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.
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!