Iced Honey Shaken Espresso
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.
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!
Nutrition
Calories: 189kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Sodium: 32mg | Fiber: 0.04g | Sugar: 20g
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