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Drink recipe · from the recipe book

Cinnamon Apple Shaken Espresso with Soy Foam

Frothy espresso shaken with tart apple juice and a dark cinnamon-molasses syrup, crowned with a cold, airy soy milk foam.

Cinnamon Apple Shaken Espresso with Soy Foam

Ingredients

  • 4 shots120 gEspressofreshly brewed, 4 shots
  • ½ cup (120 ml)120 gApple juice, unsweetenedchilled
  • ⅔ cup (160 ml)160 gSoy milk, originalvery cold
  • 2 tsp14 gMolasses
  • 1½ tbsp20 gWater
  • ½ tsp1.5 gGround cinnamondivided
  • a pinch0.3 gSalt

Steps

  1. Make the syrup first: in a small pot, stir together the water, molasses, salt and three-quarters of the cinnamon. Warm over low heat for 2 minutes, stirring, until smooth and fragrant, then take it off the heat.
  2. Brew the espresso and stir it into the warm cinnamon-molasses syrup in the pot.
  3. Fill a cocktail shaker or lidded jar halfway with ice, add the espresso mixture and the apple juice, seal, and shake hard for 20 seconds until frothy and cold.
  4. Make the soy foam: pour the soy milk into a clean lidded jar, seal, and shake hard for 30 seconds until thick and foamy.
  5. Fill two glasses with ice and strain half of the shaken espresso into each glass.
  6. Spoon half of the soy foam over each glass, dust with the remaining cinnamon, and serve right away.

Contains: Soy.

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

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