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Drink recipe · from the recipe book

Honey Vanilla Espresso with Almond Soy Cream

Bold shaken espresso sweetened with honey under a thick, nutty almond-vanilla soy cream that slowly swirls into the coffee.

Honey Vanilla Espresso with Almond Soy Cream

Ingredients

  • 5 shots150 gEspressofreshly pulled, 5 shots
  • 1 tbsp24 gHoneydivided
  • ¾ cup (180 ml)180 gSoy milk, originalwell chilled
  • 1½ tbsp24 gAlmond butter, no salt addedstirred smooth
  • 1 tsp4 gVanilla extract
  • a pinch0.3 gSalt
  • ⅛ tsp0.4 gGround cinnamon

Steps

  1. Pull the espresso into a heatproof cup and stir in half of the honey while it is hot so the honey dissolves fully.
  2. Make the almond soy cream: in a blender, combine the soy milk, the almond butter, the remaining half of the honey, the vanilla and the salt, then blend on high for 30 to 45 seconds until thick and foamy.
  3. Fill a cocktail shaker or lidded jar halfway with ice, add the honey-sweetened espresso, close tightly and shake hard for 15 seconds until frothy.
  4. Fill two glasses with ice and strain half of the shaken espresso into each glass.
  5. Spoon half of the almond soy cream over each glass so it floats on top and slowly cascades into the coffee.
  6. Dust each glass with half of the cinnamon and serve right away.

Contains: Tree nuts, Soy.

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

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