Frosted Cortado With Whipped Cream
Craving a coffee that's both refreshing and indulgent? Meet the Frosted Cortado with Whipped Cream – a luxurious spin on the traditional Spanish cortado. This recipe takes the perfect balance of espresso and steamed milk, then elevates it with a frosted glass and a generous swirl of velvety whipped cream.
Our version uses a medium-dark roast espresso, freshly ground just before brewing. The beans' chocolatey notes pair beautifully with the cool, frosted glass and the rich, creamy topping. It's an ideal treat for warm afternoons or as a dessert coffee, offering a harmonious blend of bold espresso flavor and sweet, creamy indulgence.
Why You’ll Love This Recipe
Get ready to fall in love with this Frosted Cortado with Whipped Cream! Here's why it's bound to become your new favorite:
- Perfect balance: The equal parts espresso and milk create a harmonious flavor profile
- Temperature play: The contrast between the hot coffee and the frosted glass adds an exciting sensory element
- Indulgent topping: The whipped cream adds a luxurious touch without overpowering the coffee
- Versatile treat: Equally enjoyable as a morning pick-me-up or an after-dinner dessert coffee
- Impressive presentation: The frosted glass and whipped cream make for an Instagram-worthy beverage
Frosted Cortado With Whipped Cream
Equipment
- Espresso machine
- Coffee grinder
- Milk steamer
- Small glass
- Measuring cups
Ingredients
- 2 oz (60 ml) espresso
- 2 oz (60 ml) whole milk
- 2 tbsp whipped cream
- Ice for frosting the glass
Instructions
- Place a small glass in the freezer for about 5 minutes to frost it.
- Brew a double shot of espresso (2 oz) using freshly ground medium-dark roast coffee beans.
- Steam 2 oz of whole milk until it's hot and has a light layer of foam.
- Remove the frosted glass from the freezer.
- Pour the espresso into the frosted glass.
- Gently pour the steamed milk over the espresso, aiming for a 1:1 ratio.
- Top with a generous dollop of whipped cream.
- Serve immediately and enjoy!
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