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- 1 lemon strip (yellow only, no white!)
Put hot espresso and sugar in a blender. Add ice and blend for 15 seconds. Serve in 2 Martini glasses. Garnish each with 1 lemon strip. It adds a zesty taste to the coffee at the end...enjoy!
Thirsty for More? If you have a question about this recipe, contact our Test Kitchen at [email protected] To see more recipes like this one, check out our Summer Drinks Slideshow.
Early Grey Syrup
5g Earl Grey tea (loose leaf)
Add the sugar and water to a pan. Heat, stir to dissolve the sugar and when syrup is very hot (but not quite boiling) turn off the heat, add the tea. Stir to incorporate, then leave to steep for 10 minutes. Strain. This should keep in the fridge for up to 2 weeks.
Xanthan Simple Syrup
Mix the sugar and xanthan. Add the water, and heat gently and stir until sugar dissolved. Cool. This should keep in the fridge for up to 2 weeks.
We’ll take our iced coffee shaken, not stirred. Welcome to shakerato 101!
What is a shakerato? In short, it’s an iced coffee drink from Italy that’s literally shaken until frothy. It’s usually sweetened with a touch of simple syrup. The end result is a perfectly foamy iced coffee with an aerated texture that makes all the difference. It’s basically an iced coffee that’s just amped up to the next level of delicious!
In Italy, you’ll find shakerato coffee on every cafe menu. It’s incredibly common, especially in the warmer months. Of course, in Italy, espresso is king – so they’ll traditionally use a shot of hot espresso, tons of ice, and some simple syrup. It’s shaken vigorously in a cocktail shaker until delightfully frothy and refreshing. If you order it, expect that it might be served similarly to a cocktail! You’ll often see it served in a martini glass with no ice.
Shakerato coffee hasn’t fully had its moment here in the ‘states, but we do see it cropping up on menus from time to time. Even though it’s scarcely in coffee shops here, the silver lining is that a shakerato coffee is super easy to whip up at home. Just beware – if you make one, you’re going to want to make it every morning.
All you need is some coffee (room temp or cold will work best!), some sweetener, and any other flavorings you want to add. Traditionally in Italy, simple syrup is used in the coffee, but Giada always turns to agave nectar. In her Lemon Shakerato recipe, she adds just a touch of lemon zest before shaking it up. It makes a world of difference, and creates a seriously refreshing iced coffee. We also have been known in the past to sometimes throw in a little spoonful of nutella! You can even add a little milk to up that froth factor.
Really looking to jazz things up? We’re not above adding some booze to the mix – and neither are the Italians! You’ll sometimes see it in Italian bars spiked with Bailey’s. Giada’s preferred method of turning this refreshing coffee into a bonafide cocktail is to add a touch of limoncello!
Making your own shakerato at home? Be sure to tag us in your instagram stories and we’ll share!
Pour 4oz Cold brew into a metal shaker base.
Add 3/4oz simple syrup to shaker base and swirl.
Fill a pint glass full but not overflowing with ice.
Pour contents of glass into metal shake base.
Fit glass into metal shaker base and flip shaker assembly over. Make sure one side of the glass is flush with the metal shaker so it doesn’t leak.
Shake vigorously 20-30 times. Make sure glass is on bottom.
Use the counter to separate to the glass from the metal base. Contents should be in the metal shaker.
Place bar strainer over shaker.
Pour into Gibraltar glass so guests can see the froth and the drink. Serve immediately, with panache.
If you’re so devoted to coffee that you have your own espresso machine, just swap the cold brew for a lungo of espresso and the simple syrup for 2 packets of raw sugar, then follow instructions above.
If you enjoyed the video, you may like our post about our compostable straws.
Add ice and sugar to a cocktail shaker. Pour hot espresso on top, seal shaker, and shake vigorously until thoroughly chilled, 10 to 20 seconds.
Strain iced espresso into a cocktail glass, coupe, or other glass vessel and serve right away.
Cocktail shaker , cocktail strainer
If you can’t make an espresso shot at home, you can use other forms of concentrated coffee, such as from a moka pot or Aeropress.
Here are our recommendations for a cocktail shaker and a cocktail strainer .
Expert Tips and FAQs
This caffè shakerato recipe could not be simpler to make. I do, however, have a few tips to share to help you make the best iced espresso possible:
- Pop your serving glass into the freezer (or even the fridge) for a few minutes before making this drink. Pouring the iced coffee into a frozen glass means that the drink will be served deliciously ice-cold rather than just cold
- Don't forget that you can vary the strength of your coffee - up or down - to suit your own personal preferences
- Similarly, you can increase the level of syrup if you find the recipe, as specified, below too bitter for your tastes
Frequently Asked Questions
By all means. Try a simply sugar cane syrup or splash out on flavour with hazelnut syrup. Or, for a festive vibe, try gingerbread.
Yes! Baileys, Amaretto or vodka would be my top choices. Play around and let me know what you enjoy best.
Do add the alcohol after the drink has been shaken though. Otherwise, that gorgeous foamy top may have an inferior texture.
And, by the way, a boozy shakerato is known in Italy as a caffè corretto. Translated this means coffee corrected - corrected to contain alcohol. I feel like applauding.
Not at all. Italians brew their espresso and shake it straight away. Just ensure that you use plenty of ice (at least 2 handfuls) to achieve a suitably chilled drink.
The answer is that technically, yes, this drink can be made with instant coffee granules.
But be warned, when I tested out a shakerato using standard (not cheap, not expensive) instant coffee, I found the drink noticeably inferior to the version made using a similar price point ground coffee. And believe me, I'm no coffee connoisseur.
1. Though a great looking foam was created, it quickly dissipated, leaving behind an unappealing bubbly top
2. And whilst the espresso shakerato has a velvety texture, the instant coffee version felt just like ice-cold coffee
3. As for the balance of bitter coffee and sweet syrup that makes this drink so great to sip and savour - forget it. This version tasted just like slightly sweet cold coffee. It was nothing special
If you truly trust your instant coffee, by all means, give it a go - you may fair better I did. I, however, will be making all my caffè shakeratos using ground coffee from now on though.
If you like the sound of this coffee drink, take a look at my longer, sweeter and creamier Coconut Iced Coffee. You may enjoy that too. Or if you are after a hot drink try the following:
If you have tried this flourless orange cake recipe please give it a rating below. Don&rsquot forget to share your creations with me on Instagram too - I love to hear how you've got along. Use #littlesugarsnaps and tag me @jane_littlesugarsnaps.
Garnish: Castelvetrano olives
- Add all ingredients to a mixing glass, add ice and shake vigorously until ice begins to break into very small pieces.
- Strain into a rocks glass and garnish with three Castelvetrano olives on a cocktail skewer.
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Italy’s Lost Aperitivo
A simple mixture of Campari and bitter orangeade, the Cardinale was once the spritz of southern Italy.
Who Needs Iced Coffee When You Could Make a Shakerato?
Yesterday, I opened an email newsletter from Bon Appetit entitled “If You Loved Iced Coffee, You Need a Shakerato, Stat.” I’ll admit it, I don’t open every newsletter that pops into my inbox. If you’re anything like me, you probably subscribe to about 75,000 newsletters (at least, that’s how many it feels like I get). It’s hard to read them all, let alone open a few good ones and do a speed-read. The shakerato, however, caught my attention. What was it?
I spend a lot of time thinking about coffee, both in my personal and professional time. Yet I𠆝 never heard of a shakerato. Was it a new Starbucks or Dunkin’ drink with a pseudo-Italian name? Surprisingly, no. A shakerato is a frothy, iced espresso drink popular in Italy in warmer months. The drink is typically sweetened—Oliver Strand wrote in The New York Times that the fruity espresso drink should be sweetened with simple syrup Bon Appetit recommends using sweetened condensed milk in addition to simple syrup to up the creaminess factor of the drink, which I’m incredibly here for.
While you probably can’t walk into your local Starbucks and order a shakerato, some restaurants and cafes do have the drink on the menu—with their own spin, of course. Grub Street writes that Maialino, an Italian restaurant in Manhattan’s Gramercy Park Hotel, serves their shakerato with an orange twist—likely a nod to the Italian practice of serving classic espresso with a slice of lemon to cut the bitterness. Caffe Umbria in Chicago’s River North neighborhood rims the glass of their shakerato with sugar to really help get your day going, and Equator Coffee in San Francisco incorporates a bit of cream and brown sugar to the drink.
Even if you can’t get one at a cafe, a shakerato is a refreshing alternative to making your own iced coffee or cold brew on a sticky summer morning. To do it yourself, combine 1 shot freshly pulled espresso with a couple teaspoons of simple syrup or superfine sugar, and a handful of ice in a mason jar or cocktail shaker. For extra creaminess, add a big spoonful of sweetened condensed milk, whole milk, or your go-to coffee creamer. Place the lid on tight, then shake the mixture for 15 seconds. Pour the frothy mixture into a glass (ice-filled, if you really like to keep things chilly) and chug. Your morning is about to be a lot more smooth.
List of Ingredients
- 7 OZ. of espresso, plus ½ cup
- 1 OZ. of coffee liqueur
- Liquid sugar
- Brown sugar
- Bitter cocoa powder
To make our recipe for caffé shakerato al cacao, start by pouring the ½ cup of espresso in a bowl and mix with 2 tablespoons brown sugar and the seeds of half a vanilla pod using an electric mixer until creamy.
Pour the rest of the coffee, the liqueur and 2 spoonfuls of liquid sugar into a cocktail shaker. Fill it with ice, 2 lemon peels and shake ingredients together.
Pour into serving glasses, with a few ice cubes. Sprinkle with plenty of cocoa powder. Then add the espresso cream and complete with more powder powder.
[James Hoffmann] The Caffe Shakerato - Three Recipes
Adding 'pressurized container' to list of items to purchase.
If you don't want to be on a list, the term is "Cream Whipper" or "Whipped Cream Dispenser"
Anyone have suggestions for brewing a decent concentrate for those who don't have espresso machines?
Can’t recommend the moka pot enough
Aeropress/moka pot. James has a video on espresso at home using both of these.
I am going to try something like this with a mason jar some coffee and water overnight like a cold brew. Filter in my pour over cone and follow the rest of the recipe. No shaker, so I'll probably use my electric wisk/froather.
Fellow prismo is pretty good. It’s not as strong as a shot but it’s pretty concentrated for a quick “shot”. I liked it before my flair!
I’m sure this is a great drink to have a home but he’s right, when I worked at a cafe it was a pain to make. Wasn’t ordered much and we already had a menu with too much going on so it was hard to add into the workflow, I could def see the whip canister method being a lifesaver in a cafe.