Iced Brown Sugar & Oat Shaken Espresso

Makes 1 serving

1            cup packed light brown sugar
1            cup (8 ounces) water
1            espresso capsule
½           cup (4 ounces) unsweetened oat milk
1            pinch ground cinnamon

1.Combine the sugar and water in a small saucepan over medium heat. Heat until the sugar has fully dissolved. Remove from the heat and let cool completely before using. (Store the simple syrup in the refrigerator for up to 3 weeks).
2.Brew a double shot of espresso into a small  glass or mug.
3.Fill a mason jar or cocktail shaker with ice. Pour the espresso, oat milk, and 1 ounce of the simple syrup over the ice. Secure the lid of the mason jar or cocktail shaker, and vigorously shake until the outside is extremely cold, about 20 seconds.
4.To serve, pour over ice and finish with a pinch of cinnamon.