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Iced Brown Sugar Shaken Espresso in a glass with "Peace" written on it
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5 from 7 votes

Brown Sugar Shaken Espresso

Make this decadent homemade Copycat Starbucks Iced Brown Sugar Shaken Espresso with bold amounts of brown sugar flavor coupled with rich espresso, hints of maple, and your favorite plant-based milk that creates the perfect pick-me-up in the mornings! All Dairy-free + Vegan. Serve hot or cold.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast, Drinks
Keyword: breakfast, brown sugar, coffee, dairy-free, drinks, easy, espresso, homemade, hot drink, latte, starbucks, vegan
Servings: 1 serving
Calories: 527kcal
Author: Shanika

Ingredients

BROWN SUGAR SYRUP:

  • ½ cup organic brown sugar (Adjust sweetener based on desired sweetness level)
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon pure maple syrup
  • 1-2 cinnamon sticks

LATTE:

  • 2 ounces freshly-brewed espresso, cooled  (You can use decaf or caffeinated)
  • 1 cup Plant-based milk (You can use your fave plant-based milk!)
  • 1 cup brown sugar syrup
  • Crushed ice

OPTIONAL TOPPINGS:

  • Vegan caramel sauce, drizzle
  • Coconut whipped cream, homemade or store-bought

Instructions

TO MAKE THE BROWN SUGAR SYRUP:

  • In a saucepan over medium-high heat, add together all ingredients (whisking them to combine) and bring to a boil, about 1-2 minutes.
  • Reduce the heat to low and simmer for another 2-3 minutes. Remove from heat and let cool completely.

SHAKE THINGS UP:

  • In a mason jar or cocktail shaker, add the cooled brown sugar syrup along with the cooled espresso and ice and shake vigorously (the harder you shake, the more 'foamy' it gets) for 1-2 minutes.

ASSEMBLY:

  • To serve, pour the shaken espresso mixture into a glass followed by milk. Stir and top with coconut whipped cream and caramel drizzle, if desired.
  • Sip and enjoy!

Notes

  • SWEETENER: You can adjust the amount of sweetener depending on how sweet or unsweet you'd like for your latte to be.
  • SERVING: To make additional martinis, simply double or triple ingredients, depending on need.
  • STORAGE (CARAMEL SAUCE): Leftover vegan caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Oat milk or plant-based milk when using store-bought is Ripple Foods. However, you can always use your fave or one of the following: Almondcoconut milk, homemade oat milk (froths/foams VERY WELL), sesame milk, homemade cashew milk, flax milk, potato milkquinoa milk, etc.

Nutrition

Calories: 527kcal | Carbohydrates: 126g | Protein: 2g | Fat: 3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 370mg | Potassium: 212mg | Fiber: 3g | Sugar: 120g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 456mg | Iron: 1mg