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Drink recipe · from the recipe book

Coconut Water Americano with Cinnamon Almond Foam

Espresso stretched with lightly sweet coconut water instead of plain water, crowned with a frothy maple-cinnamon almond milk foam that slowly melts into the cold, nutty-bright coffee.

Coconut Water Americano with Cinnamon Almond Foam

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 1¼ cups (300 ml)300 gCoconut waterchilled
  • ½ cup (120 ml)120 gAlmond milk, unsweetenedvery cold
  • 2½ tsp16 gMaple syrup
  • ½ tsp1 gGround cinnamondivided

Steps

  1. Brew the espresso first so it can cool slightly while you make the foam.
  2. Make the foam: add the almond milk, maple syrup and three-quarters of the cinnamon to a blender and blend on high for 30 to 45 seconds, until frothy and doubled in volume.
  3. Fill two tall glasses with ice and pour half of the coconut water into each glass.
  4. Pour half of the espresso over the ice in each glass; it will chill as it hits the ice.
  5. Spoon half of the cinnamon almond foam onto each glass, letting it float on top.
  6. Dust each glass with half of the remaining cinnamon and serve right away, stirring as you sip.

Contains: Tree nuts.

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

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