Pull your espresso shots. Brew 2 shots directly into your cocktail shaker or a heat-safe cup. Strong moka pot coffee works great too — I cover the best moka pots here if you don't have an espresso machine yet.
Add the brown sugar syrup and cinnamon. Pour 2 tablespoons of brown sugar simple syrup into the shaker with your hot espresso. Add the ¼ teaspoon of cinnamon. Stir briefly to combine.
Add ice and shake. Add about half a cup of ice. Seal and shake vigorously for 15–20 seconds. This is where the magic happens — the frothy top is your reward.
Fill your glass with fresh ice. Grab your tallest glass and fill it with the remaining ice.
Pour the shaken espresso over the ice. Strain or pour the shaken Brown Sugar Shaken Espresso Recipe right over your ice. You'll see a gorgeous frothy layer on top.
Pour the oat milk. Slowly pour the barista oat milk over the back of a spoon to get a nice layered effect.
Dust with cinnamon and serve. A light pinch of Ceylon cinnamon on top finishes the whole thing off perfectly.
