Fill a shaker with ice, 30g of brown sugar syrup and a double shot espresso
Shake for 10-15 seconds
Pour the shaken mixture in a glass and top with a little bit of oat milk
Add 500g brown sugar and 350ml of water to a pot
Bring to a boil and simmer for 10 minutes
Take it off the heat and store in the fridge for up to 1 month
Add 20-40g of syrup to your iced coffee
