Caffé Shakerato on vanilla ice cream, topped with cocoa powder.
- Espresso Machine (You need an espresso for this after all)
- Ice Cubes
- Cocktail Shaker (Or some glass with a screwable lid, you'll find something, I'm sure.)
- Syrup (or water, sugar and a way to heat them)
The Caffé Shakerato
This is a nice and refreshing way, to drink an espresso in the summer.
It's rather sweet, but on the other hand most of the cold coffee variations are.
The coffe get's really interesting in texture and taste. You'll have a foamy topping - visually very appealing and tasty - followed by the rich body of an normal espresso shot.
Tastewise it will be sweet, but not unbearable (and you can adjust this by variations in the syrup). To me the taste was very suprisingly sound and pleasingly not bitter at all.
How to do it
1. Prepare the syrup
Either take your go-to supermarket syrup, or make some syrup yourself.
For this you'll grab a pan and pour sugar and water into it (1:1 ratio). After a little time on low heat the water should begin to merge with the sugar. You can stir a little, but you don't need to.
2. Prepare the espresso
You know what to do here.
I got the best results with mild to fruity beans. As always make sure your beans are fresh.
My recommendation is to prepare everything for the mixing while the espresso is brewed, so it is as hot as possible when mixing.
3. Mix everything together
Grab the shaker and throw everything in there. You can experiment a little with the ingredients.
This is what I usually go with:
- 1/2 tablespoon of syrup
- 2-4 Ice Cubes (depending on how frothy I want the result to be)
- Espresso Doppio (turned off a few seconds after blonde)
If you don't want to water everything down in the last step use ice cubes made from cold brew.
I recommend adding the coffe last, as I got the best results with this, but feel free to experiment.
Here's what I tried so far:
- Alcohol (Licor 43 and Amaretto works great)
- Vanilla Extract
- (Vanilla) Ice
Please drop me a hint when you find something new !