Caffè Shakerato Recipes
CAFFè SHAKERATO
Provided by Bon Appétit Test Kitchen
Categories Coffee Bon Appétit
Yield Makes 1
Number Of Ingredients 3
Steps:
- Combine 2 ounces strong cold-brew coffee and 1 ounce simple syrup in a cocktail shaker.
- Fill shaker with ice and shake vigorously (this is important; you really want to agitate the coffee) until outside is frosty and drink is light and frothy, about 1 minute.
- Strain into a small tumbler.
CAFFE SHAKERATO
Steps:
- In the base of a cocktail shaker, mix together espresso and sugar until sugar is dissolved. Fill shaker with crushed ice, close, and shake until shaker is frosted and mixture is foamy, about 20 seconds.
- Strain into a martini glass, top with a dollop of Coffee Whipped Cream, and serve.
- Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
- When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
- Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
- Yield: 1 1/2 cups
CAFFè SHAKERATO
Steps:
- Fill a cocktail shaker halfway with ice cubes. Pour the espresso over the ice. Add sugar or vanilla syrup to sweeten, if desired. Those with baroque palates may add vanilla extract or syrup, coffee liqueur, or lemon or orange twist. Shake vigorously for 10 to15 seconds and strain into a cocktail (Martini) glass or champagne flute.
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- The recipe is incredibly simple: fill a cocktail shaker halfway with ice, add a cupful of strong, freshly brewed espresso coffee and some simple syrup to taste. (For me, a tablespoon is plenty.) Shake energetically for about 30 seconds or so, to cool the coffee and develop some froth. Serve in a martini glass or champagne flute.
- As explained in this post, simple syrup is nothing more than equal parts sugar and water boiled together and cooled. Its most common use in an Italian kitchen is for making sorbetto, and I always have some on hand during the hot months of the year. But if you don't happen have any on hand and don't feel like making some, you can simply use sugar, preferably the 'superfine' variety that melts quickly. It's a perfectly acceptable substitute, but the result will not be quite as fineâbesides lending some sweetness, the syrup lends a nice silk mouth feel to the drink that sugar will not.
- Needless to say, the quality of caffè shakerato will depend on the quality of the espresso. I hope to blog on making espresso at home in the near future. In the meanwhile, here are three key tips: find the best coffee you can, grind it fresh and brew it strong.
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