Caffè Shakerato (Italian Shaken Iced Coffee)
A double espresso shaken with ice (and optional sugar) to create a chilled, lightly diluted coffee topped with stable foam; optionally made "corretto" with a shot of Baileys.
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- •1 double shot Espressofreshly pulled; double regular espresso
- •Iceenough to fill one side of a Boston shaker
- •1 to 3 teaspoons Granulated sugar(optional)to taste
- •1 shot Baileys(optional)for the 'corretto' variation; whiskey and cream liqueur
- 1
Pull a double espresso (more volume than a typical corto) and set it aside.
2 min
- 2
Add granulated sugar to the shaker if using (about 1 to 3 teaspoons).
0 min
- 3
Fill the other side of a Boston shaker with ice.
0 min
- 4
Pour the hot espresso into the shaker over the ice. Add a shot (30 ml) of Baileys if making the 'corretto' variation.
0 min
- 5
Seal and shake vigorously until the drink is very cold and a stable foam forms.
0 min
- 6
Strain into a chilled martini glass and serve immediately.
0 min
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Takes about 2 minutes — no account needed
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