Cookie Dough Shaken Espresso
Get the recipe for a rich and refreshing Cookie Dough Shaken Espresso topped with vanilla cold foam. It’s the perfect sweet-and-bold iced coffee drink to make at home!
Ingredients
For the Cookie Dough Shaken Espresso:
- 2 shots espresso
- 1-2 tbsp brown sugar
- 1/2 tsp vanilla bean paste or vanilla extract
- 1 tbsp chocolate syrup
- 1 Pinch flakey sea salt
- Ice
For the Vanilla Cold Foam:
- 2-3 tbsp heavy cream
- 1 tbsp vanilla syrup
Instructions
- Pull two fresh shots of espresso and let them cool slightly.
- In a jar with a tight lid, combine espresso, brown sugar syrup, vanilla bean paste, salt and a handful of ice. Shake vigorously for 10–15 seconds until chilled and frothy.
- Add chocolate syrup to your glass. I like to smear the chocolate syrup on the sides of the glass for a little extra decor.
- Pour the shaken espresso into the glass filled with ice.
- In a milk frother or small jar, combine cold heavy cream and vanilla syrup.
- Froth until light and airy but still pourable. (A handheld frother works great here!)
- Spoon the cold foam over the top of your shaken espresso.
