Wake & Bake Recipe

Brew or prepare espresso

Pull 1 fresh shot of espresso (about 30 ml) or prepare a concentrated cold brew (30 ml equivalent). If using hot espresso, allow it to cool slightly for 1–2 minutes so it won't collapse the milk foam immediately.

Combine the espresso with 30 ml non-alcoholic coffee liqueur in a small mixing cup and stir gently to integrate. Set aside.

To the espresso + NOA liqueur mixture, add 0.25 tsp white rum extract, 0.25 tsp tequila extract, and 15 ml cookie syrup. Stir thoroughly for about 10–15 seconds so the extracts and syrup incorporate evenly.

Pour 120 ml whole milk and 15 ml heavy cream (optional) into a frothing pitcher. If you want a richer, denser foam, include the cream; omit for a lighter dairy-free version and substitute oat milk.

Froth the milk using a steam wand (medium-high steam) until you achieve a silky microfoam about 60–70°C (140–158°F). If you don't have a steam wand, froth with a handheld frother for 20–30 seconds or vigorously shake in a sealed jar for 30–45 seconds, then microwave sealed jar for 15 seconds to stabilize foam.

Hold back the thickest foam with a spoon and pour the liquid milk first, then spoon or pour the foam over the coffee mixture to create a layered effect.

If serving cold, fill a glass with 4 pieces of ice. In a mixing glass, combine the espresso + NOA + extracts + cookie syrup mixture with the cold milk (skip heating). Shake or stir to combine and pour over ice. Top with frothed milk (cold foam) and proceed to garnish.

If serving hot, preheat your cup with hot water then discard. Pour the espresso + NOA + extracts + cookie syrup mixture into the cup, then gently pour the steamed milk, holding back the foam. Spoon the foam on top to finish.

Dust 1 tsp fine cocoa powder or sprinkle finely crushed cookie crumbs over the foam. Place 2 coffee beans on top for presentation.

Serve immediately. For a playful 'wake & bake' presentation, optionally rim the cup with a light brush of cookie syrup and dip into cookie crumbs before pouring.