Shakerato: Italian Iced Coffee


Living in Florida, iced coffee is the norm. But in Europe, not so much. Which is why I was so excited when I learned about a shakerato during my first summer trip to Italy years ago.

A shakerato is basically an espresso and sugar or simple syrup shaken over ice. Shaking a shot (or two!) of esspresso in a cocktail shaker along with some ice is a quick an easy way to cool down a freshly brewed espresso.

Shaking the espresso with ice helps cool it down. But it also creates a wonderful texture. The bold espresso flavor is mellowed just a bit. And the shaking adds some air which makes the espresso’s crema frothy and full of flavor.

You just need a shot (or double shot) of espresso, 2-3 teaspoons of sugar or simple syrup, ice, and a cocktail shaker.

If you’re making espresso at home, you can use something as simple as a moka pot, or a coffee maker as luxurious as a jura or Saeco espresso machine.

A bold, dark roast that is finely ground will make the most flavorful shakerato. So choose something like Cafe Bustelo or Lavazza for a rich and frothy shakerato.

Brew espresso and let it sit for 1-2 minutes too cool. Add espresso, ice, and sugar to a martini shaker and shake for 1 minute.

Pour iced espresso into glass, holding back the ice while letting the foamy crema pour through.

Head to the blog to save our Shakerato recipe for later!