Starbucks’ 2025 menu features a new Brown Sugar Oat Milk Cortado. This lightly sweet, creamy drink caters to vegan trends while highlighting espresso’s delicate flavors.
What is a Cortado?
Cortado is a traditional espresso drink in the Basque Country of northern Spain. It’s a perfectly balanced 1:1 ratio of espresso to milk with a little milk foam on top. The flavor of this drink just like a harmony between robust espresso and silky steamed milk.
Why Oat Milk?
Practically speaking, oat milk isn’t just a trend – it’s a solution. Here’s why:
- Lactose intolerance: In U.S, 36% of population struggle with dairy digestion (per World Population Review).
- Dietary preferences: Vegan diets fuel a $22+ billion global market. North America dominating at 37% market share in 2024. (Precedence Research, 2025).
Advantages of Oat Milk
✅ Natural sweetness: Reduces need for added sugar.
✅ Creamy texture: Steams into velvety microfoam—ideal for latte art (Reddit barista insights).
✅ Eco-friendly: Lower carbon footprint vs. dairy or almond milk.
Why It Shines in Cortados
“Oat milk foams well and doesn’t overshadow espresso’s complexity—perfect for cortados’ 1:1 balance.”
Starbucks’ 2025 Brown Sugar Oat milk Cortado proves its mainstream appeal: 3 ristretto shots + barista oat milk + brown sugar syrup.
Ingredients & Tools
- Oat Milk: Barista edition. Barista-style milk add organic fats (like sunflower oil) for dairy-like creaminess without processed oils. (e.g., Willa’s)
- Espresso: Ristretto shots of blonde espresso. Less bitterness, brighter notes
- Equipment: Espresso maker and automatic milk frother for the best result. Or Moka pot and hand frother + microwave (no coffee shop machine needed!)
Pro Tip: Grocery-grade oat milk lacks of fat content for stable foam.
Step-by-Step Instructions
1. Prep Espresso
- Brew 2 ristretto shots (20g coffee → 30g output).
- Alternative: Moka pot or AeroPress for concentrated coffee.
2. Steam Oat Milk:
- Heating oat milk to 55–65°C changes the protein and complex sugar structures. Creating a smooth, creamy texture, increasing foaming ability and foam stability. Too high temperature (>70°C) causes excessive protein breakdown, causing clumping and reducing foam quality. (Jaksics et al., 2023)
3. Combine
- Pour milk from 6″ height into espresso.
- Swirl gently to merge layers—no stirring!
Troubleshooting & Variations
Issue:
- No foam or Curdling: lower temperature to 55–65°C, change to Barista Oat Milk
- Bitterness: Use brown sugar syrup or lighter roasted beans
Plant-Based Subs:
- Soy: Foams well but may overpower espresso.
- Almond: Light flavor; requires added fat.
Brown Sugar Oat Cortado
- Line cup with 1 tbsp brown sugar syrup.
- Add espresso + frothed oat milk.
- Dust with cocoa or cinnamon.
Iced Version
- Substitute cold brew for espresso.
- Shake oat milk + ice before layering.
Pairings
- Dark chocolate or almond biscotti.
Personalize Your Brew
- Adjust ratio: Try 1:1.5 for creamier texture.
- Experiment: Add cardamom syrup or orange zest.
Key Takeaway: Temperature is king, use a thermometer.
