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Drink recipe · from the recipe book

Maple Caramel Iced Americano with Whole Milk Foam

Bold, bright espresso over cold water, sweetened with a deep maple-butter caramel and crowned with a silky whipped whole-milk cold foam.

Maple Caramel Iced Americano with Whole Milk Foam

Ingredients

  • 4 shots120 gEspressofreshly pulled
  • 1¼ cups300 gWatercold
  • 1½ tbsp30 gMaple syrup
  • 1¼ tsp6 gUnsalted butter
  • 1 tbsp (15 ml)15 gHeavy cream
  • ½ cup (120 ml)140 gWhole milkcold
  • ⅛ tsp0.3 gGround cinnamon
  • ⅛ tsp0.5 gSalt

Steps

  1. Make the maple caramel first: in a small pot over medium heat, simmer the maple syrup for 3 to 4 minutes until it darkens slightly and thickens.
  2. Take the pot off the heat and stir in the butter, heavy cream and salt until smooth. Let the caramel cool for about 10 minutes.
  3. While the caramel cools, pull the espresso and let it sit for a minute or two.
  4. Whisk the warm espresso into the maple caramel in the pot until dissolved; this is the caramel espresso.
  5. Make the cold foam: shake the whole milk with the cinnamon in a tightly sealed jar for 30 to 45 seconds, or whisk hard, until frothy and doubled.
  6. Fill two glasses with ice and pour half of the cold water into each glass.
  7. Pour half of the caramel espresso into each glass and stir.
  8. Spoon half of the whole-milk 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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