Ingredients

For the Espresso

  • 18–20 grams finely ground espresso coffee beans (medium-dark or dark roast)
  • 2 ounces (60 ml) hot water (195–205°F or 90–96°C)

For the Salted Honey Cream

  • 1/2 cup (120 ml) heavy whipping cream, cold
  • 2 tablespoons (30 ml) honey (preferably raw, local honey for best flavor)
  • 1/4 teaspoon sea salt (fine, not coarse)
  • 1/2 teaspoon vanilla extract (optional, for added warmth)

Equipment

  • Espresso machine or Moka pot
  • Coffee grinder (if using whole beans)
  • Whisk or handheld milk frother
  • Small mixing bowl
  • Measuring cups and spoons
  • Espresso cup or small glass (4–6 oz capacity)

Instructions

Step 1: Prepare the Espresso

  1. Grind the Coffee: If using whole beans, grind 18–20 grams of coffee to a fine, espresso-appropriate consistency (similar to table salt).
  2. Pull the Espresso Shot:
    • If using an espresso machine, tamp the grounds evenly into the portafilter and pull a double shot (about 2 ounces) using hot water at 195–205°F (90–96°C) for 25–30 seconds.
    • If using a Moka pot, follow the manufacturer’s instructions to brew a strong 2-ounce coffee.
  3. Pour: Pour the espresso into a 4–6 oz cup or glass. Set aside to keep warm.

Step 2: Make the Salted Honey Cream

  1. Combine Ingredients: In a small mixing bowl, combine the heavy whipping cream, honey, sea salt, and vanilla extract (if using).
  2. Whisk or Froth:
    • Use a whisk to whip the mixture by hand until it thickens to a soft, spoonable consistency (about 2–3 minutes).
    • Alternatively, use a handheld milk frother for faster results (30–60 seconds), stopping when the cream holds soft peaks.
    • Avoid over-whipping, as you want a creamy, pourable texture, not stiff whipped cream.
  3. Taste and Adjust: Taste the cream and adjust the honey or salt if needed, but keep the balance subtle.

Step 3: Assemble the Drink

  1. Top the Espresso: Spoon or gently pour 2–3 tablespoons of the salted honey cream over the espresso, allowing it to float on top or swirl slightly.
  2. Optional Garnish: Drizzle a tiny bit of honey or sprinkle a pinch of sea salt flakes on top for presentation.

Step 4: Serve

  • Serve immediately while the espresso is hot and the cream is fresh.
  • Stir gently before drinking to blend the flavors, or sip as is to enjoy the layered effect.

Serving Size

  • Makes 1 serving
  • Total time: 10 minutes (5 minutes prep, 5 minutes brewing)

Tips

  • Coffee Choice: Use a medium-dark or dark roast for a robust flavor that complements the sweet cream.
  • Cream Consistency: If the cream is too thin, whip it a bit longer; if too thick, add a teaspoon of cream and stir.
  • Make Ahead: The salted honey cream can be prepared in advance and stored in the fridge for up to 24 hours. Re-whisk before using.
  • Variations: Add a pinch of cinnamon or cardamom to the cream for a spiced twist.

Nutritional Information (Approximate per Serving)

  • Calories: 250–300 kcal
  • Fat: 22g (mostly from cream)
  • Carbohydrates: 14g (from honey)
  • Protein: 1g
  • Sodium: 150mg (from sea salt)

Enjoy your indulgent Espresso with Salted Honey Cream!