Iced Brown Sugar Shaken Espresso

I think we all love the iced brown sugar shaken espresso from Starbucks. It’s a classic drink for a reason. 

However, like most Starbucks drinks, it’s loaded with flavorings and sugar. 

So I made it my mission to create a healthy whole-food version of the iced brown sugar shaken espresso that you could make at home. And in my opinion, it tastes way better than the Starbucks version. 

Plus, you don’t have to wait in line and pay $6 for this drink 😉

Ok, enough said, let’s get into this recipe! 

Iced Brown Sugar Shaken Espresso Ingredients 

Here’s everything you;ll need to make this copycat Starbucks drink. 

• Espresso – I usually make espresso in my AeroPress as it’s super easy and fast (and please, don’t even think about using instant coffee to make this, make a proper espresso)
• Cashew milk – or any plant milk you like, almond milk also tastes amazing in this drink
• Coconut sugar – instead of using brown sugar, I opted to use coconut sugar as it’s longer GI and much healthier for you (plus it’s better for gut health)
• Ceylon cinnamon – while this is in the original Starbucks brown sugar shaken espresso drink you can omit it if you like
• Vanilla paste – obviously you can use vanilla extract, but the paste adds so much more flavor
• Kosher salt – my entire family used to think I was crazy to add salt to my drinks, but it truly does bring out the espresso flavor plus it helps your body retain essential minerals

How to Make the Brown Sugar Shaken Espresso 

This iced brown sugar shaken espresso recipe couldn’t be easier to make. All you need is a large jar with a lid to shake up the espresso (a mocktail mixer also works haha). 

1. Start by brewing your espresso how you like. I like using 2 shots of espresso for this recipe, or you can opt for 3 if you want the drink a tad stronger. 
2. Pour the hot espresso into a jar, followed by the coconut sugar, vanilla paste, cinnamon and salt. Stir to combine and melt the sugar. Next, dump the ice into the jar and screw the jar on tight. 
3. Shake the jar like crazy (think of it as a workout before your coffee haha). I usually shake the espresso for about 1 minute to get tons of foam and ensure the sugar granules are melded in with the espresso. 
4. Pour the espresso into a cup, top with as much cashew milk (or milk of choice) as you like and stir to combine. Enjoy! 

Tips and Tricks 

• Use finely ground coffee to make a strong and good quality espresso shot.  My double shot of espresso is about ¼ cup or about 2 fl oz. 
• I use my AeroPress to make espresso shots, it’s super convenient and doesn’t cost a fortune like most espresso machines. Plus, I can take it with me when we go camping!
• You can use a pot of coffee to make this espresso drink too, however I would recommend brewing the coffee super strong as the ice will water it down a little bit. 
• If you want to make this iced brown sugar shaken espresso with cold foam, simply pop ¼ cup of cashew or almond milk in a froth and let it froth on the cold setting. 

Even More Drink Recipes

• Iced Vanilla Matcha Latte
• Green Juice (made in a blender)
• Strawberry Lemonade (tastes like the Starbucks strawberry refresher)

If you make this recipe, make sure to tag me on Instagram or TikTok at @munchingwithmariyah so I can share my stories! Love seeing when you make my recipes!!!

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