This drink has become the reigning champion of iced coffee trends. It’s creamy, has the perfect touch of sweetness with notes of caramel, and is 100% plant-based thanks to oat milk.
Ingredients Double espresso: 2 shots (approx. 60 ml) of your favorite coffee (ideally a medium or light roast). Brown sugar or muscovado sugar: 1 or 2 teaspoons (this provides that caramel flavor). Ground cinnamon: A generous pinch. Oat milk: 1/2 cup (look for a "Barista" version for extra creaminess). Ice: Plenty—enough to fill the glass. Equipment Needed A cocktail shaker or a glass jar with a tight-fitting lid. A tall glass. Step-by-Step Preparation Mix the base: Add the two shots of hot espresso, the brown sugar, and the pinch of cinnamon to your shaker or glass jar. Stir briefly so the sugar dissolves completely in the hot coffee. Shake vigorously: Add a good amount of ice cubes to the shaker. Seal it tightly and shake vigorously for about 10 to 15 seconds. You’ll know it’s ready when a thick foam has formed and the container feels very cold. Pour the base: Pour the entire contents of the shaker (including the ice and the coffee foam that formed) into your serving glass. The finishing touch: Slowly fill the remaining space in the glass with the cold oat milk. You’ll see a beautiful gradient effect as the milk blends with the coffee foam. Enjoy!