Iced Aerocano Recipe

Brew espresso

Pull a double shot (about 2 oz) of espresso using freshly ground beans. If you don’t have an espresso machine, brew 2 oz very strong coffee.

Measure 4 oz of cold-brewed coffee (pre-chilled). Combine the espresso and cold brew in a small pitcher so flavors blend. Stir in 1 tablespoon vanilla syrup and 1 teaspoon brown sugar syrup until dissolved.

Taste the base and adjust sweetness: add up to 1 teaspoon more brown sugar syrup or 1/2 tablespoon more vanilla syrup if you prefer sweeter.

Combine 4 oz whole milk and 2 oz half-and-half in a chilled container. If you prefer a slightly thinner drink, add up to 1 oz cold water and mix.

Aerate milk

Using an Aeroccino-style milk frother or electric handheld frother, froth the milk mixture cold until you get a dense, creamy foam (cold microfoam) about 20–40 seconds. Aim for a silky texture with small bubbles. If you don’t have a frother, vigorously shake the milk mixture in a tightly sealed jar for 30–45 seconds, then strain through a fine mesh to remove large bubbles.

Fill a 16 oz serving glass about three-quarters full with ice (about 1.5 cups).

Pour the espresso + cold brew + syrup mixture over the ice, leaving room on top for milk and foam.

Slowly pour the cold frothed milk over the coffee, allowing the foam to sit on top and create a layered look. Use a spoon to hold back foam if you want more milk below, then spoon foam on top.

Lightly dust the foam with a pinch (about 1 tsp) of ground cinnamon or cocoa for garnish.

Serve immediately with a straw or small spoon. Stir before drinking if you prefer a uniform flavor.