Honey Espresso Tonic with Salted Coconut Foam
Sweet, salty and earthy, this coffee mocktail features delightful textural contrasts with its fluffy coconut foam and bubbly tonic water. If you’re grinding your own espresso, we recommend selecting a bean that has fruit-forward notes to best complement the other flavors.
Ingredients
For the coconut foam:
- 1/2 Tbs. warm water
- 1 Tbs. honey
- 1/4 tsp. kosher salt
- 1/4 cup (2 fl oz./60 ml) full-fat coconut milk or heavy cream
For the espresso tonic:
- 1 Tbs. honey
- 2 Tbs. warm water
- 2 oz. (60 ml) freshly brewed espresso (about 2 shots), cooled
- 3 oz. (80 ml) chilled tonic water
- Toasted dried coconut flakes for garnish
Directions
To make the coconut foam, a small bowl, stir together the water, honey and salt until the honey is fully dissolved, about 30 seconds. Add the coconut milk and, using a hand frother, froth until slightly thickened but still pourable, about 1 minute.
To make the espresso tonic, in a tall glass, whisk together the honey and water until fully dissolved, about 30 seconds. Add a large handful of ice and the espresso. Slowly top with the tonic water to avoid excessive bubbles. Gently spoon the salted coconut foam over top. Garnish with coconut flakes and serve. Makes 1 drink.
Williams Sonoma Test Kitchen