Brown Sugar Honey Shaken Espresso Latte with Cinnamon Cold Foam
This Brown Sugar Honey Shaken Espresso Latte combines bold espresso, honey, brown sugar and cinnamon cream foam for the ultimate iced coffee treat.
Equipment
- 1 Cocktail Shaker or Mason Jar
Ingredients
- 1-2 shots of Espresso* see recipe notes for Instant Coffee
- 1 tbsp Honey
- 1 tsp Brown Sugar
- A pinch of Sea Salt
- Ice Cubes
- ⅓ cup Milk
Ingredients for the Cinnamon Cream Foam (optional)
- 2 tbsp Double Cream
- 1 tbsp Milk
- ½-1 tsp Light Brown Sugar
- ¼ tsp Cinnamon Powder
Instructions
- Add espresso, honey, brown sugar, sea salt, and 2 ice cubes into a cocktail shaker.1-2 shots of Espresso*, 1 tbsp Honey, 1 tsp Brown Sugar, A pinch of Sea Salt, Ice Cubes
- Close the shaker and shake vigorously for 15-20 seconds until the coffee is frothy.
- Fill the serving glass with ice and milk.⅓ cup Milk
- Pour the shaken coffee into the glass of iced milk.
Making the Cinnamon Cream Foam
- Using an electric frother, whisk together double cream, milk, light brown sugar, and cinnamon powder until thickened.¼ tsp Cinnamon Powder, ½-1 tsp Light Brown Sugar, 2 tbsp Double Cream, 1 tbsp Milk
- Top the iced latte with the cream foam. Serve immediately.
Notes
If you don't have a coffee maker to make freshly brewed espresso, you can substitute it with instant coffee. To use instant coffee, simply mix 1 tablespoon of instant coffee with 1/4 cup of hot water.
You can use any milk of your choice for the latte. I typically use whole milk, but oat milk is a great alternative as well.
Using light brown sugar in the cream foam keeps the colour light. You can use dark brown sugar interchangeably, but the cream foam will be darker in colour.