Ingredients
Scale
- 2 shots espresso, freshly brewed
- 1 tablespoon cold-pressed extra virgin olive oil
- 1/3 cup (80 ml) oat milk or unsweetened cashew milk, steamed or warmed
Instructions
- Brew 2 shots of fresh espresso directly into your serving mug and set aside.
- Warm the oat milk in a small saucepan over medium-low heat until steaming, about 2 to 3 minutes. Don’t let it boil.
- Froth the warmed oat milk using a handheld frother or by shaking vigorously in a jar with the lid on, until foamy and doubled in volume, about 30 seconds.
- Add 1 tablespoon of cold-pressed extra virgin olive oil directly to the hot espresso and stir gently for about 15 seconds until the oil starts to integrate.
- Pour the frothed oat milk slowly over the espresso and olive oil, holding back the foam with a spoon, then spoon the foam on top.
- Serve immediately while hot.
Notes
- Use freshly brewed espresso for the best flavor. Pre-made or pod espresso works but fresh is noticeably better.
- Cold-pressed extra virgin olive oil is non-negotiable. Light or pure olive oil won’t have the same taste or effect.
- Stir the espresso and olive oil together for at least 15 seconds before adding milk. This helps them combine properly.
- This drink is best made to order. It doesn’t store well once mixed.
- A handheld milk frother costs under $10 and makes a real difference in texture. Worth it.
- If your oat milk separates when you heat it, switch brands. Some oat milks are more stable than others.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blended
- Cuisine: International
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 5 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg