Brown sugar syrup is brown sugar dissolved in water, usually in equal parts by volume and simmered until clear. It tastes of caramel and molasses. For a brown sugar shaken espresso, shake 60ml of espresso with 20 to 30ml of the syrup, a pinch of cinnamon and ice, pour it into a glass and top with 60 to 120ml of cold milk.
How to make brown sugar syrup
| Ingredient | Amount |
|---|---|
| Brown sugar | 1 cup (about 200g) |
| Water | 1 cup (240ml) |
| Cinnamon and salt | A pinch of each, optional |
- Add the sugar, water, cinnamon and salt to a small saucepan.
- Bring to the boil, then simmer for about 10 minutes, stirring now and then, until the sugar has dissolved.
- Let it cool, pour it into a clean jar and keep it in the fridge for up to 2 weeks.
How to make a brown sugar shaken espresso
| Size | Espresso | Brown sugar syrup | Milk | Extras |
|---|---|---|---|---|
| Small | 2 shots (60ml) | 20 to 30ml | 60ml, cold | Pinch of cinnamon, ice |
| Large | 3 shots (90ml) | 30 to 40ml | 120ml, cold | Pinch of cinnamon, ice |
- Fill a shaker or a jar with a tight lid halfway with ice.
- Add the espresso, the syrup and a pinch of cinnamon.
- Shake hard for 10 to 15 seconds until it is frothy.
- Pour the lot into a glass, add more ice if you like, and top with cold milk. Oat milk is the usual choice.
Using a bought syrup instead
A bought syrup is sweeter than a 1 to 1 homemade one, so use less of it. To stay inside the Solano’s range, Butterscotch or Caramel gives you a similar toasted sugar flavour at 15 to 20ml per drink.
No espresso machine
Use 60ml of very strong coffee from a moka pot or plunger. Shaking it with ice is what gives you the froth, so don’t skip that step.