How to Make Starbucks’ Toasted Vanilla Oat Milk Shaken Espresso At Home

This toasted vanilla oat milk shaken espresso tastes (and smells) delicious, and you can make it from your own home!

When it comes to morning coffee, I’m not messing around! I get my Chemex going first thing, and it has the coffee dripping while I’m rushing around trying to get out the door.

As simple and tasty as regular coffee is, though, sometimes I want something a little more exciting, or what I refer to as fancy coffee. With this make-at-home copycat Starbucks recipe for a toasted vanilla oat milk shaken espresso, you’ll be making fancy coffees in no time.

This shaken espresso is great in the morning or as an afternoon pick-me-up with a sweet snack. Between the toasty vanilla flavor and the creamy oat milk to swirl it all together, it’s the perfect coffee treat. Plus you’ll feel like a proper barista while saving some money and skipping the line.

Also take a quick look at this chocolate covered espresso beans ; super yummy snack to have around —especially when hosting.

What Is a Shaken Espresso?

If you’re a fan of cold brew but the caffeine is just a bit too much, you’ll be very happy to learn about a shaken espresso.

This iced drink consists of a shot of espresso shaken with ice, sweetener and a big splash of milk. Though it’s now a popular Starbucks drink, it originally comes from the Italian drink shakerato, which is an espresso mixed with ice and syrup, and mixed in a cocktail shaker.

Toasted Vanilla Oat Milk Shaken Espresso Recipe

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  • 6 ounces espresso or strong brewed coffee
  • 2 ounces toasted vanilla syrup (recipe below)
  • Ice
  • 1/2 cup unsweetened oat milk

Toasted Vanilla Syrup:

  • 1 vanilla bean (or 1 tablespoon vanilla extract)
  • 1 cup sugar
  • 1 cup water


Step 1: Make vanilla syrup

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Start with the vanilla syrup since it will have to cool down. You can even prep this syrup a few days in advance.

Now, start by slicing the vanilla bean in half lengthwise. In a small pan over medium-low heat, dry toast the vanilla bean for 2 minutes. Add the sugar to the pot and allow it to dissolve slowly, stirring as needed. This will take a few minutes. As soon as the sugar is dissolved it will start to turn an amber color. Immediately add the water and continue to stir as it comes together. (If you’re using vanilla extract, add that now.) Don’t worry about any hard pieces of sugar as they will dissolve as it cooks.

Simmer on low for about 5 minutes until the sugar is completely dissolved and the mixture has thickened a bit. Remove the vanilla beans and allow the syrup to cool down.

Step 2: Brew espresso or coffee

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Meanwhile, pull a shot of espresso with your espresso maker or brew a strong batch of coffee. I use my Chemex to make strong coffee, but Moka pots also work well for an extra powerful brew.

Step 3: Mix the drink

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Fill your glass with ice, and fill a cocktail shaker with ice. Add the 6 ounces of coffee and 2 ounces of vanilla syrup to the cocktail shaker, and shake well. Pour into your glass with ice. Top with the oat milk, stir, and enjoy!

FAQs About This Shaken Espresso

Is toasted vanilla oat milk shaken espresso sweet?

This drink is sweet, but by far not the sweetest drink on the Starbucks menu. The toasted vanilla syrup is the sweet component, so you can use more or less to make it exactly to your liking.

Is the toasted vanilla or brown sugar shaken espresso better?

I have tried both the toasted vanilla and the brown sugar shaken espresso, and they’re both delicious.

The toasted vanilla was the winner for me though, being a fan of vanilla and toasty things. The hidden bonus of the toasted vanilla is that your house will smell like freshly roasted marshmallows, which I cannot pass up! And the syrup recipe makes enough for 4 or 5 drinks, so you’ll have plenty on hand for days to come.

Can you make this with regular milk instead of oat milk?

You can definitely make this fancy coffee with regular milk. But give the oat milk a try! If you haven’t jumped on the oat milk train yet, you’ll find that it makes such a deliciously creamy option for a coffee drink, and the slightly nutty flavor adds another layer of depth.

You can even make your own oat milk if you really want to make the whole recipe from scratch.

Risa Lichtman
Risa Lichtman is a chef and writer living in Portland, Oregon. In addition to writing and developing recipes for Taste of Home, she's the chef/owner of Lepage Food & Drinks, a small food company featuring Jewish seasonal fare, providing takeaway all around Portland and running a soup group—like a CSA but for soup! Risa weaves her passion for local, sustainable and ethically sourced food into her writing. She lives with her wife, Jamie, their dogs, Cannoli and Reuben, their cat, Sylvia, and four chickens.