- 2 oz. Van Gogh Vodka Double Espresso
- 1 whole egg
- 1 oz heavy cream
- .5 oz. demerara syrup
Add all ingredients to a shaker tin without ice. Dry whip until incorporated. Carefully introduce ice in the shaker, taking care not to splash the whipped in gredients, then shake and strain into a coupe or double rocks glass without ice.