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Drink recipe · from the recipe book

Shaken Soy Mocha Espresso with Cardamom

Frothy, bittersweet espresso shaken with a glossy honey-cocoa syrup and a warm hint of cardamom, topped with cold, creamy soy milk.

Shaken Soy Mocha Espresso with Cardamom

Ingredients

  • 4 shots120 gEspressofreshly brewed
  • 1 cup (240 ml)240 gSoy milk, originalcold
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1 tbsp24 gHoney
  • 2 tbsp30 gWater
  • ¼ tsp0.5 gGround cardamom
  • a pinch0.3 gSalt

Steps

  1. Make the cocoa syrup first: put the unsweetened cocoa powder in a small pot and whisk in the water until no lumps remain.
  2. Add the honey, cardamom and salt to the pot and whisk over low heat for 1 to 2 minutes until the cocoa syrup is smooth and glossy, then take it off the heat.
  3. Brew the espresso and stir it into the warm cocoa syrup in the pot to make the mocha espresso mixture.
  4. Let the mocha espresso mixture cool for about 5 minutes so it doesn't melt the ice too fast.
  5. Pour the mocha espresso mixture into a cocktail shaker or jar with a tight lid filled halfway with ice, and shake hard for 15 to 20 seconds until thick and foamy.
  6. Divide the shaken mocha espresso between two glasses filled with ice, half in each glass.
  7. Top each glass with half of the cold soy milk and serve right away.

Contains: Soy.

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

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