Drink · High Noon Espresso
Brown sugar shaken espresso
Shaken, not stirred — and it makes a genuine difference.
Two shots, brown sugar syrup and a hard shake, poured over ice and finished with oat milk. The shake is what builds the foam.
What you need
- 2 shots Western Tamp High Noon Espresso
- 1–2 tbsp brown sugar syrup, to taste
- 120ml oat milk
- Ice cubes
- A pinch of cinnamon, to finish
The roast for this High Noon Espresso From £11.95 How to make it
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Espresso and syrup into the shaker
While the coffee is still hot, so the syrup dissolves completely rather than sitting at the bottom.
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Add ice and shake hard
Ten to fifteen seconds, properly vigorous. This is not stirring with extra steps — the shake whips air into the coffee oils and builds the crema-like foam on top.
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Pour over fresh ice
Into a tall glass. Use fresh ice, not the ice you shook with, which has already half melted.
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Oat milk last
Pour it slowly down the inside of the glass so it layers rather than mixes. Dust with cinnamon.
Why it works
Shaking does two things stirring cannot: it chills the coffee fast enough to keep it tasting bright rather than stewed, and it emulsifies the oils into a foam that sits on top and carries the aroma up to you as you drink.
Worth knowing
- Brown sugar syrup, not white — the molasses in it is doing half the flavour work.
- Shake it harder than feels necessary.
- A dash of vanilla syrup instead of some of the brown sugar is very good.
The recipe card
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Everything on this card is written out above as well, so you don’t have to squint at a picture to cook from it.
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