Description
This iced coconut sugar shaken espresso is the at-home version of the iconic Starbucks brown sugar shaken espresso. But with better ingredients and refined sugar-free!!
Ingredients
Scale
- Double shot espresso (about 42 g)
- 1 tbsp (10 g) coconut sugar (use 2 tbsp if you want it sweeter)*
- 1/8 tsp ground vanilla or vanilla bean paste (sub with vanilla extract)
- 1/8 tsp Diamond Crystal kosher salt
- 1/8 tsp ceylon cinnamon (optional)
- 1/2 cup (110 g) house blend nut milk or any creamy milk
- Lots of ice
Instructions
- Add the espresso, coconut sugar, vanilla, salt, and cinnamon to a jar. Swirl or stir to dissolve the sugar. Dump in about 1 handful of ice (about 8 small ice cubes), tightly screw on the jar’s lid, and shake vigorously until foamy. I usually shake the espresso for about 1 minute to get tons of foam and ensure the sugar granules are dissolved.
- Fill your cup/jar with another handful of ice, pour over the espresso mixture along with the milk, stir and enjoy!
Notes
*Feel free to use light brown sugar if you prefer.