Brown sugar espresso is a simple sweetened coffee made by stirring brown sugar into freshly pulled espresso until it dissolves, then serving it hot or over ice. The sugar’s molasses notes round out espresso’s roasted bitterness, making a balanced drink with just a few ingredients.
Ingredients
- 2 shots freshly brewed espresso, about 2 fl oz (60 ml)
- 1 tablespoon packed light or dark brown sugar, about 12 g
- 1 tablespoon hot water, ½ fl oz (15 ml), if needed to dissolve the sugar
- 2 tablespoons cold water, 1 fl oz (30 ml), for serving over ice, optional
- 1 cup ice cubes, about 140 g, for an iced version, optional
Instructions
- Pull 2 shots of espresso into a small heatproof cup or glass. If you do not have an espresso machine, make about 2 fl oz (60 ml) of strong coffee using a moka pot or an espresso-style coffee maker; the result will be less concentrated, but still works.
- Add the brown sugar while the espresso is hot. Stir for 20 to 30 seconds, until the crystals have dissolved. Taste before adding more: brown sugar varies in sweetness, and the espresso should remain prominent.
- If the sugar is not dissolving, stir in up to 1 tablespoon (15 ml) hot water. This is more likely if the espresso has cooled or the sugar is coarse. Avoid adding a large amount, which can dilute the drink.
- For a hot drink, serve immediately in a small cup. For an iced drink, add the optional ice to a tall glass, pour in the sweetened espresso, and add the cold water. Stir briefly and serve before the ice melts too much.
Tips
- Choose sugar to suit your taste. Light brown sugar gives a gentle caramel flavor; dark brown sugar has more molasses character and can taste deeper. Either is suitable, so there is no need to change the quantity at first.
- Adjust sweetness gradually. Start with one tablespoon, then add sugar in small increments if you prefer a sweeter cup. A very dark or naturally sweet espresso may need less.
- Use hot espresso for easy dissolving. Add sugar as soon as the shots are pulled and stir before pouring over ice. If making a batch for iced drinks, dissolve sugar in a little hot water first so it does not settle at the bottom.
- Keep the flavor concentrated. Ice and extra water soften the espresso. Use a double shot and avoid filling the glass with too much water; for a stronger iced drink, use coffee ice cubes.
Serving Suggestions
Serve hot in a demitasse cup after a meal, or pour over ice for a refreshing coffee. A splash of steamed or cold milk makes it softer and creamier; add it after the sugar has dissolved. Oat, soy, almond, or dairy milk can all be used, though unsweetened options make it easier to control the final sweetness.
For an iced version that stays bold, freeze leftover brewed coffee in an ice-cube tray and use those cubes in place of plain ice. A small pinch of cinnamon on top is optional, but keep additions restrained so they do not obscure the espresso and brown sugar.
Variations
- Brown sugar latte: Dissolve the sugar in the espresso, then add 6 to 8 fl oz (180 to 240 ml) steamed milk. For an iced latte, use cold milk and ice instead.
- Vanilla brown sugar espresso: Stir in ¼ teaspoon (1 ml) vanilla extract with the sugar. Vanilla brings a dessert-like aroma without requiring a flavored syrup.
- Spiced version: Add a small pinch of ground cinnamon or cardamom to the hot espresso and sugar. Start with very little; excess spice can make the cup dusty or overpowering.
- Make a small syrup for a cold drink: Stir 2 tablespoons packed brown sugar (24 g) into 2 tablespoons hot water (30 ml) until smooth. Use 1 tablespoon of this syrup in place of the sugar and hot water in the recipe. Refrigerate the remainder in a clean, covered container and use within 1 week.
Storage and Reheating
This drink is best made fresh, since espresso loses aroma as it sits and ice gradually dilutes it. If you need to hold a prepared hot serving briefly, keep it covered and drink within about 30 minutes; do not leave it at room temperature for more than 2 hours. Refrigerate leftovers promptly in a covered container and use within 24 hours for the best flavor. Reheat gently in a microwave-safe cup in short bursts or in a small saucepan over low heat; do not boil. Stir before drinking, as the sugar may settle.
Brown sugar syrup can be made ahead and refrigerated in a clean, sealed container for up to 1 week. Discard it if it develops an unusual smell, appearance, or mold. Do not store homemade syrup at room temperature.
Frequently Asked Questions
Can I make brown sugar espresso without an espresso machine?
Yes. Use a moka pot, an espresso-style coffee maker, or a small serving of very strong brewed coffee. The flavor and body will differ from machine espresso, so keep the serving small and avoid adding too much water.
Does brown sugar dissolve in espresso?
It dissolves readily when stirred into freshly pulled, hot espresso. If it remains gritty, add a teaspoon or two of hot water and stir again, or prepare the brown sugar as a syrup before mixing.
Can I use white sugar instead?
Yes. Use the same amount of granulated white sugar for a clean, direct sweetness. The drink will lose the mild caramel and molasses notes that distinguish brown sugar espresso.
What is the best coffee for this recipe?
Use freshly ground coffee labeled for espresso or a blend you enjoy as espresso. Medium- to dark-roasted coffee often pairs well with brown sugar, but a lighter roast can make a brighter, fruitier drink. Adjust the sugar to the coffee’s bitterness and your preference.
Can I prepare it ahead for iced coffee?
It is better to prepare the sugar syrup ahead and pull the espresso shortly before serving. If necessary, mix espresso and syrup, cover, refrigerate, and use within 24 hours; add ice and milk or water just before drinking.
How do I make the drink less sweet?
Begin with 1 teaspoon (4 g) brown sugar instead of a tablespoon and taste. You can add more a little at a time, but once dissolved, the sweetness is difficult to remove without diluting the espresso.
Related
- Saganaki Greek Style: Crispy Pan-Fried Cheese
- Saganaki Cheese with Honey and Oregano
- Saganaki Cheese at Woolworths: What to Buy and How to Cook It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).