Miso Caramel Espresso with Toasted Rice Cream

A cozy coffee treat with sweet miso caramel and toasted rice cream - uniquely delicious!

Love unique coffee flavors? This Miso Caramel Espresso combines rich espresso with sweet-savory miso caramel and a dreamy toasted rice cream. It's an exciting twist that brings together Japanese ingredients with classic coffee house vibes!

This creative drink is surprisingly simple to make at home. The miso adds a subtle umami that makes the caramel extra special, while the toasted rice cream brings a nutty, roasted flavor. Using a dark roast espresso helps balance all the flavors perfectly. Great for weekend brunch or as a special afternoon pick-me-up.

Why You’ll Love This Recipe

This isn't your ordinary coffee drink! Here's why you'll love it:

Sweet and savory flavors create an amazing balance
Easy to make with simple ingredients
Unique twist on classic caramel coffee
Rich and creamy texture from the toasted rice cream

Miso Caramel Espresso with Toasted Rice Cream

A cozy coffee treat with sweet miso caramel and toasted rice cream - uniquely delicious!

Miso Caramel Coffee, Japanese Coffee, Toasted Rice Cream, Fusion Coffee, Hot Coffee, Specialty Coffee

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Equipment

Espresso machine
Blender
Fine-mesh strainer
Small saucepan
Whisk
Serving glasses

Ingredients

4 shots espresso
2 tablespoons white miso paste
1/2 cup granulated sugar
1/4 cup water
1 cup heavy cream
1/4 cup Japanese rice
Pinch of salt

Instructions

Toast rice in a dry pan until golden brown and fragrant. Cool completely.
Blend toasted rice with heavy cream until smooth. Strain and chill.
Make miso caramel: Heat sugar and water until amber, whisk in miso paste until smooth.
Pull espresso shots into serving glasses.
Add 2 tablespoons miso caramel to each glass.
Top with whipped toasted rice cream.
Garnish with a sprinkle of toasted rice powder if desired.

Pro Tips

Toast the rice until golden brown for the best nutty flavor
Use white miso paste for a milder, sweeter taste
Let the espresso cool slightly before adding to prevent curdling
Make the miso caramel ahead and store in the fridge for up to a week

Calories: 285kcal, Carbohydrates: 28g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 65mg, Sodium: 390mg, Potassium: 125mg, Fiber: 0g, Sugar: 25g, Calcium: 45mg, Iron: 1mg

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