Shaken Caramel Vanilla Espresso Recipe
espresso, vanilla & caramel syrup, cream, shaken, topped with whipped cream and caramel
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Ingredients
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Espresso & Syrups
Dairy & Foam
Ice & Garnish
Method
Espresso & Syrups
Brew espresso
Pull two shots (about 2 oz / 60 ml) of hot espresso. If you don't have an espresso machine, brew 2 oz strong coffee using a Moka pot or very concentrated pour-over and use while hot.
Mix with syrups
Immediately pour the hot espresso into a small heatproof cup or shaker. Add 1 tablespoon vanilla syrup and 1 tablespoon caramel syrup. Stir briefly to dissolve the syrups into the espresso.
Assemble & Shake
Prepare a cocktail shaker (or a large mason jar with tight lid). Add 1 cup of ice cubes to the shaker. Pour the sweetened espresso over the ice.
Add 1/2 cup half-and-half (or your chosen milk) to the shaker. Secure the lid and shake vigorously for 10–15 seconds until the exterior of the shaker becomes very cold and the contents are frothy and well combined. Shaking chills and aerates the cream, producing a light foam and integrating the syrups.
Fill a 12-16 oz serving glass halfway with fresh ice (optional) and strain the shaken espresso mixture into the glass. If you prefer less dilution, strain without adding more ice.
Whipped Cream & Garnish
Make quick whipped cream: in a small bowl, combine 2 tablespoons heavy cream and 1/2 teaspoon granulated sugar. Whip by hand with a small whisk for 30–60 seconds (or use an electric frother) until soft peaks form. The small quantity creates a light dollop to top the drink.
Spoon the whipped cream on top of the shaken espresso. Drizzle 1 tablespoon caramel sauce over the whipped cream in a decorative pattern.