Ingredients:

  • ½ cup Filtered water (for syrup)
  • ½ cup (packed) Light Brown Sugar (for syrup)
  • 1 large (approx. 3 in) Cinnamon Stick (for syrup)
  • 2 fl oz Freshly Pulled Espresso (Double shot, medium-dark roast)
  • 2–3 Tbsp Brown Sugar Syrup (chilled)
  • 1 cup Ice Cubes
  • 4–6 fl oz Oat Milk (Barista-style recommended)
  • A small pinch Ground Cinnamon (for garnish)

Instructions:

  1. Phase 1: Creating the Brown Sugar Syrup. In a small saucepan, combine the water and the packed brown sugar. Add the whole cinnamon stick.
  2. Place the saucepan over medium heat. Stir constantly until the sugar is completely dissolved and the mixture just reaches a simmer. Do not boil vigorously.
  3. Remove the pan from the heat immediately. Allow the cinnamon stick to steep in the syrup for 15–20 minutes to infuse the flavour.
  4. Remove and discard the cinnamon stick. Pour the syrup into a clean jar, seal, and let it cool to room temperature before chilling thoroughly in the refrigerator (approx. 30 minutes). This cold syrup is crucial for chilling the espresso quickly.
  5. Phase 2: Assembling the Shaken Espresso. Prepare a fresh, hot double shot (approx. 2 fl oz / 60 ml) of espresso directly into a small heatproof vessel.
  6. Transfer the hot espresso to the cocktail shaker. Immediately add 2 to 3 tablespoons of the chilled Brown Sugar Syrup (adjusting for sweetness).
  7. Fill the shaker approximately three-quarters full with fresh ice cubes. Note: Using enough ice is essential for proper aeration.
  8. Secure the lid tightly. Shake the mixture vigorously and continuously for 15–20 seconds until a thick, foamy head (micro-foam) forms. The outside of the shaker should feel intensely cold.
  9. Fill your serving glass with fresh ice. Pour the entire contents of the shaker (the highly-aerated, foamy espresso mix) into the glass.
  10. Gently pour the 4–6 fl oz of chilled oat milk over the espresso mixture. Dust lightly with a pinch of ground cinnamon for garnish, and serve immediately.