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Iced Brown Sugar Oat Milk Coffee

A creamy, balanced iced coffee with a rich brown sugar syrup and oat milk that doesn’t separate. Make the syrup ahead for quick morning assembly.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup water
  • 1/2 cup packed light or dark brown sugar
  • 1/4 teaspoon vanilla extract optional
  • Pinch of salt
  • 2 cups strong brewed coffee or 4 shots espresso chilled
  • 1 1/2 cups barista-style oat milk cold
  • Ice cubes

Equipment

  • small saucepan
  • glass measuring cup or jar
  • spoon
  • tall glasses
  • ice cube tray

Method
 

  1. Make the brown sugar syrup: Combine water and brown sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves completely, about 2 minutes.
  2. Remove from heat. Stir in vanilla and salt. Let cool to room temperature, then transfer to a jar and refrigerate until needed. Syrup keeps for 2 weeks.
  3. Fill two tall glasses with ice cubes.
  4. Pour 2 tablespoons (or more, to taste) of the brown sugar syrup over the ice in each glass.
  5. Divide the chilled coffee or espresso evenly between the glasses. Stir briefly to combine.
  6. Slowly pour oat milk into each glass, about 3/4 cup per serving. Stir gently once more.
  7. Serve immediately with a straw.

Notes

Storage: Syrup can be made ahead and kept refrigerated for up to 2 weeks. Do not freeze assembled drink — texture suffers. For a warmer drink, skip the ice and use hot coffee, but the oat milk may curdle slightly if poured into very hot coffee; let coffee cool 1 minute first. To adjust sweetness, start with 1 tablespoon syrup per glass and add more. Common allergens: oats (gluten-free if certified), dairy-free. For dietary concerns, consult a qualified professional.