The Workshop Shake Recipe
frothy, iced shaken latte with vanilla bean syrup, honey & cinnamon
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Ingredients
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Shake Base
Sweeteners & Flavor
Finish & Garnish
Method
Prep
Brew and cool espresso
Brew two shots (about 60 ml) of espresso or make 60 ml of very strong coffee. Allow it to cool for 3–5 minutes at room temperature so it won't immediately melt the ice and water down the shake excessively.
Measure sweeteners
Measure 1.5 tablespoons vanilla bean syrup, 1 teaspoon honey, and 1 teaspoon ground cinnamon so they are ready to add to the shaker.
Shaking
Combine ingredients in a cocktail shaker
Add the cooled espresso, 1 cup whole milk, 1.5 tbs vanilla bean syrup, 1 tsp honey, and 1 tsp ground cinnamon to a cocktail shaker or a jar with a tight lid.
Add ice and shake vigorously
Fill the shaker with 1 cup of ice cubes, secure the lid, and shake vigorously for 10–15 seconds. Aim for a frothy, chilled emulsion — the vigorous shaking both cools the mixture and aerates it for the signature froth.
Taste & adjust
Open the shaker and taste a small amount. If the shake is too concentrated, add up to 2 tablespoons cold water to adjust dilution and shake again for 5 seconds. If you want it sweeter, add small increments of vanilla syrup (½ tbs) or honey (¼ tsp) and shake briefly.
Assembly & Garnish
Top with froth (optional)
If you prepared microfoam or whipped froth, spoon 1–2 tablespoons onto the top for added texture and visual appeal.
Finish with cinnamon
Lightly dust the top with 1/4 teaspoon ground cinnamon. Serve immediately with a reusable straw or stirring spoon.