Iced Toasted Vanilla Shaken Espresso

Calories: 182 Fat: 1 Carbs: 43 Fiber: 1 Protein: 2 Serves: 1


  • Toasted Vanilla Syrup:
  • 1/2 vanilla bean
  • 1/2 cup granulated sugar
  • 1 tsp vanilla bean paste
  • 2/3 cup water
  • Iced Toasted Vanilla Shaken Espresso Drink:
  • 1-2 shots espresso freshly brewed
  • 3 Tbsp toasted vanilla syrup
  • 1/2 cup Oatsome


Toasted Vanilla Syrup:

Slice the vanilla bean in half lengthwise to allow the filling to come out when making the syrup. Slice into smaller pieces and place in a medium saucepan. Toast the vanilla beans over medium heat for 1-2 minutes. Make sure to stir occasionally to keep it from burning.

Pour the water, sugar, and vanilla bean paste over it and bring to a boil. Lower the heat to simmer and let the mixture infuse for 8-10 minutes.

Store the syrup in a heat-proof mason jar or glass container and let it cool down fully. Keep the vanilla pieces in the syrup to continue infusing our syrup. When using the syrup don’t add in the vanilla bean pods into the drink.

Iced Toasted Vanilla Shaken Espresso Drink:

Add the freshly brewed espresso shots, toasted vanilla syrup, and ice into a mason jar or a cocktail shaker. Tightly close the jar or the cocktail shaker and shake for 20-30 seconds until the espresso is chilled and frothy.

Pour into an ice-filled glass, top with Oatsome and enjoy!


This recipe makes enough syrup for 4-5 drinks so you can store it in an air-tight jar in the fridge for up to 2 weeks. It’s so good though that I doubt it’ll stay that long!

Other Recipes