Step 1

First make the syrup. Add the brown sugar, water, cinnamon and salt to a small pan. Bring to a boil and simmer, stirring or swirling occasionally, for 10 minutes. Remove from the heat and pour into a small jar or other heat proof lidded container. Use right away or store in the fridge until needed.

Step 2

Brew a double shot of espresso.

Step 3

To a jar or cocktail shaker, add some ice, then the espresso and a little brown sugar syrup (I like to use 2 tablespoons but you can add as much or as little as you like). Put the lid on and shake until foamy.

Step 4

Add ice to a tall glass and strain over the espresso syrup mixture.

Step 5

Top up with cold oat milk. I like to froth my oat milk with a hand held frother before adding it. It makes your iced coffee feel extra special!

Step 6

Stir well then enjoy!