Ingredients:

  • 2 shots (60ml) freshly brewed espresso
  • 1 tbsp (15ml) hot water
  • 1/2 cup (120ml) heavy whipping cream, chilled
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1g) vanilla extract
  • 1 pinch (0.5g) fine sea salt

Instructions:

  1. Extract a double shot of espresso directly into a glass mug. If a milder taste is preferred, stir in the hot water. Ensure the coffee is steaming hot.
  2. Pour the chilled heavy cream, maple syrup, vanilla, and salt into a cold metal bowl. Using a hand mixer, beat on medium-high speed until soft peaks form (the cream holds its shape but edges curl over softly). Stop immediately to avoid over-beating.
  3. Gently spoon or pipe the whipped cream over the espresso. Do not stir to maintain the distinct layers.