How to Make Spanish Coffee with Honey and Ice Cream

If you’ve ever ordered a ‘Spanish coffee’ and ended up with something either cloyingly sweet or confusingly bitter, you’re not alone. Many versions get the balance all wrong — especially the amount of honey. But there’s a precise, traditional way to build this dessert-like yet bold drink that highlights both the bitterness of espresso and the smoothness of honey. Here’s how to do it right.

The classic Spanish coffee is made with just 56ml of espresso, 1 ounce of honey, and a scoop of coconut milk ice cream. That specific espresso volume prevents the drink from becoming unbearably sweet despite the honey. It’s a three-ingredient formula with little room for error.

What Is Spanish Coffee?

Spanish coffee is a chilled or semi-chilled espresso-based drink that combines strong brewed coffee with honey and ice cream. Unlike many other sweet coffee drinks, it isn’t a latte or a frappé — it’s built in a rocks-style glass with ice, layered with honey, poured over with espresso, and topped with floating ice cream. The result is a bittersweet, creamy, and refreshing beverage that reflects Spain’s taste for both honey and strong coffee flavors.

Why the Espresso Volume Matters

A standard mistake in making Spanish coffee is using too much espresso. Because 1 ounce (about 30ml) of honey is quite sweet on its own, using a full double shot (typically 60ml) of espresso can push the drink into overly sweet territory. The traditional preparation calls for just 56ml of espresso — a slightly reduced shot volume that lets the honey shine without overwhelming the coffee bitterness. This careful balance is what makes the drink work.

Tools and Ingredients You’ll Need

• 56ml of espresso (a slightly shorter than standard double shot)
• 1 ounce (30ml) of honey
• Coconut milk ice cream (or regular cream as an alternative)
• Ice cubes

Step-by-Step: How to Make Spanish Coffee

Making Spanish coffee is straightforward, but precision counts — especially on the espresso and honey amounts.

• Step 1: Fill a glass with ice cubes.
• Step 2: Pour 1 ounce of honey over the ice. Let it sit briefly to mellow into the drink.
• Step 3: Add exactly 56ml of espresso directly over the honey. This is slightly less than a standard double shot, crucial for balancing sweetness.
• Step 4: Top with a scoop of coconut milk ice cream. The ice cream should float on the dark coffee layer. You may substitute with regular whipped cream if needed.

That’s it — no frothing, no steaming milk, just three layers built in order. Serve immediately.

Tips for Getting It Right

Don’t be tempted to increase the espresso to a full 60ml or more. The 56ml measure is intentional to offset the 30ml of honey. Using a standard home espresso shot (often around 30ml per shot) means you’ll want to pull roughly a double, but stop at 56ml total. If your espresso is particularly sweet or your honey is very strong, consider reducing the honey slightly — though 1 ounce is the traditional amount.

Frequently Asked Questions

What is the traditional espresso amount for Spanish coffee?

The traditional and recommended espresso volume is 56ml, which is slightly less than a standard double shot. This measurement is crucial to balance the sweetness of 1 ounce of honey and prevent the coffee from becoming overly sweet.

Can I use regular ice cream instead of coconut milk ice cream?

Yes, you can substitute coconut milk ice cream with regular ice cream or even whipped cream. The original recipe calls for coconut milk ice cream, but the key is that it floats on the coffee and adds creaminess.

Do I need to use a specific type of honey?

The recipe does not specify a honey variety, so any standard liquid honey works. The critical part is using exactly 1 ounce (30ml), as this amount directly affects the drink’s sweetness balance.

Is Spanish coffee a cold or hot drink?

Spanish coffee is served over ice, making it a chilled or semi-chilled drink. It is not a hot beverage, despite being based on espresso.

Why is the espresso volume smaller than usual?

The espresso is reduced to 56ml to balance the 1 ounce of honey. A full double shot (usually 60ml) would make the coffee too sweet, so this slight reduction is essential for the intended flavor profile.

Can I make Spanish coffee without ice cream?

Technically yes, but the ice cream is a key component that gives the drink its signature creamy, cold contrast. Omitting it will change the texture and experience significantly.

Recommended FrontStreet Coffee Blends for Spanish Coffee

To make an authentic Spanish coffee with bold espresso flavor, choose FrontStreet Coffee’s Classic Blend — known for its smooth, well-rounded profile with rich chocolate and nutty notes, ideal for balancing the honey. For deeper cocoa tones, the Black Cocoa Blend offers a more intense, affordable option with strong roasted character. Both blends produce the thick crema needed for a well-layered drink. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.