Brew your espresso – Brew two shots of espresso or 120ml of very strong coffee. You want it hot and dark, with a rich, aromatic scent filling your kitchen. The liquid should look deep brown with a thin layer of golden crema on top.

Combine the syrup and espresso – In a cocktail shaker or a large mason jar with a tight-fitting lid, pour the hot espresso and the brown sugar syrup. The warmth of the coffee will help the syrup dissolve immediately, creating a sweet, fragrant base. Swirl it gently; you should smell the warm, molasses-like notes of the brown sugar.

Add the ice – Fill the shaker or jar completely with ice cubes. You want it packed tight. The cold ice will shock the hot coffee, starting the frothing process.

Shake vigorously – Secure the lid and shake the container hard for about 15-20 seconds. You'll hear the ice clattering and feel the container getting very cold in your hands. As you shake, the mixture will become frothy and aerated, turning a lighter, caramel-brown colour. You'll know it's done when you see a thick layer of foam inside the container.

Pour into a glass – Fill a serving glass with fresh ice cubes. Strain the shaken espresso mixture over the new ice. The foam will settle on top, creating a beautiful, cloud-like layer. You should see the dark coffee swirl into the foam.

Top with oat milk – Slowly pour the oat milk over the back of a spoon held just above the foam. This helps the milk layer gently on top without disturbing the foam. The milk will create a beautiful, creamy white cap against the dark coffee.

Serve immediately – Give it a gentle stir with a straw to combine the layers, or sip it as is to experience the different textures. A final dusting of cinnamon over the top is a lovely touch.