This has been my favorite coffee this fall season. It’s an iced brown sugar shaken espresso topped with salted maple cream. It’s sweet, salty, and perfect for fall. I recently took a road trip to Vermont, and they love their maple syrup. This drink is inspired by the daily maple lattes I had while visiting. I used 100% pure maple syrup from Sugarbush Farms in Vermont. You can make this into a hot beverage as well!
Salted Maple Cream Shaken Espresso
The perfect drink to sip on while cozied up in a plaid blanket.
Ingredients
- 2 Espresso Shots
- 1 tbsp Brown Sugar
- 1/4 cup Heavy Cream
- 1 tbsp Maple Syrup
- 1/8 tsp Salt
Instructions
- Pull 2 shots of espresso
- To a cocktail shaker, add ice, brown sugar, and espresso. Shake
- In a serving glass, strain over ice
- To make the salted maple cream, add heavy cream, maple syrup, and salt to a cup. Froth using a milk frother
- Top espresso with salted maple cream. Serve
