Shakerato

A shakerato is Italy’s fancier version of America’s iced coffee, and you’ll be hooked after trying it just once!

If you grew up in Italy, or have spent any amount of time there in the summer, you already know about the shakerato. Everyone else, however, have been missing out.

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What is a Shakerato?

A caffè shakerato is a cold espresso drink made by shaking freshly brewed espresso with ice (and a touch of sugar) in a cocktail shaker until it’s frothy and beautifully chilled. The result is a silky, foam-topped coffee that’s served in a chilled martini or coupe glass. It’s neither an iced coffee nor a cold brew; it’s something else entirely, it’s something better.

The name comes from the English word “shaken,” Italianized in the way that only Italians can make sound both logical and glamorous. It’s a staple at any Italian bar from late spring right through summer, and it takes less than five minutes to “shake it up!”

To ask for one in Italy, you just say, “Un caffe shakerato, per favore.” And shakerato is pronounced “shah-kay-rahto.” And it’s not a cafe shakerato, but caffe, with two f’s.

What Do You Need to Make a Shakerato?

This is another recipe where the ingredient list is ridiculously short (like my recent strawberries and cream recipe) which means quality matters. You’ll need:

• Freshly brewed espresso (this is non-negotiable; skip the instant coffee)
• Ice cubes
• Sugar (if you want the real deal, you need sugar)
• A cocktail shaker (or a clean jar with a tight lid will also work)
• OPTIONAL – heavy whipping cream, whipped with a little sugar (if desired)

That’s it! If you don’t have an espresso machine at home, a stovetop Moka pot makes excellent espresso and is what millions of Italian households use daily. (I’ve given away two of these Dolce e Gabbana moka gift sets worth $250 in the past! You should really join my newsletter!)

A note on sweetness: the classic shakerato is lightly sweet, which helps the foam form properly and balances the intensity of the espresso. An espresso shakerato is the only way to make it.

How to Make a Shakerato

You simply add the ingredients to a cocktail shaker (or a glass jar) and shake to mix well–it’s that simple!

When you open it, you should see a beautiful, creamy foam. Strain and serve without a straw, just like you’d be served in Italy.

Can You Make a Shakerato Without an Espresso Machine?

Yes! A Moka pot is absolutely the way to go if you don’t have a machine. Brew it on the stovetop as you normally would, and use the same amount you’d get from a double shot (about 2 oz). What you want to avoid is using regular drip coffee, which will be too diluted and won’t give you that deep, bold base the drink needs.

If you’re in the mood for something a little more indulgent, try a shakerato cremoso: add a splash of heavy cream to the shaker before shaking. It comes out even richer and creamier. Pure heaven.

Shakerato (Italian Cold Coffee)

Recipe is an Italian classic Serves 1

FULL PRINTABLE RECIPE BELOW

Ingredients

• 2 oz (double shot) freshly brewed, hot espresso coffee
• 1 to 2 tsp superfine sugar, or to taste
• A generous handful of ice cubes
• (OPTIONAL – heavy whipping cream, whipped with a little sugar, if desired)

Special equipment: cocktail shaker or a jar that seals, martini glass

Directions

Brew the espresso and pour it into a cocktail shaker. Add the sugar and stir briefly. Add the ice, seal the shaker, and shake hard for 15 to 20 seconds until very cold and frothy. Strain immediately into a chilled martini or coupe glass, making sure to capture all of the foam. Serve at once, and top with a coffee bean if desired, for a special touch.

For a shakerato cremoso, add 1 to 2 tablespoons of heavy cream before shaking.

If you make this caffe shakerato recipes, I’d love to hear about it! Have you had a shakerato in Italy, or are you trying it for the first time at home? Leave a comment below, and if you share a photo on Instagram, don’t forget to tag me at @christinascucina so I can see yours! 😍

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