If you’ve been to Starbucks lately (or have access to the internet), you’ve heard about their delicious new Iced Brown Sugar Oatmilk Shaken Espresso Latte! It’s a powerfully caffeinated dairy-free iced latte with just the right amount of sweetness. Now, you can make it at home with this easy copycat recipe!
I feel like there’s a new coffee fad every few weeks. Sometimes I love the newest thing everyone’s posting about, and sometimes I don’t. Clearly, this iced brown sugar oatmilk shaken espresso latte is a bandwagon I’m happy to jump on! If you haven’t had it yet, it’s really just your average iced latte, but it’s dairy-free and with just the perfect level of warm sweetness from brown sugar.
I love making these at home instead of hopping in the drive-thru line for one major reason that I’m sure we can all agree on – MONEY! Spending $5-$7 on a cup of coffee just doesn’t sit well with my soul sometimes, especially since I can make the same thing at home for a fraction of the cost. Oh, and my recipe is even better, too! If I do say so myself.
Even if you’re not vegan, you’re going to love this iced latte. Oat milk is all the rage lately, and for good reason! I used to think almond milk was the closest thing to real dairy, but oat milk has completely stolen the show. It’s so creamy and even better than almond milk. If you drank this latte without knowing what was in it, you’d be shocked to learn it was a plant-based milk in there!
No store-bought junk with artificial sweeteners in this iced brown sugar oatmilk shaken espresso latte! Also, try to say that five times fast!
For the homemade brown sugar syrup, you’ll need:
- Brown sugar – I use dark brown sugar for a richer flavor.
- Vanilla extract – Just a splash is needed to deepen the sweetness without adding more sugar.
- Cinnamon stick – This is what makes the drink so cozy!
For the shaken espresso, you’ll need:
- Espresso – Need a little extra kick to jumpstart the day? Add 2 shots of espresso instead of 1.
- Brown sugar syrup – I just add 2 tablespoons and I find that it adds just the right amount of flavor, while still allowing the coffee flavor to come through.
- Oat milk – Any brand will do! If you’re totally opposed to plant based milks, you can use dairy instead… But you should really try oat milk first!
Can I make this ahead of time?
YES! When it’s the early morning and you’re rushing to get ready, you might not have time to whip up a latte. I recommend mixing the brown sugar syrup the night before, that way you can quickly throw everything together in just a few minutes the next morning.
The brown sugar syrup will stay fresh in an airtight container at room temp for up to a week.
Are there any other plant based milks I can use?
While oat milk is what Starbucks uses (and it’s my personal favorite plant-based milk), there are plenty of others to try! Almond milk, coconut milk, rice milk, goat milk, macadamia milk, and soy milk are also all great alternatives!
Just double check that you’re using unsweetened plant-based milk, not sweetened – unless you want a very sweet latte.
Good morning! Start your day off the right way with these other delicious latte recipes.
Iced Brown Sugar Oatmilk Shaken Espresso Latte (Starbuck’s Copycat)
For the brown sugar syrup:
- ⅓ cup water
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cinnamon stick
For the shaken espresso:
- 1 shot of espresso
- 2 tablespoon brown sugar syrup
- ½ cup milk
- 2 cups ice
- Prepare the brown sugar syrup. In a small pot over medium heat combine the water, brown sugar, vanilla, and the cinnamon stick. Bring to a gentle simmer and cook for 5 minutes until the sugar has dissolved and thickened. Remove from heat and transfer to a jar.
- Once you are ready to prepare the latte fill a shaker with 1 cup ice. Add the espresso and the brown sugar syrup and vigorously shake.
- Fill a glass with the remaining 1 cup ice and pour the iced coffee over it. Top with the milk and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.