There’s just something about a drink that tastes like childhood nostalgia and your favorite coffee shop order all in one. That’s exactly what this Iced Teddy Graham Shaken Espresso with Sweet Cream Cold Foam delivers. It’s a playful twist on the classic iced brown sugar shaken espresso, with warm cinnamon and honey notes that taste just like the beloved snack from our lunchbox days—only this time, it’s in grown-up coffee form.

The magic starts by shaking espresso with brown sugar, cinnamon, and a hint of honey until it’s frothy and full of flavor. Then it’s poured over ice and topped with a rich, velvety sweet cream cold foam that makes every sip feel extra indulgent. The result? A drink that’s cozy yet refreshing—perfect for that in-between season when you’re still craving iced drinks but starting to lean toward fall flavors.

This recipe is quick and easy to make at home, and it’s the perfect way to turn your kitchen into a little café. Pair it with something freshly baked (like my peach cobbler muffins) and you’ve got yourself a coffeehouse moment without ever leaving the house.

🧸 Teddy Graham Shaken Espresso (with Sweet Cream Cold Foam)

✨ Yield: 1 drink

⏱️ Prep time: 10 min

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☕️ Coffee Ingredients:

• 1 tsp brown sugar
• 1/4 tsp cinnamon
• 1 tsp honey
• 2 shots espresso (or 1/4 cup strongly brewed coffee)
• 1 cup milk of choice
• Ice

☁️ Sweet Cream Cold Foam Ingredients:

• 1/3 cup heavy whipping cream
• 1 tsp vanilla syrup

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📝 Directions:

1. In a cocktail shaker or small jar (preferably that has a lid) combine brown sugar, cinnamon, honey and 2 shots of hot espresso.
2. Add 2 ice cubes and shake vigorously for about 10 seconds.

To make the Sweet Cream Cold Foam:

1. In a tall cup or jar add heavy whipping cream and vanilla syrup.
2. Using a hand frother, whip until the cream begins to thicken.

Assemble:

1. Fill your cup with ice. Pour milk over ice.
2. Pour espresso mixture over the milk.
3. Top with Sweet Cream Cold Foam.
4. ENJOY!

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Suggested Pastry Pairing:

🍑 Peach Cobbler Muffins