Bear Ice Latte Recipe

Pull espresso

Dose 18 g of freshly ground dark roast coffee into the portafilter, tamp evenly and firmly. Pull a double espresso aiming for about 40 ml in 25–30 seconds. If you don't have an espresso machine, brew 40 ml of very strong coffee (moka, AeroPress, or concentrated pour-over). Set espresso aside to cool slightly (30–60 seconds).

Combine milk, cream and sweeteners

In a chilled milk pitcher combine 180 ml cold whole milk, 30 ml cold heavy cream, 15 ml vanilla syrup and 10 ml honey. Stir gently to dissolve the honey and distribute the syrup evenly.

Create silky foam (optional)

If you want a velvety microfoam top like the signature 'bear' look, use a steam wand on low to medium power: submerge the tip just below the surface and introduce a small amount of air for 2–3 seconds, then fully submerge and heat to 55–60°C (130–140°F). If you don't have a steam wand, froth the milk with a handheld frother for 20–30 seconds until slightly thickened but still pourable, or vigorously shake in a sealed jar for 20 seconds and then let bubbles settle for 10–15 seconds.

Prepare glass

Drizzle 10 ml chocolate syrup around the inside of a 12–16 oz (350–470 ml) glass for a visual swirl (optional). Fill the glass with about 1 cup of ice cubes.

Combine espresso and milk

Pour the slightly cooled 40 ml espresso over the ice. Gently pour the milk and cream mixture over the espresso, aiming to create a layered effect: pour slowly in the center so milk flows over the espresso and creates a contrast.

Top and finish

Spoon or gently pour the microfoam onto the top of the drink to create a rounded, 'bear-like' cream cap. Dust the foam lightly with 1 tsp cocoa powder. Optionally, draw a simple bear face with a toothpick and a small amount of chocolate syrup (two dots for eyes, a larger dot for nose) for presentation.