Description
A nostalgic, homemade version of the popular Starbucks drink, using real brown sugar and a glass jar to create a frothy, caramelized iced espresso without fancy equipment.
Ingredients
Scale
- 1/2 cup whole espresso beans (dark roast preferred)
- 2 tablespoons packed dark brown sugar
- 1 1/2 cups ice cubes (filtered water)
- 3/4 cup cold milk of choice (whole, oat, or almond)
- 1/2 cup hot water (filtered, just off boil)
Instructions
- Brew 1/2 cup of strong, hot coffee using a Moka pot, French press, or drip maker. Grind beans to a fine or medium-fine consistency.
- Pour the hot coffee immediately into a sturdy glass jar with a tight lid.
- Add the packed brown sugar to the hot coffee and stir gently to help it begin dissolving.
- Add the ice cubes to the jar.
- Secure the lid tightly and shake the jar vigorously for about 30 seconds until the mixture is frothy and the ice has crushed slightly.
- Pour the cold milk into a tall serving glass.
- Pour the shaken coffee and ice mixture over the milk, allowing the foam to rise to the top.
- Serve immediately with a straw or spoon.
Notes
Ensure the brown sugar is fully dissolved in the hot coffee before adding ice to avoid grittiness. Use cold milk to prevent the ice from melting too quickly. For extra foam, try the ‘Double Shake’ method: strain the shaken coffee into a clean jar with fresh milk and ice, then shake again for 15 seconds. This drink is best served fresh; it does not store well due to foam collapse and ice dilution.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 120150
- Sugar: 1822
- Sodium: 5080
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 2025
- Protein: 35
Keywords: brown sugar shaken espresso, copycat starbucks, iced coffee, homemade espresso, iced latte, morning ritual, dairy-free options