Iced Shaken Espresso: A Copycat Recipe Inspired by Starbucks

Indulge in your favorite coffeehouse drink right at home with this delightful iced shaken espresso. Sweetened with brown sugar and topped with your choice of milk, this simple yet satisfying beverage is perfect for your morning ritual or as an afternoon boost.

Tall glass filled with shaken espresso, set on a wooden board.

This week has quietly turned into “Starbucks at home” week, and I’m not complaining! Earlier, I shared recipes for homemade brown sugar syrup and vanilla sweet cream cold foam, and today, it’s time to delve into making your very own iced shaken espresso. As a self-proclaimed iced coffee enthusiast, this drink has quickly found a special place in my heart.

While I still enjoy the occasional drive-thru treat, knowing how to whip one of these up at home is a game-changer—especially on days when I want to save some cash or just too cozy to step outside.

WHAT IS A SHAKEN ESPRESSO?

If you’ve spotted the iced shaken espresso on Starbucks’ menu and pondered what it entails, let me clarify: an iced shaken espresso is precisely that—espresso shaken with ice and optional flavored syrups, then topped off with your preferred milk.

The shaking process chills the espresso instantly, creating a frothy texture that pairs beautifully with creamy milk. One popular rendition is the brown sugar oat milk shaken espresso, where the espresso is infused with a brown sugar syrup during shaking, topped off with creamy oat milk—a dynamic duo of nuttiness and sweetness.

Ingredients for iced shaken espresso on a wooden board.

HOW TO MAKE THIS BROWN SUGAR SHAKEN ESPRESSO

Crafting your iced shaken espresso is remarkably straightforward. Once you see how simple the steps are, you’ll be eager to make it regularly—even impressing guests with this deceptively elegant beverage!

What you’ll need:

  • 3 shots espresso
  • 2 tablespoons homemade brown sugar syrup
  • ⅛ teaspoon ground cinnamon
  • ⅓ cup oat milk (or your preferred milk)

You can select any espresso you favor; I often use Starbucks Blonde Espresso Roast. My homemade brown sugar syrup yields 12 servings (2 tablespoons per serving), equipping you with ample supply for many iced shaken espressos. The pairing of oat milk and brown sugar is my favorite, but feel free to choose your preferred milk type.

Be sure to have a 12-ounce jar with a tight-fitting lid or a cocktail shaker on hand, along with about 1 ½ cups of ice—just keep in mind some of it will melt into the espresso while shaking.

Making this recipe:

To begin, brew the espresso and add it to the jar or shaker alongside the brown sugar syrup and cinnamon. If convenient, you can brew the espresso directly into your container.

Lightly stir the ingredients, then introduce the ice, tightly seal the jar, and shake vigorously for approximately 30 seconds to chill and aerate the espresso.

Finally, pour the mix into a tall glass—or strain it over fresh ice—and top it with your choice of milk.

OTHER OPTIONS AND VARIATIONS

While the brown sugar and oat milk combination reigns as a favorite, you have plenty of opportunities to make this iced shaken espresso your own.

No matter how you choose to flavor it, this recipe is sure to become your go-to for coffeehouse mornings at home!

Recipe: Iced Shaken Espresso

Ingredients Instructions
3 shots espresso Add the espresso, brown sugar syrup and cinnamon to a 12-ounce mason jar and stir to combine. Add in about 1 ½ cups ice to the jar, tightly close the lid, and shake the jar for about 30 seconds – this will quickly cool and fluff up your shots of espresso. Pour into a tall glass and top with ⅓ cup oat milk or your personal milk preference.
2 tablespoons homemade brown sugar syrup If you don’t want to make the brown sugar syrup, you can simply add 1 tablespoon (more or less to taste) of brown sugar in with your hot espresso and stir to dissolve the sugar before shaking with ice.
⅛ teaspoon ground cinnamon If you’re feeling fancy, you can also top with vanilla sweet cream cold foam.
⅓ cup oat milk or your personal milk preference

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