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Homemade Oat Milk Vanilla Shaken Espresso

A perfectly chilled, frothy, and lightly sweetened coffee shop favorite made right at home. This recipe features a quick homemade vanilla simple syrup, vigorously shaken espresso for maximum aeration, and a creamy oat milk finish.

Homemade Oat Milk Vanilla Shaken Espresso
Prep 5 min Cook 5 min Total 10 min Level Beginner
Serves 1

Ingredients

Vanilla Simple Syrup (Yields extra for future drinks)

  • 0.5 cup Water — Filtered water is best
  • 0.5 cup Granulated sugar — Can substitute with cane sugar
  • 1.5 teaspoons Vanilla extract — Pure vanilla extract

The Drink

  • 2 shots Espresso — Freshly brewed (approx. 2 ounces)
  • 1 tablespoon Vanilla simple syrup — Use homemade syrup prepared above
  • 1.5 cups Ice cubes — Divided use (1 cup for shaking, 0.5 cup for glass)
  • 0.5 cup Oat milk — Barista blend preferred for creaminess

Instructions

  1. Make the vanilla simple syrup: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved (about 3-4 minutes). Remove from heat and stir in the vanilla extract. Let it cool.

    ~5 min
    You can make this syrup ahead of time and store it in the fridge for up to 2 weeks.

  2. Brew the espresso: Pull 2 shots of espresso using your preferred method (espresso machine, Nespresso, or a strong brew from a Moka pot).

    ~2 min
    If you don't have an espresso machine, use 2 ounces of strongly brewed coffee or cold brew concentrate.

  3. Shake the espresso: Add 1 cup of ice to your cocktail shaker or a mason jar. Pour the hot espresso and 1 tablespoon of the vanilla simple syrup over the ice. Seal the shaker tightly and shake vigorously for 10-15 seconds until the shaker is frosty on the outside and the espresso is highly aerated and foamy.

    ~1 min
    The vigorous shaking is crucial—it chills the espresso instantly, dilutes it slightly, and creates that signature thick foam.

  4. Assemble the drink: Fill a tall glass with the remaining half cup of fresh ice. Strain the shaken espresso (including the foam) over the fresh ice.

    ~1 min
    Pouring over fresh ice keeps the drink colder longer, but you can also pour the entire contents of the shaker straight into your glass if preferred.

  5. Top with oat milk: Pour the oat milk gently over the foamy espresso. Watch the beautiful cascading effect, then give it a gentle stir before enjoying.

    ~1 min
    Barista edition oat milk will give you the closest texture to coffee shop versions.
Nutrition
130
Calories
2
Protein (g)
21
Carbs (g)
3
Fat (g)
0
Sat. Fat (g)
1
Fiber (g)
16
Sugar (g)
55
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Cocktail shaker or mason jar with tight lid
  • Espresso machine or Moka pot
  • Small saucepan
  • Measuring spoons
  • Tall glass
Tips & Storage
  • Always shake the espresso while it is still hot; this creates better aeration and a thicker foam layer.
  • Adjust the amount of vanilla syrup to your personal sweetness preference.
  • If using a mason jar to shake, wrap a kitchen towel around it, as the hot espresso hitting the ice will make the glass rapidly change temperature and become very cold.
  • Storage: The prepared drink is best enjoyed immediately. Store leftover vanilla simple syrup in an airtight container or glass bottle in the refrigerator for up to 2 weeks.
Tags
beverage breakfast caffeinated coffee copycat dairy_free dairy-free drink espresso iced coffee morning nut_free oat milk quick shaken summer vanilla vegan vegan vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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