This Iced Brown Sugar Latte with Shaken Espresso is smooth, creamy, and perfectly sweetened with homemade vanilla brown sugar syrup. With a touch of cinnamon and the option to infuse chai tea, this refreshing coffee drink is a cozy twist on your favorite coffee shop latte—made right at home.

Why You’ll Love This Recipe

This latte combines rich espresso with a warming vanilla brown sugar syrup that’s infused with cinnamon and optional chai spices. The result is a drink that feels both indulgent and refreshing, ideal for mornings, afternoons, or even as a sweet pick-me-up. By shaking the espresso with ice and syrup, you create a frothy, café-quality base before topping it with creamy oat milk (or any milk you love). It’s easy to make, customizable, and far more budget-friendly than ordering at a café.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Brown Sugar Syrup:

3/4 cup brown sugar
1 cinnamon stick (or 1 teaspoon ground cinnamon)
2 teaspoons vanilla extract
3 chai tea bags (optional)
1 cup water

For the Latte:

3 shots espresso
2 to 3 dashes ground cinnamon
2 to 4 tablespoons vanilla brown sugar syrup
1 cup oat milk (or milk of choice)
Ice, for serving

Directions

In a small pot, combine water, brown sugar, and cinnamon stick. Bring to a boil, then simmer 2–3 minutes until sugar dissolves. Remove from heat, stir in vanilla. For a spiced version, add chai tea bags, cover, and steep for 10 minutes. Discard tea bags. Store syrup in the fridge for up to 2 weeks.
Fill a shaker glass with ice. Add espresso shots, 2–4 tablespoons of syrup, and a couple dashes of cinnamon. Shake vigorously for 1 minute until frothy.
Strain into a tall glass filled with ice.
Pour milk over the shaken espresso and stir gently. Serve immediately.

Servings and timing

Servings: 1 latte (with leftover syrup)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories: approximately 597 kcal per serving

Variations

Make it dairy-free: Use oat, almond, or coconut milk instead of dairy milk.
Extra spiced: Add nutmeg or cardamom to the syrup for more depth.
Less sweet: Use just 1 tablespoon syrup for a lighter drink.
Iced caramel twist: Swap brown sugar with caramel syrup for a richer flavor.
Hot version: Skip the shaking, stir syrup into hot espresso, and top with steamed milk.

Storage/Reheating

The syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks.
Shake or stir before using, as cinnamon may settle.
Prepare lattes fresh for best taste, but you can brew espresso ahead and refrigerate it for up to 24 hours.

FAQs

Can I use regular coffee instead of espresso?

Yes, but use strong brewed coffee or cold brew concentrate for the best flavor.

Do I need a cocktail shaker?

No, you can use a mason jar with a lid or any sealed container to shake the espresso.

Can I skip the chai tea bags?

Yes, they’re optional but add a subtle spiced flavor.

How do I make this less sweet?

Reduce the syrup to 1 tablespoon or dilute with extra milk.

Can I make the syrup with white sugar?

You can, but brown sugar gives it a deeper, caramel-like flavor.

Is this similar to Starbucks’ shaken espresso?

Yes, but with a homemade twist that’s fresher and customizable.

Can I use decaf espresso?

Absolutely—this works well with decaf for an evening treat.

What milk froths best for this drink?

Oat milk froths beautifully, but whole milk or almond milk also work well.

Can I make the syrup in bulk?

Yes, simply double or triple the recipe and store in jars in the fridge.

How do I make it stronger?

Add an extra espresso shot or reduce the amount of milk.

Conclusion

The Iced Brown Sugar Latte with Shaken Espresso is a refreshing, coffeehouse-quality drink you can make at home in just minutes. With its warm vanilla-cinnamon syrup, frothy shaken espresso, and creamy milk, it’s both indulgent and energizing. Customize it to your taste, and enjoy a café-style latte without leaving your kitchen