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Drink recipe · from the recipe book

Ginger Honey Shaken Espresso with Coconut Water

Hot espresso steeped with fresh ginger, sweetened with honey and vanilla, then shaken with coconut water into a light, frothy, gently spicy iced drink softened by cold skim milk.

Ginger Honey Shaken Espresso with Coconut Water

Ingredients

  • 3 shots100 gEspressofreshly brewed, hot
  • 2 tbsp grated12 gFresh gingerpeeled and thinly sliced
  • 1 tbsp22 gHoney
  • ¾ tsp3 gVanilla extract
  • ⅔ cup (160 ml)140 gCoconut watercold
  • ½ cup (120 ml)140 gSkim milkcold

Steps

  1. Peel and thinly slice the ginger before brewing so it is ready.
  2. Brew the espresso, pour it hot into a heatproof jar, add the ginger and let it steep for 4 minutes.
  3. Strain the espresso into a cocktail shaker or large jar and discard the ginger.
  4. Add the honey and vanilla to the warm espresso and stir until the honey fully dissolves.
  5. Pour the coconut water into the shaker, fill it halfway with ice, seal, and shake hard for 20 to 30 seconds until frothy and cold.
  6. Fill two glasses with ice and strain half of the shaken espresso and foam into each glass.
  7. Slowly pour half of the skim milk into each glass so it swirls through, 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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