Are brown sugar and espresso good?
This homemade brown sugar oatmilk shaken espresso is made with simple ingredients that you can actually pronounce! Lately, my go-to drink at starbucks has been the brown sugar shaken espresso. It’s a great lower sugar, lower calorie option in comparison to their other syrupy drinks. The shaking process chills the coffee quickly and creates a light foam that sits on top of the drink, giving it a smooth, slightly frothy texture. American shaken espressos are inspired by the italian caffè shakerato, a popular summertime drink served in cafés across italy.
Why is the brown sugar shaken espresso so good?
But the reason why brown sugar is so great in a shaken espresso is because it complements both the bold and subtler flavors of the espresso shots. But the sweetness was more subtle than I expected from a Dunkin’ coffee. I was surprised that on my first sip, I noticed the brown sugar enhancing the strong espresso flavor rather than being immediately hit with the sweetness of the drink.The brown sugar flavor definitely comes through, so it’s a bit sweeter than your traditional shaken espresso, but to me, it’s not as cloying as some of those syrupy vanilla lattes. I also didn’t notice any chalky protein aftertaste, which I’m especially picky about.