pour over the espresso mixture. Top with oat milk and enjoy immediately. ¾ cup unsweetened oat milk.

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Shake. Add the brown sugar syrup and the espresso to a small jar with ice - shake until chilled and frothy. Froth the milk (optional). If desired, use a milk frother to froth the milk. Strain over ice. Strain the brown sugar syrup and espresso into a glass filled with fresh ice. Pour the milk over the top.

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PREP: Brew two shots of espresso and place inside a 2 cup glass jar, about 3 oz total. SHAKE: Add 1 to 2 tablespoons of brown sugar syrup to the espresso. Fill the glass with ice. Close tightly with the lid and shake for 15 to 20 seconds, or until combined and frothy. TOP: Add 4-6 oz of oat milk over the top of the espresso, I like about 1/2 cup.

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Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla. If using, add the tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.2. In a shaker glass filled with ice, combine the espresso, 2-4 tablespoons syrup, and a couple dashes of cinnamon.

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Steps to Make It. Gather the ingredients. In a small cocktail shaker or mason jar with a tight-fitting lid, combine the shot of brewed espresso with the brown sugar and cinnamon. Stir to dissolve the brown sugar in the warm espresso. Fill the cocktail shaker with 1/2 cup of the ice.

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Pour the espresso into a glass and, while it's still hot, mix in a few teaspoons of light brown sugar so it dissolves. Next add the espresso, oat milk, and ice to a cocktail shaker or Mason jar and shake for 20 seconds. Finally, pour the mixture into a tall glass and sprinkle with a dash of cinnamon. Credit: Julie Luxemberg.

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To serve hot, simply keep the brown sugar mixture warm. Then add the warm mixture in with the espresso (without ice) and shake until combined. Then add the milk to a saucepan over medium-low heat and allow it to warm through. Pour the milk in a mug and top with the shaken brown sugar-espresso mixture, stir, and enjoy!