Creamy Yuzu Coffee

A bright, sweet, and creamy yuzu latte with a fruity espresso base.

5 from 2 votes

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Course: Drinks

Cuisine: Korean

Prep Time: 2

Cook Time: 2

Total Time: 4

Calories: 142kcal

Author: Max

Ingredients

2 oz. espresso freshly-brewed (alt. 4oz. strong coffee)
2 tablespoons yuzu syrup alt. yuzu marmalade
2 tablespoons condensed milk alt. condensed coconut milk
cup of ice

Instructions

Brew your espresso then put it in a jar or shaker with the yuzu syrup or juice and condensed milk, and shake until well-combined.
Pour over ice and enjoy! You can also make this the night before and keep it in the fridge to have over ice the next morning for a more concentrated flavor. It's also fantastic hot, but SO refreshing in the summertime. To make a drink like the Yuzu Espresso Tonic, simply swap the condensed milk for 4-6oz. tonic water.

Notes

Using Fresh Fruit: if using fresh yuzu fruit juice, I recommend using slightly less than the called-for yuzu concentrate, and mixing it slowly into the condensed milk before mixing it into any milk.

Using Yuzu Puree: though I haven't tried it myself, you should be able to use slightly more frozen yuzu puree (or slightly more fresh puree) than the concentrate called for in the recipe. Just be sure to mix it with the condensed milk before adding the coffee and then dropping in the ice.

Make Ahead: you can make this the night before and keep it in the fridge to have over ice the next morning for a more concentrated flavor.

Nutrition