Iced Aerocano Recipe

Brew espresso

Pull two fresh double shots of espresso (about 60 ml total). If you don't have an espresso machine, brew a strong concentrated coffee (Moka or Aeropress) totaling about 60 ml.

Allow the espresso to cool for 1–2 minutes, then add 60 ml cold water and stir gently to yield a cooled coffee concentrate suitable for iced drink.

Add 30 ml simple syrup (or flavored syrup) and the 2 tsp vanilla extract (if using) to the warmish espresso and stir until fully dissolved. Tasting: adjust sweetness to preference (±10–15 ml).

Chill and aerate milk

Pour 200 ml whole milk into a chilled milk pitcher. Using an Aeroccino, milk frother, or steam wand, froth the milk until chilled, slightly aerated, and microfoamy (aim for a glossy, dense foam rather than large bubbles). If you have an Aeroccino-type device that cools while frothing, use it to produce cold microfoam. If using a handheld frother, froth for 30–45 seconds until silky. Reserve about 20 ml extra milk if you want a thicker cap.

Fill a 16 oz (about 480 ml) glass with 1 cup of ice cubes (about 200–240 ml by volume).

Pour the sweetened coffee concentrate over the ice, filling roughly one-third of the glass (about 120–140 ml).

Slowly pour the chilled, aerated milk over the coffee to fill the glass, leaving about 2–3 cm at the top for foam (use the extra 20 ml milk to create a small foam cap if desired).

Spoon 1–2 tablespoons of the cold microfoam onto the top to create a creamy cap.

Garnish with a sprinkle of grated chocolate or 1 tsp whole coffee beans. Serve with a wide straw and stir before drinking to combine layers.

For a dairy-free version, substitute oat or almond barista blend milk and froth according to manufacturer recommendations. Adjust syrup amount for taste. To make it less sweet, reduce syrup to 15 ml.