'This Copycat Starbucks Iced Brown Sugar Oatmilk Shaken Espresso Only Takes 10 Minutes'

This delicious chilled beverage made its debut in Starbucks cafes on March 2, 2021, and it’s still a huge hit. It’s the quintessential iced coffee drink, if you will. Seeing as Starbucks copycat recipes are some of my favorites to develop, I took on the Iced Brown Sugar Oatmilk Shaken Espresso. 

Especially since I prefer plant-based milk over dairy, and this iced latte has oat milk, it was right up my alley. I had to make a copycat version of this Starbucks iced coffee drink that would be just as good at a fraction of the cost. After just a few tries, this recipe tasted really close to the original. The recipe takes about 10 minutes to prepare, and it’s really simple and easy to follow.

Related: Copycat Starbucks Double Chocolate Chip Frappuccino

How Many Calories in Starbucks’ Iced Brown Sugar Oatmilk Shaken Espresso?

There are 120 calories in Starbucks’ Iced Brown Sugar Oatmilk Shaken Espresso Latte, but my copycat version clocks in at 108.

Ingredients Needed to Make Starbucks’ Iced Brown Sugar Oatmilk Shaken Espresso

For the brown sugar syrup:

• 4 Tbsp brown sugar
• ½ tsp ground cinnamon
• 6 Tbsp cold water
• 1 tsp vanilla

For the iced latte:

• 2 shots of espresso or 1/2 cup of strong coffee
• ice for shakers and glasses
• oat milk to top off a glass or cup

Tools needed:

• 2 tall glasses
• a shaker or mason jar with a lid
• small saucepan
• espresso maker or coffee maker
• 2 straws

Related: 32 Best Starbucks Frappuccino Flavors, Ranked

How To Make Starbucks’ Iced Brown Sugar Oatmilk Shaken Espresso

1. Mix up the brown sugar syrup.

2. Fill each glass halfway with ice.

3. Pour the espresso mixture into each glass.

4. Top off each glass with the oat milk.

Related: 15 Best Oat Milk Brands

5. Put a straw in each glass and sip away.

Up Next: Healthiest Starbucks Drinks to Order 

Ingredients

• 4 Tbsp brown sugar
• ½ tsp ground cinnamon
• 6 Tbsp cold water
• 1 tsp vanilla

1. In a pot over medium heat, whisk together the brown sugar, water, cinnamon and vanilla and bring to a simmer.
2. Reduce to medium low 3-5 minutes, while stirring often until the syrup has thickened a bit and the sugar has dissolved.
3. Remove from heat, set aside to cool. I poured the syrup into a heatproof measuring cup and let cool in there. You can put it in the fridge to cool down faster.
4. Brew espresso or strong coffee. (I made the espresso and coffee ahead of time so it had some time to cool.) You can do the same with the coffee and put it in the fridge to cool down faster.
5. Now, add espresso or coffee to a shaker or glass mason jar fitted with a lid. Add in 3 tablespoons of the syrup and a few ice cubes, shake for about 1-2 minutes.
6. Fill each glass about half way with ice. Divide the espresso mixture from the shaker and pour into each glass.
7. Add in oat milk to top off each glass. Mix gently. Put a straw in each glass and enjoy every sip!

Kitchen Counter

Yields: 2 Tall/Grande Beverages
Calories per beverage: 108, fat 0.6 g