Print

Brown Sugar Shaken Espresso: The Ultimate Guide to Making It at Home

Print Recipe

Easy Brown Sugar Shaken Espresso for a coffee shop experience at home. Features homemade brown sugar syrup, shaken espresso, and your choice of milk for a customizable and refreshing drink.

Ingredients

Scale
  • 1/4 cup brown sugar, packed
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 2 shots of espresso (about 2 ounces)
  • 1 cup milk (dairy or non-dairy, your preference!)
  • Ice cubes
  • Optional: Whipped cream, cinnamon for garnish

Instructions

  1. In a small saucepan, combine the 1/4 cup of packed brown sugar and 1/4 cup of water.
  2. Place the saucepan over medium heat. Stir the mixture constantly until the brown sugar is completely dissolved (3-5 minutes).
  3. Once the sugar is dissolved, bring the mixture to a gentle simmer for about 1 minute, stirring occasionally.
  4. Take the saucepan off the heat and stir in the 1/2 teaspoon of vanilla extract.
  5. Allow the syrup to cool completely before using it. Transfer to a heat-safe bowl and refrigerate for 15-20 minutes to speed up cooling.
  6. Store in an airtight container in the refrigerator for up to a week.
  7. If you have an espresso machine, brew two shots of espresso (about 2 ounces).
  8. Brew a very strong cup of coffee using your preferred method (French press, pour-over, drip). Use about twice the amount of coffee grounds you normally would to get a similar strength to espresso.
  9. Dissolve 2 teaspoons of instant espresso powder in 2 ounces of hot water.
  10. A Moka pot is a great way to make a strong, concentrated coffee that’s similar to espresso. Follow the instructions for your Moka pot to brew the coffee.
  11. Allow the espresso (or your chosen alternative) to cool slightly before using it.
  12. Pour about 2 tablespoons of the cooled brown sugar syrup into your cocktail shaker.
  13. Pour the cooled espresso (or your chosen alternative) into the shaker with the syrup.
  14. Fill the shaker with ice cubes (about 2/3 full).
  15. Secure the lid of the shaker tightly and shake vigorously for about 20-30 seconds.
  16. Fill a glass with ice cubes (about 3/4 full).
  17. Strain the shaken espresso into the glass over the ice.
  18. Pour the milk over the espresso (about 1 cup).
  19. Stir the drink gently to combine the espresso, syrup, and milk.
  20. Add whipped cream on top and sprinkle with cinnamon.
  21. Enjoy!

Notes

  • Adjust Sweetness: Adjust the amount of brown sugar syrup to your liking.
  • Different Extracts: Experiment with different extracts in the syrup (almond, maple, sea salt).
  • Spiced Brown Sugar Syrup: Add a pinch of cinnamon, nutmeg, or cardamom to the syrup while it’s simmering.
  • Iced Latte Variation: Add more milk to create an iced latte.
  • Hot Version: Heat the milk and stir in the brown sugar syrup and espresso. Skip the ice.
  • Make it Vegan: Use your favorite non-dairy milk and ensure your vanilla extract is vegan-friendly.
  • Coffee Ice Cubes: Use coffee ice cubes to prevent your drink from getting watered down.
  • Syrup Too Thick: If your brown sugar syrup becomes too thick after cooling, simply add a tablespoon or two of water and stir until it reaches your desired consistency.
  • Drink Not Frothy Enough: Make sure you’re using enough ice and shaking the drink vigorously for at least 20 seconds. You can also try adding a splash of heavy cream to the shaker for extra frothiness.
  • Drink Too Sweet: Reduce the amount of brown sugar syrup you use. You can also try using a different type of sweetener, such as honey or maple syrup.

Find it online: https://mmmflavors.com/brown-sugar-shaken-espresso/