The UK is enduring a severe heatwave, with temperatures approaching 40C in some areas. In London, where I am based, the mercury has been hovering around 35C, making life uncomfortable. My usual hot coffee is no longer an option when the morning starts at 27C and only climbs higher. Fortunately, I have perfected a homemade version of one of Starbucks' most popular iced coffees: the Iced Brown Sugar Oat Shaken Espresso. In my opinion, the homemade version is actually superior.
Why This Homemade Version Wins
This recipe costs a fraction of the price of a Starbucks drink and requires no specialist syrups or a blender. It is more coffee-forward and significantly less sickly sweet. Better still, it is remarkably simple to prepare. All you need is coffee, ice, sugar, milk, and a cocktail shaker.
Ingredients
- Two tsp light brown sugar
- Two shots of espresso (I use about half a cup of coffee brewed in a Moka pot)
- 3/4 cup of oat milk (or any milk you prefer)
- One cup of ice
Method
Brew your coffee however you prefer. I use a single Moka pot, which produces about half a cup of robust espresso. Fill your cocktail shaker with ice, then pour the oat milk on top. You can add a dash of cinnamon at this point if you wish. In a separate jug or cup, place the two teaspoons of brown sugar and pour the freshly brewed coffee over it, stirring until the sugar has fully dissolved.
Pour the coffee and sugar mixture over the oat milk and ice in the shaker. Secure the lid firmly and shake vigorously for about two minutes. Add more ice to a tall glass and pour the coffee over it. If you are feeling indulgent, top with whipped cream or a sprinkle of cinnamon before adding a straw and enjoying your delicious caffeinated treat.
