This Starbucks-inspired, dairy-free Iced Hazelnut Oatmilk Shaken Espresso is a creamy cold coffee made with a homemade toasted hazelnut syrup and velvety oat milk. The nutty, sweet flavors of the hazelnut syrup pair perfectly with the chilled blonde espresso!
Why You’ll Love This Hazelnut Oatmilk Shaken Espresso
This Starbucks inspired hazelnut oat milk shaken espresso is the perfect nutty, sweet, and creamy iced coffee for all seasons. Made with a quick homemade toasted hazelnut syrup and velvety oat milk, it comes together in just a few minutes. Here are a few more reasons we love this recipe and you will too!
- Starbucks Experience at Home: Inspired by the beloved Starbucks hazelnut shaken espresso, this recipe brings that iconic coffeehouse flavor right into your kitchen.
- Creamy Texture: The combination of rich oat milk and homemade hazelnut syrup creates a creamy, drink with a delightful nutty twist.
- Homemade Hazelnut Syrup: The homemade toasted hazelnut syrup adds a personal touch that no store-bought version can match. Toasted hazelnuts and a dash of hazelnut extract make the flavor extra aromatic. Of course, if you prefer to use a store-bought syrup, you can certainly do so!
- Fully Customizable: Want it sweeter or creamier? Adjust the syrup or oat milk to suit your taste perfectly.
I’ve been on a mission to recreate delicious Starbucks-inspired coffee drinks at home. Last year I shared a spot-on copycat recipe for the Apple Crisp Oatmilk Shaken Espresso, and the year before that, a Pumpkin Brown Sugar Oatmilk Shaken Espresso.
This Hazelnut Oatmilk Shaken Espresso joins the ranks of my favorite Starbucks-inspired recipes. The combination of frothy espresso, velvety oat milk, and homemade hazelnut syrup makes for an indulgent yet easy treat.
To make this hazelnut oat milk shaken espresso you’ll need just a few simple ingredients. If possible, I recommend buying the hazelnuts at a bulk store or Trader Joe’s to help cut down on the cost and to help make this homemade espresso as affordable as possible.
Here’s what you’ll need:
- Roasted Hazelnuts: These are key to the homemade syrup, providing a rich, nutty base.
- Granulated Cane Sugar: Sweetens the syrup.
- Blonde Espresso: Starbucks’ shaken espressos use blonde espresso which has fruity notes and a lighter bodied flavor.
- Oat Milk: I prefer using a full fat oat milk for the best texture.
- Ice Cubes: You can use regular ice or homemade oat milk ice cubes to help prevent the espresso from becoming watery.
- Hazelnut Extract: Highly recommended for intensifying the syrup’s buttery and nutty flavor. The one linked tastes just like Starbucks shaken espresso.
- A Pinch of Salt: A small but mighty ingredient that elevates the syrup’s taste.
Missing an ingredient above? Here are a few swaps that can work in a pinch:
- Milk Alternatives: Not a fan of oat milk? Try almond, soy, or any other plant-based milk you prefer.
- Espresso Variations: While blonde espresso is recommended, feel free to use your favorite espresso or strong coffee. If using strong coffee or cold brew, I recommend stirring in 1 tsp of instant espresso for the best, most Starbucks-like flavor.
- Sweetener Swaps: If cane sugar isn’t in your pantry, you can swap in brown sugar. It will give the syrup a deeper caramel flavor.
- Small Saucepan or Pot: for the syrup
- Espresso Machine or Coffee Maker
- Airtight Container, Mason Jar, or Glass Bottle: for syrup storage
- Fine Mesh Strainer
- Mason Jar with lid: for shaking espresso
Step By Step Instructions
Make the Hazelnut Syrup:
STEP 1: Toast the hazelnuts in a skillet over medium heat for 5 minutes, until fragrant and golden brown.
STEP 2: In a saucepan, whisk together the sugar, water, and toasted hazelnuts. Bring to a simmer then reduce heat and cook for 5-10 minutes.
STEP 3: Remove from heat and stir in the hazelnut extract and pinch of salt.
STEP 4: Strain out the hazelnuts through a fine mesh strainer and transfer syrup to an airtight jar. Cool completely.
STEP 5: Store covered in the fridge for 1-2 weeks.
Make the Hazelnut Shaken Espresso
STEP 1: Brew a double shot of espresso. Add the freshly brewed espresso and 1/2 to 1 tbsp of hazelnut syrup to a jar.
STEP 2: Add 4-5 ice cubes, then seal the jar. Shake vigorously for 20-30 seconds until frothy.
STEP 3: Pour espresso mixture into a glass, leaving ice cubes behind.
STEP 4: Add fresh ice and oat milk to taste. Enjoy!
What I love about this hazelnut shaken espresso is that it can be enjoyed year-round! It makes a perfect pick-me-up on hot summer days and a nice treat during the colder months. Below are a few more serving tips for the best taste!
- For a sweeter drink, stir in more homemade hazelnut syrup to taste.
- Top with leftover toasted hazelnuts for crunch.
- If you’d like a bit of warm flavor, feel free to dust the top of the hazelnut shaken espresso with a bit of ground cinnamon.
For the Hazelnut Syrup: Let the hazelnut syrup cool completely at room temperature before storing it in the fridge. This prevents crystallization. Store the syrup in a sterilized, airtight container or jar in the fridge for 1-2 weeks.
For the Shaken Espresso: Like most espresso drinks, this hazelnut shaken espresso is best enjoyed immediately after preparing!
- For the best flavor: use freshly brewed espresso and lightly toasted hazelnuts. This makes a world of difference!
- Customize the drink to your liking: adjust the amount of oat milk, ice cubes, and hazelnut syrup to taste. Add more of each for a sweeter, creamier drink.
- Keep an eye on the hazelnut syrup as it simmers: stirring the syrup occasionally to prevent it from over-thickening and burning on the bottom of the pot.
- The syrup will thicken further as it cools to room temperature: account for this when making the syrup by removing it from the heat when it coats the back of a spoon.
more coffee recipes and Starbucks copycat drinks:
- Gingerbread Chai Tea Latte
- Pumpkin Spice Latte
- Pumpkin Spice Shaken Espresso
- Apple Crisp Shaken Espresso
- Strawberry Latte
- Starbucks Brown Sugar Syrup for Coffee