Print

Quick Copycat Starbucks Brown Sugar Shaken Espresso

copycat starbucks brown sugar shaken espresso - featured image
Print Recipe

This quick copycat Starbucks brown sugar shaken espresso is a happy accident turned morning staple. Ready in under 5 minutes with simple ingredients, it’s faster, cheaper, and better than the original.

Ingredients

Scale
  • 2 tablespoons packed brown sugar (light or dark)
  • 1 tablespoon hot water
  • ¼ teaspoon vanilla extract (optional)
  • 2 shots espresso (about 2 ounces or 60 ml)
  • 1 cup ice cubes
  • ½ cup milk of choice (about 120 ml)

Instructions

  1. Make the brown sugar syrup: In a small bowl, combine 2 tablespoons packed brown sugar with 1 tablespoon hot water. Stir vigorously with a spoon or small whisk until the sugar is completely dissolved, about 30 seconds. If using vanilla extract, stir it in now.
  2. Prepare your espresso: Brew 2 shots of espresso (about 2 ounces total) directly into a small cup or shot glass. If using a Moka pot, brew until you have about 2 ounces of concentrated coffee. If using instant espresso powder, dissolve 1½ teaspoons in 2 tablespoons of hot water and stir well.
  3. Combine in your shaker jar: Pour the brown sugar syrup into your mason jar or cocktail shaker. Immediately pour the hot espresso over the syrup. Let it sit for about 10 seconds.
  4. Add the ice and shake: Fill the jar with 1 cup of ice cubes. Secure the lid tightly and shake vigorously for 15-20 seconds.
  5. Pour into serving glass: Open the lid carefully and pour the entire contents of the jar, ice and all, into your serving glass.
  6. Add the milk: Slowly pour ½ cup of your chosen milk over the back of a spoon into the glass to create layers.
  7. Stir and enjoy: Give the drink a gentle stir with a long spoon to combine. Serve immediately.

Notes

Hot water is non-negotiable for dissolving the brown sugar completely. Shake for the full 15-20 seconds to create foam. Leave at least an inch of space at the top of the jar before shaking to prevent the lid from popping off. Use fresh, large ice cubes to avoid dilution. Make the brown sugar syrup in bulk by combining 1 cup brown sugar with ½ cup hot water; store in the fridge for up to two weeks.

Nutrition

Keywords: brown sugar shaken espresso, copycat Starbucks, iced coffee, espresso drink, homemade coffee, quick coffee recipe

Find it online: https://perkypan.com/quick-copycat-starbucks-brown-sugar-shaken-espresso/