We stumbled onto this one recently and it's already earning a permanent spot in the rotation. Simple ingredients, naturally sweetened and that light whipped texture that feels a little indulgent without actually trying that hard.
The magic is in the whip: espresso and honey beaten together into a smooth, airy foam that slowly folds into cold milk as you drink it. No fancy equipment, no fuss!
Perfect for those warm autumn afternoons when you're not quite ready to let iced coffee season go. Honestly, we're not sure we ever are.
What You'll Need
- Double shot of hot espresso - our espresso blends are a perfect fit in this recipe.
- 2–3 tbsp honey (adjust to taste)
- Milk of choice
- Ice
How to Make It
- Start by adding your honey directly to a heat-safe glass or jug - 2 tablespoons to begin with, more if you like it sweeter.
- Pull a double shot and pour it straight over the honey while it's still hot.
- Froth the mixture with an electric frother or whisk until it triples in volume and turns a light, creamy beige.
- Fill a glass with ice and pour in your milk until about three-quarters full.
- Spoon or slowly pour the whipped espresso over the top and let it sit for a moment before diving in.
Stir it all together or sip through the layers.
Either way, it's an easy one to make and an even easier one to finish.
