Iced Brown Sugar Espresso with Cold Foam

Drizzle caramel sauce around the inside of a large cup or bucket.

Fill the bucket with ice.

Pour in oat milk until the bucket is about halfway full.

Add a splash of sweet cream coffee creamer.

In a separate glass, combine the brewed espresso and brown sugar. Use a milk frother to mix until combined and foamy.

Pour the frothed espresso mixture over the ice and milk.

To make the cold foam, combine heavy cream and brown sugar syrup in a glass.

Use a milk frother to whip the mixture until it thickens into a cold foam.

Pour the brown sugar cold foam over the top of the coffee.

Place the lid on the bucket, insert a straw, and stir to combine before enjoying.