Iced Latte with a Honey Whipped Cream Top

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• Step 1

  Add the heavy cream, honey, and a pinch of salt to a measuring cup or tall mixing container.

  • 6 ⅔ tbsp heavy cream (100 g)
  • 1 tbsp honey (20 g)
  • ⅛ tsp salt (0.70 g)
• Step 2

  Using a hand mixer or a milk frother, whip the cream until it becomes slightly thickened and silky. Watch carefully—the cream should be pourable and smooth, not stiff. Avoid overwhipping, which will make it too dense to drink. If you don't have either a hand mixer or milk frother, pour the heavy cream into a jar or other tightly sealed container and shake vigorously until it thickens to a silky, pourable texture.
• Step 3

  To build the latte, fill a serving glass with ice. Pour in the milk, then slowly add the espresso, and finish with a dollop of whipped cream. For clean, defined layers, use a spoon as a buffer: hold the spoon just above the milk and gently pour the espresso over it so the coffee floats on top.

  • ¼ cup ice (60 g)
  • 2 ½ tbsp espresso (36 g)
• Step 4

  Just before serving, zest a lemon directly over the latte with a microplane. The fine shavings will release citrus oils, adding a fresh aroma and a bright finish to the drink. Enjoy!

  • lemon zest, to taste