Brown sugar shaken espresso latte
Share: Facebook Pinterest Email


Inspired by Starbucks coffee that became super popular. This version of the “iced brown sugar shaken oatmilk shaken espresso” has a homemade oat milk and also a monk fruit syrup with cinnamon. This to make it healthier and thus have a version of this drink without sugar.

The syrup and oat milk can be had in the refrigerator to be able to prepare this coffee whenever you want and so you can enjoy it in less than 5 minutes.

Brown sugar shaken espresso latte

Brown Sugar Shaken Espresso Latte

Course: Beverage
Servings: 2 portions


Monk fruit syrup:

  • ¼ cup water
  • 2 tablespoons monk fruit
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon

Oat milk with cinnamon:

  • ¼ cup rolled oats
  • 1 <>/<> cups ice water
  • 2 ice
  • Vanilla to taste
  • Cinnamon to taste

Shaken latte:

  • 1 double espresso
  • 1 glass full of ice
  • Oat milk to taste


Oat milk with cinnamon:

  • Blend the water with the oats and ice for up to 30 seconds.
  • Go through a blanket of heaven or bag for vegetable milks without crushing too much so that the excess “drool” does not come out. You can sweeten it if you want with cinnamon, vanilla, sugar or your favorite sweetener.

Shaken espresso:

  • In a pot mix the water, monk fruit, vanilla, cinnamon and cook for 1 minute that is almost boiling. Turn off and let cool.
  • In a shaker or glass add the ice, freshly prepared espresso, 2 tablespoons of cinnamon syrup, and mix very well for 30 seconds to cool the coffee and also make a lot of foam.
  • Place ice cream in a glass, add 1/4 cup of homemade oat milk (mix before use) and empty the coffee mixture. Finish with the foam that was made, a splash more milk and if you want a little ground cinnamon.



I do not have an espresso machine: It prepares 1/4 cup of coffee very loaded, it is not the same but it is the closest thing.
Without monk fruit: Change for 4 tablespoons of muscovado sugar or brown sugar.

Let us know what you think about this.

Your email address will not be published. Required fields are marked *

Recipe Rating