This is the one we make at home all summer, and it beats the coffee-shop version because the flavor comes from real vanilla and cinnamon instead of a pump of syrup. The pinch of salt is the secret most people miss: it rounds out the brown sugar and makes the whole thing taste richer. Here is exactly how we make it.
Ingredients
- 1 tablespoon brown sugar
- A pinch of salt
- 1 teaspoon vanilla extract
- A touch of cinnamon
- 1 shot of fresh espresso (about 36 grams)
- Ice, plus milk of your choice to top (oat and whole milk are both great)
How to Make It
- Add the brown sugar, salt, vanilla, and cinnamon to a shaker or a lidded jar.
- Pull your espresso shot directly over them and stir for a second so the sugar starts to melt into the hot espresso.
- Add a handful of ice, seal, and shake hard for 10 to 15 seconds. The shaking dissolves the sugar, chills the espresso, and whips up a light foam.
- Pour everything over a glass of fresh ice and top with 4 to 6 ounces of milk.
Dial It Your Way
- To make it stronger: pull a double shot, or pull it a touch tighter (less yield) for a more concentrated, syrupy espresso. A bold, chocolatey bean like Resurrection Espresso punches through the milk and ice.
- To make it sweeter: bump the brown sugar to 1.5 tablespoons, or add a small drizzle of maple syrup, and shake well so it fully dissolves.
- To make it lighter: use unsweetened almond or skim milk and swap the brown sugar for a spoon of monk fruit or allulose. See our low-calorie swaps for more.
- To make it bigger: just add more milk and ice; the flavor base holds up well to a taller glass.
Why It Works
Brown sugar brings a molasses depth that plain sugar can't, vanilla and cinnamon add warmth, and that pinch of salt ties it all together while taking the edge off any bitterness. Start with a fresh, naturally sweet espresso and you will not believe it came out of your own kitchen. No machine? Pull a strong moka pot shot instead.
