Honey Cortado Cheesecake

Brewing Instructions

1. Prepare the cream cheese mixture: In a small bowl, whisk together cream cheese, honey, and vanilla extract until smooth and creamy
2. Pull the espresso: Extract a double shot (36ml) using 18g of finely ground coffee
3. Steam the milk: Heat and froth the milk to create microfoam with a creamy, velvety texture (around 150°F)
4. Combine: Add the cream cheese mixture to the bottom of a 4-5oz glass
5. Pour the espresso: Slowly pour the hot espresso over the cream cheese mixture, stirring gently
6. Add milk: Pour the steamed milk in a slow, steady stream to create the cortado ratio
7. Garnish: Top with a light sprinkle of graham cracker crumbs for the cheesecake effect

Pro Tips

• Room temperature cream cheese mixes much easier - take it out 30 minutes before brewing
• Adjust sweetness by varying honey amount to taste
• Make it iced: Let espresso cool slightly, serve over ice for a refreshing version
• Texture matters: The cream cheese should be completely smooth to avoid lumps
• Milk alternative: Oat milk works beautifully for a dairy-free version (skip the cream cheese or use vegan alternative)