How To Make A Shakerato
A shakerato is a classic Italian iced coffee made by vigorously shaking freshly brewed espresso with sugar and ice in a cocktail shaker until frothy, then straining it into a glass for a cool, creamy, and refreshing drink
Equipment
- Espresso maker Or alternative like Moka pot, AeroPress, or French press
- Cocktail shaker Or mason jar with a tight lid in a pinch
- Serving glass Ideally a coupe or small martini glass
Ingredients
- 2 Oz Freshly brewed espresso
- Ice
- 1 - 2 teaspoon Sugar or simple syrup
Instructions
- Pull a fresh espresso shot - A double shot is ideal. Still hot, still aromatic.
- Add it to a cocktail shaker filled with ice - Don’t wait—espresso loses heat and flavor fast.
- Add your sweetener - 1–2 teaspoons of sugar or syrup. You can adjust this once you know your preference. Want to reduce sugar? Explore other ways to sweeten coffee without sugar.
- Shake it hard - 10–15 seconds. Not gently. You want froth, not just a chill.
- Strain and serve - Pour into a cold glass.
Notes
Tips for the Perfect Shakerato Texture
The drink may be simple, but the difference between good and great lies in the texture. A true Italian iced espresso should pour out with silky density and a frothy top that looks like crema but feels almost like a foam cap.- Use hot espresso. The contrast between heat and ice creates the microfoam.
- Shake with intent. It’s not a stir. You’re building air into the drink.
- Go heavy on the ice. It chills quickly and minimizes dilution.
- Add sugar—it helps foam. Even if it’s not for taste, it adds structure. For sugar-free options, consider alternatives that preserve texture.
- Serve immediately. The foam fades fast. This isn’t something you prep ahead.
Tried this recipe?Let us know how it was!