If you have scrolled past a video of golden, cloud-like coffee foam floating on a glass of milk, you have already seen whipped honey coffee. It looks impressive, it takes minutes to make, and it turns a glass of cold drip into something worth photographing before you drink it.

Here is how to make it at home with First Press cold drip concentrate.

Why this drink works

Whipped honey coffee is built on a simple trick: honey whips up into a thick, aerated foam the same way sugar does in dalgona coffee, but with a rounder, less sharp sweetness. Fold in a splash of cold drip concentrate and the foam turns pale gold, holds its shape, and sits on top of milk instead of sinking straight through.

The result is a layered drink. Cold, lightly sweetened milk on the bottom. A thick coffee-honey cloud on top. Stir it together as you drink and the sweetness spreads through the whole glass.

What you need

• 1/4 cup honey
• 1 to 2 tablespoons First Press cold drip concentrate
• 1 tablespoon warm water, only if the mixture needs thinning
• 1 cup cold milk (dairy or plant-based, whatever you have on hand)
• 1/2 cup ice cubes
• A hand mixer or electric milk frother

How to make it

Whip the honey. Add the honey to a small mixing bowl. Whip on high speed for 3 to 5 minutes until it turns pale, creamy, and full of air. This step takes longer than most people expect. Stop early and the mixture will stay runny instead of holding its shape.

Add the coffee. Pour in the cold drip concentrate, plus the warm water if the mixture looks too stiff. Keep whipping for another 2 to 3 minutes until it thickens into something closer to a soft meringue than a syrup.

Build the glass. Fill a tall glass with ice, then pour in the cold milk.

Layer it on top. Spoon the whipped honey coffee over the milk. It should sit on the surface rather than sinking. Stir before drinking to bring everything together.

A few notes from the First Press kitchen

• An electric frother gets there faster than a hand mixer if you have one on the counter.
• Runnier honey (think a standard supermarket honey) whips up more easily than a thick, raw honey. Both work, raw honey just takes a bit longer.
• Swap the milk for oat or almond if you are after a plant-based version. The whipped honey coffee sits the same way on top either way.
• Made too much? Spoon leftover whipped honey coffee into an ice cube tray and freeze it. It keeps well in the freezer, use it within a few months for the best texture and flavour, so you can pull a cube out whenever you want a hit of it in a coffee or melted over banana bread.

This one is built for slow mornings rather than a quick coffee run, but the payoff is a drink that looks as good as it tastes and takes First Press cold drip somewhere new.