How to Make a Brown Sugar Oat Milk Espresso at Home

By PURE EARTH COFFEE · May 6, 2026 · Coffee Recipes

What You Need

• 2oz double espresso (from PURE EARTH COFFEE specialty beans)
• 1oz brown sugar simple syrup (recipe below)
• A pinch of cinnamon
• 4oz oat milk (barista blend for best texture)
• Ice
• A 12–16oz glass

Make the Brown Sugar Syrup

This takes 5 minutes and keeps in the fridge for 2 weeks.

1. Combine equal parts brown sugar and water in a small saucepan (e.g. 1 cup sugar + 1 cup water)
2. Add 1 tsp cinnamon and a pinch of ground clove
3. Heat over medium, stirring until sugar is fully dissolved — do not boil
4. Remove from heat, cool completely, store in a sealed jar in the refrigerator

The Recipe

1. Pull a 2oz double espresso using a medium-dark roast for maximum chocolate and caramel notes
2. While espresso is hot, stir in 1oz brown sugar syrup directly into the shot
3. Add ice to your glass — fill it about two-thirds full
4. Pour the sweetened espresso over the ice
5. Add 4oz cold oat milk — pour slowly over the back of a spoon for a layered visual
6. Dust the top with a pinch of cinnamon
7. Stir briefly before drinking — or enjoy the layers for the gram first

Pro Tips

Use a medium-dark or dark roast espresso

The chocolate and roasted notes of a darker roast complement the brown sugar caramel profile far better than a bright light roast. Try our medium-dark or dark roast options via our Compare Our Coffees tool.

Shake it for texture

For the true shaken espresso experience, combine the hot espresso, syrup, and ice in a cocktail shaker or mason jar. Shake for 15–20 seconds. This chills the shot quickly, creates micro-foam, and gives you the frothy, diluted texture that makes this drink so satisfying.

Go easy on the syrup

1oz is the standard. Taste first — specialty espresso is naturally sweet and you may find you want less than you think.

This drink became famous at chains that use commodity espresso. Made with PURE EARTH COFFEE specialty beans, it becomes something genuinely extraordinary. The brown sugar and cinnamon frame the espresso — they do not mask it. That is the difference clean, specialty-grade coffee makes.