Caffè shakerato (Italian Iced espresso - frothy and smooth)
A caffè shakerato is one of the quickest ways to make a seriously good iced coffee at home. Shaken until frothy and ice-cold, the smooth, bold taste of this Italian iced coffee is definitely worth lingering over. Ready in just 5 minutes.
Servings: 1
Calories: 57kcal
Ingredients
For the Shakerato
- 18g g Ground coffee
- 15 ml Demerara syrup or simple syrup
- Plenty of ice
Instructions
- Use a coffee machine to brew the espresso using the coffee grounds. Aim for approx 60-70ml of espresso.
- Put several handfuls of ice into a cocktail shaker then pour the espresso into it.
- Add the demerara syrup, secure the lid and shake for at least 45 seconds to ensure a good chill.
- Strain into a glass, garnish with coffee beans (optional) and serve immediately.
Notes
- Chill the serving glass in the freezer for 10-15 minutes before making this drink to ensure the drink is served as cold as it can be.
- Don’t forget that you can vary the strength of your coffee – up or down – to suit your own personal preferences.
- Similarly, you can up the level of syrup if you find the recipe as specified below too bitter for your tastes.
- And you can swap the syrup to vary the flavour - go for simple sugar cane syrup or a flavoured syrup such as hazelnut or gingerbread.
- Don't skimp on the ice or the shaking, else you'll wind up with cold coffee rather than ice-cold coffee. I recommend 45 seconds of vigorous shaking.
- If you intend to add alcohol to this drink, do so at the end. Shake without alcohol to ensure the best foam is achieved, then add the alcohol.
- Although it is technically possible to make this drink using instant coffee granules, the results are not the same at all. Stick with freshly ground coffee for a truly superior drink.
Nutrition
Calories: 57kcal | Carbohydrates: 16g | Sodium: 12mg | Potassium: 13mg | Sugar: 16g | Calcium: 3mg | Iron: 1mg
