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Drink recipe · from the recipe book

Coffee-Ice Shaken Espresso with Brown Sugar Foam

Bold espresso shaken frothy with brown sugar syrup and poured over frozen coffee cubes that keep it strong to the last sip, finished with whole milk and a silky brown sugar cream foam.

Coffee-Ice Shaken Espresso with Brown Sugar Foam

Ingredients

  • ¾ cup (180 ml)200 gBrewed coffeecooled
  • 1½ tbsp packed24 gBrown sugar
  • 1½ tbsp20 gWater
  • a pinch0.3 gSalt
  • 4 shots120 gEspressofreshly pulled
  • 2½ tbsp (35 ml)40 gHeavy creamcold
  • ½ tsp2 gVanilla extract
  • ⅔ cup (160 ml)160 gWhole milkcold

Steps

  1. At least 4 hours ahead, pour the cooled brewed coffee into an ice cube tray and freeze until solid; these are the coffee ice cubes.
  2. Make the brown sugar syrup: in a small pot over medium heat, stir the brown sugar, water and salt until the sugar dissolves, about 1 to 2 minutes, then take it off the heat and let it cool for 5 minutes.
  3. Pull the espresso and stir it together with half of the brown sugar syrup.
  4. Fill a cocktail shaker or lidded jar halfway with regular ice, add the sweetened espresso and shake hard for 15 seconds until thick and frothy.
  5. Make the cream foam: in a separate jar, shake the heavy cream, the vanilla, the remaining half of the brown sugar syrup and 40 g of the whole milk for 20 to 30 seconds until thick and pourable.
  6. Divide the coffee ice cubes between two glasses and strain half of the shaken espresso into each glass.
  7. Pour half of the remaining whole milk into each glass.
  8. Spoon half of the brown sugar cream foam onto each drink and serve right away.

Contains: Milk.

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

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