Description
A creamy, refreshing iced oat milk latte made in just five minutes, perfect for a quick vegan treat.
Ingredients
Scale
- 2 oz (60 ml) espresso, brewed fresh
- 2 teaspoons (8 g) brown sugar
- Oat milk, unsweetened, enough to fill glass ¾ full
- Ice cubes, as needed
- Cinnamon, for garnish (optional)
- Nutmeg, for garnish (optional)
Instructions
- Step 1: Start by brewing a double shot of espresso using your espresso machine. Aim for rich, bold espresso preferably with crema on top.
- Step 2: Add two teaspoons of brown sugar directly into the hot espresso. Stir until the sugar completely dissolves to avoid any gritty texture.
- Step 3: Take a tall glass or jar and fill it with ice cubes up to three-quarters full. This allows enough room for milk and espresso without overflowing.
- Step 4: Shake the oat milk carton briskly for 3-5 seconds to mix contents without creating froth.
- Step 5: Pour the oat milk carefully over the ice. Gently add the espresso on top by pouring slowly to maintain distinct layers in the glass.
- Step 6: Sprinkle a pinch of cinnamon or nutmeg over the latte if you prefer an aromatic twist.
- Step 7: Add a reusable straw and serve immediately to enjoy your iced oat milk latte.
Notes
- This recipe is vegan and dairy-free because it uses oat milk and espresso without animal products.
- It is gluten-free, containing no gluten ingredients.
- It is nut-free as oat milk and espresso contain no nut allergens.
- Not suitable for low-carb or keto diets due to natural carbohydrates in oat milk.
- Use finely ground coffee and brew 2 oz espresso for a robust flavor if espresso tastes weak.
- If brown sugar does not dissolve fully, dissolving it in hot espresso speeds blending.
- Use fresh ice cubes to avoid dilution. To prevent drink dilution, try freezing brewed coffee into ice cubes beforehand.
- Pour espresso gently onto milk over ice to keep layers distinct and maintain latte aesthetics.
- Store latte in airtight container at room temperature up to 1 day.
- Keep in an airtight container in refrigerator up to 2 days. Stir before drinking to recombine.
- Freeze in a freezer-safe container up to 1 month. Thaw overnight in fridge before use.
- Serve alongside gluten-free banana bread, almond flour muffins, fresh fruit salad, or avocado toast.
- Use iced oat milk latte as a base for smoothies or blended coffee desserts.
- Add a sprinkle of cinnamon, drizzle of nut butter, or a dollop of coconut whipped cream for variety.
- Use unsweetened oat milk for a creamy but subtle base that complements espresso flavor.
- Brown sugar adds warm notes that balance espresso bitterness. Maple or agave syrup may be substituted for variation.
- Fresh ice cubes enhance texture and chill without diluting flavors.
Nutrition
- Serving Size: 1
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified