Iced Teddy Graham Shaken Espresso with Sweet Cream Cold Foam

Teddy Grahams were a lunchbox staple growing up and that warm cinnamon honey flavor is one of those taste memories that hits instantly the second you eat one as an adult. I wanted to capture exactly that feeling in a coffee drink and this iced Teddy Graham shaken espresso with sweet cream cold foam is the result. Brown sugar, cinnamon, and honey shaken vigorously with two shots of espresso until frothy and caramelized, poured over milk and ice, and topped with the most velvety sweet cream cold foam. Childhood nostalgia meets your favorite coffee shop order and it is genuinely one of the best drinks I have made.

The shaking step is what makes this drink so special and so different from just stirring everything together. When you shake hot espresso with the brown sugar, cinnamon, honey, and a couple of ice cubes for about ten seconds, the sugar dissolves completely, the ice chills the espresso instantly, and the whole mixture gets frothy and slightly thick in a way that pours beautifully over the cold milk below. It is the same technique that makes a brown sugar shaken espresso so good at Starbucks and it takes about thirty seconds to do at home. A cocktail shaker or any jar with a tight fitting lid works perfectly.

The sweet cream cold foam is two ingredients and takes about sixty seconds with a hand frother. Heavy whipping cream and vanilla syrup frothed until it thickens into that cloud-like, slightly pourable foam that sits right on top of the drink and melts slowly into every sip. It is the finishing touch that makes this look like a twelve dollar coffee shop drink and costs almost nothing to make at home. Pour it slowly over the back of a spoon if you want really defined layers or just pour it straight on top for the same incredible flavor with a little less effort.

This is the drink for late summer and early fall when you are still fully committed to iced coffee but starting to crave those warmer cozy flavors. Pair it with the Peach Cobbler Muffins for the full coffeehouse moment at home, or just enjoy it on its own on a slow morning when you want your coffee to feel like a little treat. Make it once and it immediately goes into the regular rotation.

Iced Teddy Graham Shaken Espresso with Sweet Cream Cold Foam

An iced Teddy Graham shaken espresso made by shaking two shots of espresso with brown sugar, cinnamon, and honey until frothy and caramelized, poured over milk and ice, and topped with a two ingredient sweet cream cold foam. Ten minutes, two components, and a coffee shop quality drink inspired by the nostalgic cinnamon honey flavor of Teddy Grahams.

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Prep Time 10 minutes mins

Course Drinks

Cuisine American

Servings 1

Ingredients

  

For the Coffee:

• 1 tsp brown sugar
• ¼ tsp cinnamon
• 1 tsp honey
• 2 shots espresso or 1/4 cup strongly brewed coffee
• 1 cup milk of choice
• Ice

For the Sweet Cream Cold Foam:

• ⅓ cup heavy whipping cream
• 1 tsp vanilla syrup

Instructions

 

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

To make the Sweet Cream Cold Foam:

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

Assemble:

• Fill your cup with ice. Pour milk over ice.
• Pour espresso mixture over the milk.
• Top with Sweet Cream Cold Foam.
• ENJOY!

Keyword coffee, iced coffee

Suggested Pastry Pairing:

Peach Cobbler Muffins