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Drink recipe · from the recipe book

Cardamom Honey Coconut Shaken Espresso

Bold espresso shaken with a warm cardamom honey syrup until frothy, then poured over ice and topped with silky coconut milk for a creamy, fragrant finish.

Cardamom Honey Coconut Shaken Espresso

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 2½ tbsp40 gWater
  • 1 tbsp24 gHoney
  • ½ tsp1 gGround cardamom
  • ½ cup120 gCoconut milk, cannedwell stirred
  • ½ cup (120 ml)120 gAlmond milk, unsweetenedchilled
  • a pinch0.3 gSalt

Steps

  1. Make the cardamom honey syrup: in a small pot, warm the water, honey, cardamom and salt over low heat, stirring until the honey dissolves, about 2 minutes. Take off the heat and let cool for 10 minutes.
  2. Brew the espresso and let it cool for a few minutes.
  3. In a small pitcher, whisk the coconut milk with the almond milk until smooth to make the coconut topping; keep it cold.
  4. Fill a cocktail shaker or lidded jar halfway with ice, add the espresso and the cooled cardamom honey syrup, seal and shake hard for 20 seconds until frothy.
  5. Fill two glasses with ice and strain half the shaken espresso into each glass.
  6. Pour half the coconut topping over each glass, then the remaining half into the other, and serve right away.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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