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Ingredients
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Coffee Base
Milk & Foam
Ice & Finish
Method
Coffee Base
- 1
Pull espresso
Pull three shots of espresso (approximately 2–2.5 oz total) into a small pitcher. If using a strong brewed coffee instead, use 3.5–4 oz concentrated cold brew. Let the espresso sit for 30–60 seconds to stop active crema bubbling.
- 2
Dilute
Add 2 oz cold filtered water to the espresso and stir gently to slightly cool and dilute to an appropriate iced strength (this is the 'aero' base). Leave the mixture in the pitcher.
Milk & Foam
- 3
Sweeten milk
Pour 8 oz cold whole milk and 1 oz cold heavy cream into a separate milk pitcher. Add 1 tablespoon vanilla syrup and gently swirl to combine. The cream gives a silkier mouthfeel typical of an Aerocano.
- 4
Aerate / Froth
Using a handheld milk frother or steam wand set to cold/aerate mode, froth the milk mixture until it becomes velvety with microfoam but remains cold (about 15–25 seconds). If you don't have a frother, vigorously shake the milk, cream, and syrup together in a closed jar for 30–45 seconds until slightly foamy.
Assemble & Finish
- 5
Prepare glass
Fill a 16-oz serving glass with 1 cup of large ice cubes, leaving a bit of room at the top for milk and foam.
- 6
Combine
Pour the diluted espresso over the ice evenly. Then slowly pour the frothed milk mixture over the espresso, allowing foam to sit on top. The slow pour encourages a layered look with coffee beneath and creamy top.
- 7