A creamy iced coffee topped with fluffy whipped coffee and crunchy homemade honeycomb toffee. This café-style drink is sweet, airy, and perfectly balanced with a caramel crunch in every sip.
Equipment
- Small saucepan
- Wooden spoon or whisk
- Baking paper (parchment paper)
- Baking tray
- Mixing bowl
- Hand whisk or electric mixer (for whipped coffee)
- Glass (for serving)
Ingredients
Honeycomb Toffee
- 1 cup (250ml) sugar
- 2 tbsp water
- 1 tsp baking soda
Whipped Coffee
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp boiling water
- 1 glass cold milk
- Ice cubes
Instructions
Honeycomb Toffee
- In a saucepan, add sugar and water. Heat on medium without stirring until it turns a golden amber colour.
- Remove from heat and quickly whisk in baking soda. The mixture will foam up, immediately pour onto baking paper.
- Let it cool completely (about 15 minutes).
- Break into chunks. Crush some pieces for inside the drink and keep some for topping.
Whipped Coffee
- In a bowl, combine instant coffee, sugar and boiling water.
- Whisk (or use a hand mixer) for 2–5 minutes until thick, fluffy, and creamy.
Assemble the Coffee
- Fill a glass with ice and pour in the cold milk.
- Add a spoon of crushed honeycomb into the milk and then top with whipped coffee.
- Finish with large honeycomb chunks on top.
Notes
- Don’t stir the sugar while making the honeycomb toffee, this prevents crystallizing.
- Watch the colour of the sugar when making the toffee. If it turns too dark, it will be bitter.
- Use instant coffee only for the foam. Using espresso won’t whip.
- Add honeycomb just before serving so it stays crunchy.