Kitchen Recipe Collection
Italian Caffè Shakerato
The Italian answer to iced coffee. Hot espresso vigorously shaken with ice and simple syrup until chilled and topped with a thick, frothy crema.
- Prep
- 5 min
- Cook
- 2 min
- Total
- 7 min
- Servings
- 1
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 1 serving
- freshly pulled espresso (1 or 2 shots)
- simple syrup (or liquid sugar)
- ice cubes
- vanilla extract or liqueur (optional)
Equipment
- Cocktail shaker
- Martini or coupe glass
- Espresso machine
Instructions
- 1
Chill Glass
Place a martini or coupe glass in the freezer to chill completely.
- 2
Extract Espresso
Pull a fresh, hot double shot of espresso (about 60ml).
- 3
Prepare Shaker
Fill a cocktail shaker halfway with large, solid ice cubes.
- 4
Add Syrup
Pour 1-2 teaspoons of simple syrup (liquid sugar) over the ice. Granulated sugar won't dissolve properly.
- 5
Add Coffee
Pour the hot espresso directly over the ice and syrup.
- 6
Seal Shaker
Immediately close the cocktail shaker tightly.
- 7
Shake Vigorously
Shake as hard as you can for 10-15 seconds. The hot coffee will chill rapidly and the shaking creates a thick foam.
- 8
Check Froth
The outside of the shaker should be frosted over and extremely cold to the touch.
- 9
Strain
Remove the chilled glass from the freezer. Strain the coffee into the glass using a cocktail strainer to hold back the ice.
- 10
Serve
The drink should have a dense, pale brown foam (crema) on top, sitting above the dark chilled coffee. Serve immediately.
Cooking Tips
- Do not let the hot coffee sit on the ice before shaking, or it will instantly water down. Pour and shake immediately.
- The harder you shake, the thicker and creamier the foam on top will be.
Variations
- Shakerato Corretto: Add a splash of Baileys, Amaretto, or Sambuca before shaking.
Chef's Notes & Storage
- The sophisticated, less-watery alternative to American iced coffee.
Nutrition Estimate
50 calories · 0g protein · 12g carbs · 0g fat · 0g fiber per serving
