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.
Coffee Base
Strawberry Syrup
Milk & Assembly
Method
Coffee Base
- 1
Brew Espresso
Brew two shots (about 60 ml) of espresso. If you don't have an espresso machine, brew 60 ml of very strong coffee or dissolve espresso powder in 60 ml hot water. Allow to cool slightly (5 minutes) so it won't melt the ice immediately.
Strawberry Syrup
- 2
Combine and Cook
Place the chopped strawberries, sugar, and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down and sugar dissolves, about 4–6 minutes.
- 3
Mash and Simmer
Use a fork or a small potato masher to press the strawberries into a loose purée. Add 1/2 teaspoon lemon juice, reduce heat to low, and simmer 1–2 minutes to thicken slightly.
- 4
Strain (optional) and Cool
For a smooth syrup, strain the mixture through a fine-mesh sieve into a bowl, pressing solids to extract as much liquid as possible; discard solids. If you like texture, skip straining. Let the syrup cool to room temperature (about 10 minutes). This yields roughly 3 tablespoons of syrup.
Milk & Assembly
- 5
Fill a 16 oz serving glass with 1 cup of ice cubes (about 150–200 g ice).
- 6
Pour the cooled strawberry syrup (about 2–3 tbs, or to taste) over the ice. If you want a stronger strawberry flavor, use up to 3 tablespoons.
- 7
- 8
Slowly pour the brewed espresso over the milk so it creates a layered look. If you prefer, stir to fully combine. Taste and add more strawberry syrup if desired.
- 9
Top with optional whipped cream and garnish with a strawberry slice if using. Serve with a straw and enjoy.