If you’ve stepped into a high-end cafe lately, you’ve probably heard the rhythmic thwack-thwack-thwack of a cocktail shaker echoing behind the counter. No, the baristas haven't started serving martinis at 8:00 AM. They’re making a shaken espresso.
At Dilworth, we’ve been watching coffee trends come and go since '89. Most are just flashes in the pan, but the shaken espresso? This one's got some staying power, my friend. By shaking the espresso with ice and syrup, you aren't just cooling it down; you’re aerating it, creating a micro-foam texture that makes the whole drink feel like velvet.
Today, we’re breaking down our favorite version: the Brown Sugar Cinnamon Shaken Espresso. It’s nostalgic, it’s comforting, and it’s a nice change when you're feeling a little indulgent.
Here's What You Need
- 2 shots of Espresso
- Torani Brown Sugar Cinnamon Syrup
- Oat milk
- Mason Jar or Cocktail Shaker
The Recipe: Dilworth's Brown Sugar Cinnamon Shaken Espresso
1. Take your shaker or mason jar and add 3 pumps of Torani Brown Sugar Cinnamon syrup.
2. Pull 2 shots of espresso and pour them over the syrup.
3. Fill the jar with plenty of ice. Don't be stingy here; we need the thermal mass to chill the espresso instantly.
4. Secure the lid and shake it like you mean it. You want to keep going until the outside of the jar is very cold to the touch. This creates that signature froth on the coffee.
5. Remove the top and pour the entire contents – ice, foam, and all – into your favorite serving glass.
6. Pour 5oz of oat milk on top. Then top with a sprinkle of cinnamon.
There’s a certain satisfaction in making something this good in your own kitchen while you're still in your pajamas. It’s a tribute to the treat, a nod to the craft, and a hell of a way to start your Tuesday.
Grab a bottle of the Brown Sugar Cinnamon from our shop, fire up the machine, and get shaking. Your morning ritual just got a lot more interesting.
