If you love a cozy coffeehouse drink but want it hot, this Hot Brown Sugar Shaken Espresso is a game-changer.
It’s smooth, sweet, a little spicy from the cinnamon, and packs a bold espresso punch.
I started making this one chilly fall morning when I wanted the same flavor as the iced version—but something warm to wrap my hands around.
The brown sugar syrup gives it that deep, molasses-y sweetness, and the shaken part? That’s the secret to getting it all foamy and blended without fancy tools.
Why I Love This Recipe
I fell in love with this drink the first time I had it on a rainy morning at home. I didn’t want to go out for coffee, so I got creative. Since then, it’s become my go-to weekend comfort drink.
- It tastes like something from a fancy café—but it’s made in your kitchen
- It’s cozy and rich but not overly sweet
- You don’t need any fancy espresso machines
- The brown sugar syrup is made from scratch and takes 5 minutes
What You’ll Need
- 2 shots espresso (or ½ cup strong brewed coffee)
- 2 tablespoons brown sugar (light or dark)
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ½ cup milk (any kind—dairy or plant-based)
- Ice (just for shaking!)
- Pinch of salt
Pro Tips
- Use dark brown sugar for a deeper caramel flavor.
- Shake the espresso while it’s still hot for that perfect foam.
- Add just a pinch of salt—it makes the sweetness pop.
- If you don’t have a cocktail shaker, use a mason jar with a tight lid.
- Oat milk makes this super creamy and works beautifully with brown sugar.
Tools You’ll Need
- Cocktail shaker or mason jar
- Small saucepan
- Spoon or whisk
- Mug or heatproof cup
- Espresso machine or kettle for brewing coffee
Substitutions and Variations
- Swap espresso for strong brewed coffee if needed
- Try maple syrup instead of brown sugar for a twist
- Add a pinch of nutmeg or clove for fall vibes
- Use oat, almond, or soy milk instead of dairy
Make Ahead Tips
Make the brown sugar syrup (brown sugar, cinnamon, vanilla, salt, and water) ahead and store in the fridge for up to a week.
Steps to Make It
Step 1: Make Brown Sugar Syrup
Add 2 tablespoons brown sugar, ¼ teaspoon ground cinnamon, ½ teaspoon vanilla extract, a pinch of salt, and 2 tablespoons water to a small saucepan. Heat over medium until the sugar is fully dissolved, stirring constantly, about 2 minutes.
Step 2: Brew Espresso
Brew 2 shots of espresso (or ½ cup strong coffee) into a small cup or container.
Step 3: Shake Espresso with Syrup and Ice
Pour the hot espresso and brown sugar syrup into a cocktail shaker with 3–4 ice cubes. Shake hard for 15 seconds to create foam and blend the flavors.
Step 4: Heat and Froth Milk
In the same saucepan, pour in ½ cup milk and heat gently until warm (not boiling). Whisk or froth until it’s steamy and slightly foamy.
Step 5: Pour and Serve
Strain the shaken espresso into a mug. Pour the warm, frothed milk over it. Optional: sprinkle with cinnamon on top.
Leftovers and Storage
This drink is best fresh, but the brown sugar syrup can be stored in a jar in the fridge for up to 1 week. Just reheat and reuse when ready.
Servings and Time
Servings: 1
Total Time: 10 minutes
Macros (Approximate)
- Calories: 110
- Protein: 2g
- Carbs: 20g
- Fat: 3g
Will vary depending on milk choice.
Why This Recipe Works (Quick Science)
Shaking hot espresso with ice helps cool it quickly and emulsifies the oils in the coffee, creating that signature creamy foam layer. The brown sugar syrup has molasses which adds richness and depth, while a pinch of salt enhances the sweetness without making it sugary.
Common Mistakes
- Skipping the shake: This step blends the syrup and espresso perfectly.
- Overheating milk: If it boils, it scalds and loses its sweetness.
- Not dissolving the sugar fully: Syrup should be smooth, not gritty.
What to Serve With
- Buttery toast or croissants
- A warm cinnamon roll
- Simple scrambled eggs for a savory bite
- A slice of banana bread
FAQ
Can I make it iced?
Yes! Skip heating the milk and pour it over ice instead.
Can I use a sweetener other than brown sugar?
Yes—try maple syrup, honey, or coconut sugar.
What milk works best?
Oat milk or whole milk gives the creamiest texture.
Do I need a cocktail shaker?
Nope! A mason jar with a lid works great.
