A homemade version of the popular brown sugar shaken espresso drink from Starbucks. It's easy to make and much cheaper than Starbucks!
Brown Sugar Syrup:
- 1 cup brown sugar
- 1 cup water
- 1 tbsp vanilla extract
- 1 cup Ice
- 2-3 shots of espresso
- 2 tbsp brown sugar syrup
- ¼-½ cup oat milk
- Cinnamon (optional)
- In a small saucepan, mix together the brown sugar and water. Bring to a boil and simmer for 5 minutes. Take off the heat and stir in the vanilla extract. Pour into a heatproof glass jar and set aside to cool.
- Brew your espresso and pour it into a tall mason jar with about 1 cup of ice. Add the syrup, cover with a lid and shake vigorously for 5 seconds.
- Pour into a tall glass including the ice. Top up with oat milk and sprinkle with cinnamon if desired.
Different Starbucks cup sizes have different amounts of coffee and syrup. Their shaken espresso pumps of syrup are supposedly only half pumps. The regular pump is about ½ tbsp. I find the Starbucks syrup sweeter because it uses regular cane sugar along with brown sugar and this recipe only has brown sugar so I use more of it.
Here is the rundown of what Starbucks uses:
- Tall - 2 shots espresso, 3 pumps of syrup (approx. ½-1 tbsp)
- Grande - 3 shots, 4 pumps (1-2 tbsp)
- Venti - 4 shots, 6 pumps (2-3 tbsp)
Keywords: coffee, latte, starbucks, oat milk shaken espresso