Silky, cinnamon-kissed brown sugar syrup shaken hard with fresh espresso and ice, then crowned with cold oatmilk. It’s sweet, snappy, and unmistakably Wild Octane.

Ingredients:

• 3 shots of blonde espresso (or strong brewed coffee concentrate)
  

• 2 tbsp brown sugar syrup (homemade: simmer ½ cup brown sugar + ½ cup water + pinch of cinnamon until dissolved)
  

• ½ tsp vanilla extract (optional for depth)

• ½ cup oatmilk (chilled, barista-style works best for creaminess)
  

• Ice cubes (lots—you’ll be shaking this hard)
  

• Pinch of cinnamon or nutmeg for garnish
  

Instructions:

1. Make the Syrup
   If you don’t have premade, quickly cook brown sugar with water and cinnamon until smooth. Let cool.
   
   

2. Shake It Like You Mean It
   In a cocktail shaker, add:
   
   

• Ice (¾ full)
  

• Fresh hot espresso shots
  

• Brown sugar syrup

• Vanilla extract (optional)
  Shake vigorously for 20–30 seconds until frothy, caramel-sweet, and chilled.
  
  

3. Assemble the Drink
   
   

• Fill a tall glass with fresh ice.
  

• Strain the shaken espresso mixture over the ice.
  

• Top with chilled oatmilk, letting it cascade through the espresso for that marbled swirl.
  
  

4. Finish Strong
   
   

Sprinkle a pinch of cinnamon or nutmeg on top.