Ingredients
Equipment
Method
- Fire up your espresso machine and brew two fresh shots directly into a small cup or bowl. You want this espresso as hot and fresh as possible.
- Pour the vanilla syrup into the hot espresso while it's still steaming, and add any additional sweetener you prefer. Stir well for about 15 seconds so the syrup fully dissolves and incorporates into the espresso evenly.
- Fill your tall glass about three-quarters full with fresh ice cubes, packing them fairly tight.
- Pour 2 ounces of cold brew concentrate slowly over the ice, letting it settle and chill the glass slightly.
- If you prefer your drink less intense, add 1 ounce of cold water at this point. This step is entirely optional and depends on your personal coffee strength preference.
- Carefully pour your hot espresso mixture over the cold brew and ice, pouring slowly along the side of the glass to create a layered effect.
- Pour 3 to 4 ounces of milk into a separate cup and froth it lightly if you have a milk frother, or simply chill it in the refrigerator for a minute.
- Pour the milk slowly over the back of a spoon held just above the coffee surface, letting it layer gently on top rather than sinking immediately.
- Give the drink a gentle stir with a long spoon, mixing the layers together just enough to combine flavors. Take your first sip and adjust sweetness or creaminess as needed for future batches.
Notes
Make cold brew concentrate in bulk on the weekend and store it in the refrigerator for the entire week, so you can assemble this drink in under three minutes any morning. Use freshly roasted, quality coffee beans for both espresso and cold brew. For zero dilution, use coffee ice cubes made by freezing cold brew in an ice tray. Serve immediately after assembly for the best flavor and presentation.