My wife Meghan and I fell in love with this refreshing coffee drink created at Tone Coffee in Melbourne. My version adds a splash of fresh-pressed olive oil for polyphenol goodness and more richness.
Ingredients
- 4 shots espresso
- 1/2 cup heavy whipping cream
- 1 tablespoon sweetened condensed milk
- 2 teaspoons extra virgin olive oil
- Pinch of fine sea salt
- 1/2 cup whole milk
- 1 small orange for zesting
Directions
Step 1
Brew the espresso and transfer to a small pitcher. Refrigerate until cold.
Step 2
Whip the heavy cream until thick but still pourable (stop before you reached the soft-peak stage). Add the sweetened condensed milk, olive oil, and salt and whip for 2 minutes more to fully blend.
Step 3
Fill two 8-ounce glasses with ice (oversized cubes work best). Pour equal amounts of whole milk over the ice, then equal amounts of the cream mixture. Next, carefully drizzle half the cold espresso around the inside rim of each glass to create tiger-like stripes down the sides. Use a Microplane grater to top each drink with fresh orange zest.
Serves 2