Caffè Shakerato Recipe

Before you start

Shakerato is the Italian answer to a hot afternoon: espresso and sugar shaken violently with ice until it turns cold, glossy and topped with a tight, tan foam. It has no milk, so it tastes like espresso, just colder and silkier, and it is served in a stemmed glass without ice so it never waters down.

Everything depends on the shake. The espresso goes into the shaker hot, straight from the machine, so the sugar dissolves and the sudden chill traps fine bubbles. Use plenty of ice, shake longer than you would for a cocktail, and pour immediately. A good shakerato should have a foam layer about a finger deep that lasts several minutes.

Ingredients

• 60 ml (2 oz) freshly pulled espresso — a double shot
• 10 to 15 ml (2 to 3 tsp) simple syrup (1:1) — or 1 to 2 tsp granulated sugar
• 1 cup (about 150 g) ice cubes — fresh from the freezer
• 1 strip lemon or orange peel — optional

Method

1. Chill the serving glass in the freezer for at least 10 minutes, or fill it with ice water while you work.
2. Pull a double espresso. Pour it straight into the shaker while it is still hot.
3. Add the syrup or sugar to the hot espresso and swirl the tin for a few seconds. Granulated sugar needs the heat to dissolve; it will not melt properly once the coffee is cold.
4. Fill the shaker to the top with ice. A full shaker chills faster and dilutes less than a half-full one.
5. Seal and shake as hard as you can for 15 to 20 seconds. The espresso should foam loudly against the ice and the tin should become painfully cold.
6. Empty the glass and strain the shakerato into it in one quick pour, holding the strainer close to the rim so the foam lands on top.
7. Twist a strip of citrus peel over the surface to release its oils if you like, then drink right away while the foam is thick.

Tips for success

• A medium to dark roast gives the classic chocolate-and-caramel shakerato. Light roasts can taste sour when chilled this hard.
• Hot espresso makes the foam. If the shot sits and cools before shaking, expect a thinner head.
• Sweetness tames the bitterness that cold coffee shows. Even if you drink espresso without sugar, try 5 ml of syrup here.

Substitutions

Simple syrup

Demerara or brown sugar syrup adds a toffee note. Honey is hard to dissolve in a short shake; thin it with a little hot water first.

Espresso

Moka pot coffee works and gives a slightly looser foam. Strong cold brew concentrate makes a smooth drink but very little foam because it is cold to start.

Variations

Shakerato with vanilla

Replace half the syrup with vanilla syrup.

Creamy shakerato

Add 15 ml cold heavy cream to the shaker for a softer, latte-colored drink with a denser foam.

Troubleshooting

There is almost no foam

The espresso was cold, the shake was too gentle, or there was not enough ice. Shake hot espresso hard with a full tin for a full 15 seconds or more.

It tastes watery

Wet ice or a long wait before straining over-dilutes the drink. Use ice straight from the freezer and pour immediately after shaking.

It is very bitter

Add 5 ml more syrup, or check the shot: an over-extracted espresso that runs long tastes harsh, especially when cold.

Storage

Serve immediately. The foam settles and the drink warms within a few minutes, and it cannot be made ahead. Keep simple syrup in a sealed jar in the fridge for up to about 4 weeks.

Safety notes

A double espresso is a concentrated caffeine dose in a small glass, so it is easy to drink quickly. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults; sensitivity varies.