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For the Almond Cream:
  • 2 cups sliced almonds, toasted until very dark but not quite burnt
  • 1 quart heavy cream
  • 15 grams powdered sugar
For the Simple Syrup:
  • 2 cups sugar
  • 2 cups water
  • 15 grams fennel seed
  • 5 grams star anise
  • Zest of 1 orange (done on a microplane)
For serving:
  • For serving: Cold-brewed coffee


As soon as nuts come out of the oven, put into container and pour cream over. Let sit for 15 minutes. Put into pot and bring to simmer for 5 minutes. Then chill over ice. If time to sit overnight it will get more flavor… but if not it should have good flavor at that point.
strain. Whisk in powdered sugar. Place in a whipped cream canister until ready to use.

Bring all ingredients for the simple syrup to a boil in stainless steel pot. Turn off and let sit until cools to room temperature. Strain.
To make the drink, to a shaker with ice, add 8 ounces of coffee, 2 ounces of simple syrup and a big spoonful of whipped cream. Shake until frothy and pour with ice into a tall glass. Top with more whipped cream and serve.