Description
This Iced Cocoa Swirl combines rich espresso, creamy oat milk, and a decadent cocoa swirl for a luxurious homemade coffee drink. It is an easy, cafe-style delight perfect for a morning boost or afternoon treat.
Ingredients
- 2 to 3 oz strong brewed espresso or cold brew concentrate
- 4 to 6 oz cold, full-fat or barista-blend oat milk (suggested brands: Oatly Barista or Minor Figures; can swap for almond, soy, or cashew milk)
- 1 to 2 tablespoons packed light or dark brown sugar (organic suggested; can swap for maple syrup or honey)
- 1.5 cups ice cubes
- 1 to 2 teaspoons unsweetened cocoa powder (high-quality, fair-trade suggested)
- 0.25 teaspoon pure vanilla extract
Instructions
- Brew Espresso: Brew two shots of strong espresso (2-3 oz or 60-90ml) or prepare a strong cold brew concentrate.
- Combine Base Ingredients: Pour hot espresso, brown sugar (start with 1 tablespoon), and 0.25 teaspoon vanilla extract into a cocktail shaker or a wide-mouth mason jar with a tight-fitting lid.
- Add Ice and Shake: Fill the shaker three-quarters full with ice cubes. Secure the lid tightly and shake vigorously for 15-20 seconds.
- Prepare Cocoa Swirl Glass: In your serving glass, mix 1 teaspoon of cocoa powder with about 0.5 teaspoon hot water or milk to form a thick, smooth paste. Drizzle this paste artfully around the inside of the glass for the swirl effect (alternatively, use pre-made chocolate syrup).
- Pour Shaken Espresso: Carefully pour the now frothy shaken espresso mixture into your prepared glass, over the cocoa swirl.
- Top with Oat Milk: Fill the rest of the glass with about 4-6 oz (120-180ml) of cold oat milk. Stir gently to blend the cocoa swirl into the drink as desired.
Notes
For best flavor, use freshly brewed espresso. If the mixture is not frothy enough, ensure espresso was hot when combined with sugar and shake vigorously for 20 seconds. This recipe is adaptable: swap oat milk for almond, soy, or cashew; use maple syrup or honey instead of brown sugar; add cinnamon or nutmeg; or use chocolate syrup instead of cocoa paste for the swirl. For a vegan version, ensure your brown sugar is certified vegan. Store leftover espresso concentrate in the fridge for up to 2 days.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Method: Shaking, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 drink (approx. 12 fl oz)
- Calories: 160 calories
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: brown sugar, oat milk, shaken espresso, iced coffee, cocoa swirl, cafe style, homemade, easy drink, vanilla