Giv Coffee Recipe

Brew espresso and coffee

Brew 2 shots of espresso (about 60 ml total) and 1 cup of strong brewed coffee. Keep both hot. If you don't have an espresso machine, use 60 ml of concentrated coffee from a stovetop moka pot or a double-strength pour-over.

If the brewed coffee is very intense, add 60 ml hot water to adjust body and temperature so the final drink is balanced when combined with milk.

Prepare sweetened milk

In a small saucepan over low heat, combine whole milk and vanilla-flavored condensed milk. Warm gently (do not boil) while stirring until the condensed milk is fully dissolved and the mixture is steamy, about 3–4 minutes.

Froth cream for topping

Pour cold heavy cream into a chilled metal container and whisk or use a handheld milk frother to create a light, airy foam (soft peaks). This cream will be spooned on top for a creamy cap. Alternatively, use a steam wand to texture the cream to a velvety microfoam.

Stir the brown sugar syrup, vanilla extract, and ground cinnamon into the warmed milk mixture until fully incorporated. Taste and adjust — add up to 1 tsp more brown sugar syrup if you prefer sweeter coffee.

Combine coffee and milk

Pour the hot brewed coffee into a large pre-warmed cup (about 12 oz capacity). Add the espresso shots. Slowly pour the warmed, sweetened milk into the coffee while gently stirring to combine.

Top with cream and garnish

Spoon a generous layer of the whipped/lightly frothed cold cream on top to create a creamy cap. Dust with cocoa powder and sprinkle a pinch of ground cinnamon. If desired, place 2–3 toasted coffee beans on the foam for visual garnish.

Serve immediately with a spoon. Stir the cream into the coffee as you drink or sip through the foam for a layered experience.