Espresso Cream Tonic Recipe
Make Espresso Cream Tonic Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tonic Base
Espresso Cream
Method
Tonic Base
- 1
Prepare glass and tonic
Fill a highball or Collins glass with 1 cup of ice cubes (about 6–8 cubes). Pour 6 fl oz tonic water gently over the ice to avoid excessive foaming, leaving room at the top (about 1 inch) for the espresso cream layer.
- 2
If using a citrus garnish, set a lemon or lime wheel on the rim or float it on top of the tonic now.
Espresso Cream
- 3
Brew and cool espresso
Brew 2 fl oz of fresh espresso (or make 2 fl oz very strong coffee). If the espresso is hot, let it sit for 1–2 minutes or chill briefly (30–60 seconds in the freezer) so it’s warm to cool — not piping hot — to preserve tonic carbonation when assembled.
- 4
Sweeten and dilute
Stir the 1 tsp simple syrup into the warm/cool espresso until dissolved. If using espresso concentrate or very strong coffee that’s extremely intense, add 0.5 fl oz cold water and stir to slightly dilute and adjust strength.
- 5
Whip the cream
In a small bowl, combine 2 tbsp heavy cream with the sweetened espresso. Using a small whisk or handheld frother, whip just until the mixture becomes slightly thickened and frothy but still pourable — about 10–20 seconds. You want a velvety, floating cream layer, not stiff whipped cream.
- 6
Layer the espresso cream
Slowly pour or spoon the espresso cream mixture over the back of a spoon held just above the tonic surface so it gently floats and forms a darker cream layer on top of the tonic. Pouring slowly preserves the tonic's effervescence and creates a distinct layered appearance.
- 7