This Iced Honey Shaken Espresso is surprisingly smooth and has just the right balance of sweet and bitter from the honey and espresso. It’s layered with a cinnamon honey cold foam and only takes a few minutes to make at home.
While we’re usually not big fans of adding water to our espresso (yes, that means americanos), this iced honey shaken espresso is where we’ll make an exception. It mellows out the drink, and combined with the sweetness of the cinnamon honey cold foam, everything tastes well-balanced, clean, and smooth. The hot water is also just practical because it helps to blend the honey into each layer of the drink. All you need is a cocktail shaker to aerate the espresso and a few minutes of your time to make this crisp, morning pick-me-up.
For more layered coffee drinks, try our Iced Brown Sugar Miso Latte and this Salted Maple Cinnamon Cold Brew.
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Hot Water: Honey is notorious for seizing up in cold temperatures, and dissolving it in hot water helps to incorporate it into the drink.
- Ground Cinnamon: This adds another dimension and goes perfectly with the honey.
- Flaky Sea Salt: You can adjust the salt as much as you want. We personally like to add a big pinch for more of a salted cold foam.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Mix the espresso, honey, and hot water. Add them to a cocktail shaker and give the mixture a stir to dissolve the honey.
2. Shake and strain the espresso. Add ice to the cocktail shaker then shake vigorously for 20 seconds until chilled. Strain into a tall glass with ice.
3. Make the honey cinnamon cold foam. Stir the honey and hot water together until the honey has dissolved. Add the cream, milk, cinnamon, and salt then use a handheld milk frother to whisk until thickened.
4. Pour the cold foam over the espresso. Pour the thickened cream over the espresso layer and enjoy!
If you made this Iced Honey Shaken Espresso recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Iced Honey Shaken Espresso
Equipment
- Cocktail Shaker with a strainer
- Handheld Milk Frother
- Carafe or a small bowl
Ingredients
Espresso Layer:
- 2 shots espresso
- ½ tbsp honey
- ¼ cup (60 ml) hot water 170°F (76°C)
Honey Cold Foam:
- ½ tbsp honey
- ½ tbsp hot water 170°F (76°C)
- 2 tbsp whole milk cold
- 2 tbsp heavy cream cold
- Dash of cinnamon
- Pinch of flaky sea salt
Instructions
- To a cocktail shaker, add the espresso, honey, and hot water. Stir to dissolve the honey then add ice. Shake vigorously for 20 seconds until chilled.
- Strain the espresso into a tall glass with ice.
- For the cold foam, add the honey and hot water to a carafe or small bowl. Stir until the honey has dissolved then add the milk, heavy cream, cinnamon, and flaky sea salt.
- Use a handheld milk frother to whisk the ingredients together until thickened.
- Pour the foam over the espresso and enjoy!
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