Easy Cinnamon Vanilla Espresso Recipe – Oat Milk Iced Coffee

Last Updated on 2 months by Neha Deshmukh

Easy Cinnamon Vanilla Espresso Recipe – Oat Milk Iced Coffee

Hey everyone! If you’re anything like me, a good iced coffee is a must – especially when the weather heats up. But sometimes, you want something a little more special than your usual brew, right? This Cinnamon Vanilla Espresso recipe is exactly that. It’s quick, easy, and seriously delicious. I first made this when I was craving something cozy but still refreshing, and it’s been a go-to ever since!

Why You’ll Love This Recipe

This isn’t just another iced coffee. The warm cinnamon and vanilla notes blend beautifully with the bold espresso, and the oat milk adds a creamy, dreamy texture. It’s the perfect pick-me-up for a busy afternoon, a relaxing weekend treat, or even a little something special to enjoy with friends. Plus, it comes together in under 10 minutes!

Ingredients

Here’s what you’ll need to make this delightful iced coffee:

• 3.5 tablespoons brown sugar (approx. 50g)
• 3.5 tablespoons water (approx. 50ml)
• 0.25 teaspoon vanilla extract (approx. 1.25ml)
• 0.25 teaspoon ground cinnamon (approx. 1.25ml)
• 2 espresso shots (approx. 60ml)
• 0.5 cup milk (approx. 120ml) – I love oat milk!

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Oat Milk as a Creamy Non-Dairy Option: Seriously, try the oat milk! It adds such a lovely creaminess without being overpowering. But feel free to use almond, soy, or your favorite dairy milk if you prefer.
• Quality of Espresso: Good espresso is key. If you have a machine, great! If not, strong brewed coffee will work in a pinch, but the flavor won’t be quite as intense.
• Brown Sugar Variation: I love the molasses-y depth of brown sugar, but you can absolutely use white sugar if that’s what you have. Dark brown sugar will give an even richer flavor!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, we’ll make the brown sugar syrup. In a small saucepan, combine the brown sugar, water, vanilla extract, and cinnamon.
2. Simmer over medium heat, stirring until the sugar is dissolved and the syrup has slightly thickened – about 3-5 minutes. Then, remove from heat and let it cool completely.
3. Now, brew those two shots of espresso. The aroma alone is enough to make my day!
4. In a shaker or mason jar, combine the warm espresso with the cooled brown sugar syrup. Seal it up tight and shake vigorously for 1-2 minutes. This is where the magic happens!
5. Fill your shaker with ice and shake again until everything is beautifully chilled and frothy.
6. Divide the mixture between two glasses filled with ice.
7. Top each glass with about ¼ cup (60ml) of oat milk (or your milk of choice).
8. Finally, garnish with a sprinkle of cinnamon and serve immediately. Enjoy!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the shaking! It really helps to create that lovely frothy texture.
• If your syrup is too thick, add a tiny splash of warm water to thin it out.
• For a stronger coffee flavor, use a darker roast espresso.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan, Dairy-Free Adaptations: This recipe is already easily vegan and dairy-free with the use of oat milk!
• Spice Level – Cinnamon Intensity: If you really love cinnamon, add an extra pinch to the syrup. My friend, Priya, practically bathes in cinnamon, so she always adds a little extra!
• Sweetness Level – Brown Sugar Adjustment: Adjust the amount of brown sugar to your liking. Start with less and add more if needed.
• Hot Coffee Version: Skip the ice and pour the espresso mixture into mugs. Top with warm oat milk and a sprinkle of cinnamon for a cozy treat. My grandma loves this version, especially during the winter months.

Serving Suggestions

This iced coffee is fantastic on its own, but it also pairs well with:

• A slice of banana bread or a muffin
• A light breakfast pastry
• A good book and a sunny afternoon!

Storage Instructions

This is best enjoyed immediately, but you can store the brown sugar syrup in an airtight container in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

• Can I make the brown sugar syrup ahead of time? Absolutely! Making it ahead saves time when you’re ready for your coffee fix.
• What kind of espresso works best for this recipe? A medium to dark roast espresso is ideal.
• Can I use a different type of milk? Yes, definitely! Almond, soy, coconut, or dairy milk all work well.
• How can I adjust the sweetness of the iced coffee? Simply adjust the amount of brown sugar in the syrup.
• Is this recipe suitable for someone sensitive to caffeine? This recipe contains espresso, which has a high caffeine content. You can use decaf espresso if you’re sensitive to caffeine.