Brown Sugar Shaken Iced Espresso

• 2 ounces espresso, cooled
• 1 tablespoon brown sugar
• 4 ounces cold water
• ice cubes
• optional lemon twist for garnish

Steps

1. 1 In a shaker, combine the cooled espresso and brown sugar.
2. 2 Add cold water to the shaker.
3. 3 Fill the shaker with ice cubes.
4. 4 Shake vigorously for about 15-20 seconds until well mixed and slightly frothy.
5. 5 Strain into a glass filled with fresh ice.
6. 6 Garnish with a lemon twist if desired.

Equipment

• Cocktail shaker
• Measuring tablespoon
• Glass

Variations

• For a creamier version, add a splash of milk or a dairy-free alternative before shaking.

Substitutions

• If you don't have brown sugar, use 1 tablespoon of granulated sugar with a pinch of molasses for a similar flavor.

Pairings

• Perfect as a standalone treat or alongside a light pastry.

Nutrition

Tips

• Use freshly brewed espresso for the best flavor.
• Adjust the sweetness by increasing or decreasing the amount of brown sugar to your taste preference.

Storage

Best served immediately. Can be stored in the fridge for up to 1 hour before serving.

Freezing: Not recommended to freeze. Best enjoyed fresh.

Serving Suggestions

• Pair with a slice of lemon pound cake or almond biscotti for a delightful coffee break.

FAQ