Walnut-maple syrup and creamy walnut milk are mixed with a rich espresso and topped with a creamy walnut cold foam for a sweet and nutty sip.
½ cup California walnuts, toasted
1 cup water
½ cup white sugar
¼ cup maple syrup
Pinch of salt
½ cup California walnuts, toasted
1 tbsp maple syrup
1 tbsp white sugar
Pinch of salt
Splash of water, as needed to blend
2 oz espresso
¾ oz walnut–maple syrup
4 oz walnut milk
Ice
Chopped walnuts, for garnish
Preheat oven to 350°F. Place walnuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, stirring once, until toasted, aromatic and golden brown. Set aside to cool.
To prepare walnut-maple syrup, in a medium sauce pan add 1/2 cup walnuts, water, sugar, maple syrup, and salt. Simmer over low heat until thickened. Cool to room temperature.
Using a blender, add remaining walnuts, maple syrup, sugar, and salt and blend until thick and creamy, creating a walnut cream cold foam. If foam is too think, add a splash of water to thin.
In a glass filled with ice, combine walnut-maple syrup, walnut milk, and espresso.
Spoon walnut cream cold foam on top and garnish with a few chopped walnuts
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