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Drink recipe · from the recipe book

Brown Sugar Toasted Almond Iced Americano

Bold iced espresso sweetened with a nutty brown sugar syrup made from pan-toasted almonds, topped with creamy homemade oat milk that's silky and lightly toasty.

Brown Sugar Toasted Almond Iced Americano

Ingredients

  • ⅓ cup30 gOld-fashioned rolled oats
  • 1⅔ cups390 gWatercold, divided
  • 3 tbsp whole25 gAlmondsroughly chopped
  • 1½ tbsp packed22 gBrown sugar
  • a pinch0.3 gSalt
  • ½ tsp2 gVanilla extract
  • 4 shots120 gEspressofreshly brewed and cooled

Steps

  1. The night before, soak the oats in about 40% of the water (160 g) in a covered jar in the fridge for at least 8 hours.
  2. Make the syrup: toast the almonds in a small dry pot over medium heat, stirring, for 3 to 4 minutes until golden and fragrant.
  3. Add the brown sugar, the salt and about 8% of the water (30 g) to the almonds; simmer gently for 2 minutes, stirring, until the sugar dissolves and the syrup turns glossy.
  4. Take the pot off the heat, stir in the vanilla, and let the almond syrup steep and cool for 10 minutes.
  5. Make the oat milk: blend the soaked oats with their soaking water for 30 to 45 seconds until smooth and creamy, then chill.
  6. Build the Americano: stir the espresso with the remaining water (200 g) in a pitcher.
  7. Spoon half of the cooled almond syrup, toasted almonds included, into each of two glasses, then fill the glasses with ice.
  8. Pour half of the espresso mixture into each glass and stir to blend in the syrup.
  9. Top each glass with half of the oat milk and serve right away, stirring before sipping.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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

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