Method
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
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
