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Drink recipe · from the recipe book

Maple Miso Caramel Shaken Espresso

A frothy, deeply roasted shaken espresso with a glossy maple-miso caramel that tastes salty-sweet and toffee-like, topped with cool, silky soy milk.

Maple Miso Caramel Shaken Espresso

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 2 tbsp40 gMaple syrup
  • ¾ tsp4 gMiso pastewhite or light miso
  • 1 tbsp15 gWater
  • ½ tsp2 gVanilla extract
  • 1 cup (240 ml)240 gSoy milk, originalcold
  • ¼ tsp0.5 gGround cinnamon

Steps

  1. Brew the espresso first and set it aside to cool slightly.
  2. Make the caramel: in a small pot over medium heat, simmer the maple syrup for 3 to 4 minutes, swirling the pot, until it darkens a shade and smells toasty.
  3. Take the pot off the heat and whisk in the water first, then the miso paste, then the vanilla extract, until smooth and glossy. Let this maple-miso caramel cool for about 5 minutes.
  4. Pour the espresso into a cocktail shaker or a large jar with a tight lid, add all of the maple-miso caramel, and fill halfway with ice.
  5. Shake hard for 15 to 20 seconds until the espresso is cold and foamy.
  6. Fill two glasses with ice and strain half of the shaken espresso into each glass.
  7. Pour half of the cold soy milk over each glass so it cascades through the foam.
  8. Dust the top of each drink with half of the cinnamon and serve right away.

Check labels: Gluten-free when you buy miso paste labeled gluten-free.

Contains: Soy. Some brands contain gluten.

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

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