Iced Toasted Vanilla Oat Milk Shaken Espresso

Name: Iced Toasted Vanilla Oat Milk Shaken Espresso
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/4 cup sugar; 1/3 cup water; generous splash of vanilla extract (approx 2 tsp); double shot of espresso; ice; oat milk or favourite nondairy milk

by Olivia Biermann on Mar 23, 2022 (updated Dec 3, 2025)

Jump to Recipe·Leave a Review

Silky, chilled and irresistibly smooth. That’s this iced oat milk toasted vanilla shaken espresso. A plant-based spin on a café favourite, made with bold espresso shaken into a frothy pour over toasted vanilla syrup and creamy oat milk. Best of all, it comes together in just 15 minutes delivering coffee shop vibes without the wait.

It’s been a decade or more of baking and cooking, and even more chasing the perfect cup of coffee. There really is a certain satisfaction in blending sugar-y sweet syrup, creamy plant-based milk and rich full bodies coffee. And no, this is not a black coffee first thing in the morning household. If that’s not clear by now… keep reading or try this popular brown sugar oat milk shaken espresso for further proof.

This iced toasted vanilla oat milk shaken espresso isn’t just caffeine in a glass. It’s homemade comfort and morning ritual rolled into one after months of testing and re-testing! The exact kind of thing I need when I want an extra pep in my step and not just a buzz.

Toasted vanilla meets oat milk

What I love most about this recipe is that it’s a weekend favourite for a reason. In my experience testing, it forces you to slow down. It still only takes a handful of minutes to whip up, but it gives you a chance to make your own toasted vanilla syrup: sugar melted and browned, mixes with water and vanilla to unlock the sweetness.

The espresso. One of my true loves. It comes in strong and aromatic, and shaken with ice until frothed to aerate the drink. Lastly, topped with oat milk to help the flavours mix and mingle that pairs so well with this moist cinnamon-y coffee cake (no, there’s no coffee in it)! The result is tasty and layered with toasted vanilla notes.

Lessons I paid for, one shaken espresso at a time

With over a dozen at-home attempts (and even more drive-thru purchases), a few small lessons stood out:

I learned to watch the sugar carefully when browning. If it’s too light, the syrup will taste bland. Too dark, bitterness creeps in!
I left enough room in my jar to ket a good frothy shake. Ice, espresso and syrup with enough air to aerate is the perfect combination.
Don’t use any oat milk – use your favourite! This is where your own personal touch comes in. Everybody’s got their own personal preference, and they all should work relatively the same given my recipe testing knowledge.

These may seem like small details. But they pack a punch with the end result!

Become an at-home barista

chill the serving glass and oat milk before serving! A cold glass can slow the melting of the ice and keep the foam intact longer.

Pulling a shot that won’t quit

dozens attempts at this recipe later, the last piece of the puzzle yet to perfect was the shot. Of course, not everyone has an espresso machine (best purchase I ever made), so take this advice if it applies to you. Don’t skimp on the quality of beans, and pull a longer shot.

I like to make sure the settings are all dialled in, and when combined with oat milk and toasted vanilla syrup, the extra flavour punch helps keep the drink from diluting to flavourless too quickly. A subtle tweak but one well-worth your time!