Iced Ube Coconut Cream Shaken Espresso
This Iced Ube Coconut Cream Shaken Espresso is a Starbucks-inspired iced coffee made with toasted coconut syrup, oat milk, and topped with a creamy ube coconut cold foam. Light, slightly frothy, and layered with coconut and ube flavor.
Ingredients
Shaken Espresso
- 2 shots espresso
- 2 tbsp toasted coconut syrup
- ½ cup oat milk
- 1 cup ice
Ube coconut cream cold foam
- 3 tbsp heavy cream
- 1½ tbsp toasted coconut syrup
- ¼ tsp ube extract
Instructions
- Brew the espresso and let it cool slightly.
- Add espresso, toasted coconut syrup, and ice to a shaker or a jar.
- Shake for 15–20 seconds until slightly frothy.
- In a separate container, combine heavy cream, toasted coconut syrup, and ube extract. Froth until thick but pourable.
- Fill a glass with fresh ice.
- Pour the shaken espresso over the ice.
- Add oat milk slowly.
- Top with ube coconut cream cold foam.
- Serve immediately.
Notes
- Adjust syrup based on sweetness preference.
- Use blonde espresso for a smoother result.
- Don’t over-froth the foam.
- Shake well for the right texture.
- Best served fresh.