We all know that I spend more than my fair share of dollars at Starbucks. When they released their new brown sugar oat milk espresso, I absolutely fell in love. I was buying one every other day, and sometimes every day. Those dollars add up! Below, you’ll find my recipe for a drink that, in my opinion, is a little better than the original.
What You Need:
1 cup water
1 cup dark brown sugar, packed
3 cinnamon sticks (ground cinnamon does not dissolve, and will not give you a smooth drink)
1/2 cup cold brew coffee concentrate
1 cup oat milk
A handful of ice
Optional: A whole vanilla bean, cut in half. I use bourbon-cured Madagascar vanilla beans. If you do not have a vanilla bean and want to use vanilla extract instead, wait until your syrup has completely cooled, and then stir in 1 teaspoon of extract.
How To Make It:
1: Add the water, brown sugar, cinnamon sticks, and vanilla beans (if using them) to a small sauce pan, and bring to a simmer. Stir constantly while simmering for 5 to 6 minutes.
2: The syrup will begin to thicken as it simmers. After simmering, remove it from the heat, and let cool completely. Remove the cinnamon sticks and discard. I leave the vanilla beans in.
3: In a tall glass or a mason jar, add ice until it is halfway full. Add the cold brew coffee concentrate, and give it a shake or stir.
4: Add in 3 tablespoons of the brown sugar syrup. Stir, or shake. If you shake your coffee drink, it will become frothy and give you more of the ‘Starbucks effect.’
5: Add in the oat milk, and give it a stir. Drink it all, or divide between two glasses and enjoy!
The remainder of the syrup will keep for up to two weeks in the refrigerator if kept in a sealed container, like a mason jar.
I do not have the nutritional content for this recipe figured up at the moment, but I will in the near future.
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