Ingredients:

  • 1 cup (200 g) Dark Brown Sugar (packed)
  • 1 cup (240 ml) Filtered Water
  • 1 teaspoon (5 ml) Pure Vanilla Extract (Optional)
  • 1 small pinch Sea Salt
  • 2 oz (60 ml) Freshly Brewed Espresso (double shot, hot)
  • 5 - 2 oz (45 - 60 ml) Brown Sugar Syrup
  • 5 cups Ice (fresh, hard cubes)
  • 4 oz (120 ml) Oat Milk (or milk of choice)

Instructions:

  1. To create the syrup, combine the brown sugar, water, and pinch of salt in a small saucepan.
  2. Heat the mixture over medium heat, stirring until the sugar is completely dissolved (about 2-3 minutes).
  3. Increase heat slightly and allow the syrup to simmer gently for 1 minute. Remove the syrup from the heat immediately.
  4. Stir in the vanilla extract, if using. Transfer the syrup to a jar and allow it to cool completely before use (approximately 10–15 minutes).
  5. Prepare 2 ounces (60 ml) of fresh, hot espresso immediately before assembly.
  6. Charge the cocktail shaker by adding the desired amount of brown sugar syrup (start with 1.5 oz/45 ml) and carefully pour the hot espresso over the syrup.
  7. Fill the shaker 2/3 full with fresh, high-quality ice cubes.
  8. Secure the lid tightly and shake very vigorously for a minimum of 30 seconds until the outside of the shaker is heavily frosted, ensuring maximum frothy foam.
  9. Pour the contents of the shaker (liquid, ice, and foam) directly into a chilled serving glass.
  10. Gently pour the 4 oz (120 ml) of cold oat milk over the coffee concentrate and ice. Serve immediately.