While this is undoubtedly a coffee-forward concoction, the layers of flavor- the espresso, honey, and vanilla- are reminiscent of the complexity of a house-made rootbeer. Add whipped cream or ice cream, and you are nudging into soda float territory. For a vegan treat, try it with coconut whipped cream. But try it without cream too; it’s absolutely refreshing!
ingredients
makes 2 drinks
3.5 oz (1/2 cup minus a TB) Espresso
8 oz (3/4 cup plus 2TB) Water, fully chilled
1 Teaspoon Vanilla Extract
1/8 Teaspoon Almond Extract or other flavor, optional
.5-1 oz (1-2 Tablespoons) Honey or other sweetener, approximate, to taste
Cream, half-n-half, milk or coconut milk, optional, for topping up
Whipped cream or ice cream, optional for topping up
deviations & tips
To chill espresso faster, use ice cubes in place of some of the water.
Mix and match different extracts with the vanilla. Try hazelnut or coconut.
Try with coconut whipped cream!
Add honey or other sweetener and vanilla to freshly brewed espresso and stir to completely incorporate. Add water or ice cubes. If using all water, chill in the refrigerator until the mixture is cold, at least 45F. Alternatively, stir ice cubes in warm beverage until completely melted; then, add the rest of the water. Using the Infizz’s funnel, pour coffee into the .6 L bottle until you hit the minimum line. If you’re not hitting the minimum line, add more water. Do not go over minimum line! Press carbonation button 2-6 times per Breville’s instructions. Remove bottle from carbonator. Gradually slide the switch to the right to release the excess gas. Slide the switch back to the left if the bubbles rise too quickly. Serve with ice. If desired top with milk of choice and whipped cream or ice cream.
Espresso Vanilla Cream Soda