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.
Espresso / Coffee
Milk & Flavor
Ice & Garnish
Method
Espresso / Coffee
- 1
Pull espresso
Brew two shots of espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee using a moka pot or concentrated pour-over. If desired, rinse the portafilter or cup with 30 ml hot water before brewing to stabilize temperature.
- 2
Cool briefly
Let the espresso rest for 30–60 seconds so it loses most of its steam but remains warm. This reduces ice melt and dilution when poured over ice.
Milk & Flavor
- 3
Combine milk and vanilla
In a separate measuring cup or cocktail shaker, add 1.5 tablespoons vanilla syrup and 1/4 teaspoon vanilla extract (if using). Pour in 10 oz cold milk. Stir or shake vigorously for 10–15 seconds to mix the syrup completely into the milk and to create a slight froth.
Ice & Assembly
- 4
Fill glass
Fill a 16 oz glass about three-quarters full with roughly 1 cup of ice cubes.
- 5
Add milk mixture
Pour the vanilla-flavored cold milk over the ice, leaving room at the top for espresso and slight overflow.
- 6
Top with espresso
Slowly pour the two shots of espresso over the milk and ice. Pouring slowly will create a gentle layering effect and preserve some crema at the top.
- 7
Finish and garnish
Stir gently 1–2 times to integrate or leave layered if you prefer a visual gradient. Sprinkle a pinch (about 1/2 tsp) of ground vanilla or scrape a small amount of vanilla bean over the top as an optional garnish. Taste and add more vanilla syrup to taste if desired.