5 Ingredients or Fewer

Caffè Shakerato

May 29, 2015
5 Ratings
Author Notes

If you don't have a cocktail shaker, improvise with a jar with a screw top lid. You can also make this in a blender and you'll end up with a frothy cocktail-like drink that will feel like you're drinking a caffeinated cloud.

Don't have simple syrup on hand? It's easy to make and handy to have if you like making cocktails at home. Just boil one part sugar with one part water in a small saucepan until the sugar dissolves. Store in a jar in the refrigerator and you can make yourself caffè shakerato all week long.

Some variations to consider: Spice things up by spiking the coffee with a dash of something alcoholic. Try rum, sambuca, or amaretto. Or, how about adding some vanilla extract or a twist of lemon zest for something different? Just as long as you add it to the shaker before the hot coffee, which must always come last, you can experiment with additional flavors. And, if you really want something indulgent, you could always top your caffè shakerato with freshly whipped cream and cocoa powder. —Emiko

  • Makes 1
  • 6 to 8 ice cubes
  • 1 to 2 teaspoons simple syrup, or to taste
  • 1 dash liqueur, such as rum, sambuca, or amaretto (optional)
  • 2 shots freshly made, hot espresso
In This Recipe
  1. In a cocktail shaker, add the ice cubes, simple syrup, liqueur (if using), then finally the freshly made espresso. Put the lid on and shake vigorously for 10 to 15 seconds. The shaker should become ice cold and the mixture should become a light caramel-colored froth. Strain the liquid into a chilled martini glass, ensuring no ice cubes end up in the drink. If desired, garnish with a coffee bean or a dusting of cocoa powder—or go for it and top with whipped cream.

See what other Food52ers are saying.

  • Emiko
  • maggie
  • Thaddeus James
    Thaddeus James
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.