Ingredients:

  • 2 shots (60ml) Blonde Espresso
  • 1 tbsp Coconut sugar
  • 1/2 tsp Ground Ceylon cinnamon
  • 1 pinch Sea salt
  • 1.5 cups Large, solid ice cubes
  • 1/2 cup Unsweetened oat milk
  • 1/4 tsp Pure vanilla extract

Instructions:

  1. Extract espresso. Brew 2 shots (60ml) of Blonde Espresso into a small heat proof pitcher.
  2. Season the base. Stir 1 tbsp coconut sugar, 1/2 tsp ground Ceylon cinnamon, and 1 pinch sea salt into the hot espresso. Stir until the sugar is completely dissolved and the liquid looks glossy.
  3. Chill the shaker. Add 1.5 cups of large, solid ice cubes to your shaker or jar.
  4. Combine ingredients. Pour the seasoned espresso over the ice.
  5. Aerate the mixture. Secure the lid and shake vigorously for 20-30 seconds. The shaker should feel icy cold and you should hear the ice shattering slightly.
  6. Prep the glass. Fill a tall glass with fresh ice if you prefer, or simply prepare to pour.
  7. Strain and pour. Pour the chilled, frothy espresso (and the ice from the shaker) into your glass.
  8. Add vanilla. Stir 1/4 tsp pure vanilla extract into 1/2 cup unsweetened oat milk.
  9. Finish the drink. Slowly pour the vanilla oat milk over the espresso. Watch for the marbling effect as the milk swirls through the foam.