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Drink recipe · from the recipe book

Brown Sugar Caramel Shaken Espresso

Bold espresso shaken hard with a cinnamon-kissed brown sugar caramel syrup until frothy, then topped with cool, nutty almond milk.

Brown Sugar Caramel Shaken Espresso

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 2 tbsp packed28 gBrown sugar
  • 2 tbsp30 gWater
  • ¼ tsp0.5 gGround cinnamon
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt
  • 1 cup (240 ml)240 gAlmond milk, unsweetenedchilled

Steps

  1. Make the caramel syrup first: in a small pot over medium heat, stir the brown sugar with the water and cook, without stirring further, until it bubbles and darkens slightly, about 3 minutes.
  2. Take the pot off the heat and stir in the cinnamon, vanilla and salt. Let the syrup cool for about 5 minutes.
  3. Brew the espresso, then pour it into a cocktail shaker or jar with a tight lid and add the caramel syrup.
  4. Fill the shaker halfway with ice, close it and shake hard for about 20 seconds, until the espresso is chilled and foamy.
  5. Fill two glasses with ice and strain half of the shaken espresso into each glass.
  6. Top each glass with half of the almond milk and serve right away.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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