Caffe Shakerato Recipes

CAFFè SHAKERATO

Caffè Shakerato image

Provided by Bon Appétit Test Kitchen

Yield Makes 1

Number Of Ingredients 3

Ingredients

2 ounces strong cold-brew coffee
1 ounce simple syrup
1 ounce chocolate syrup (we like Monin brand best) (optional)

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.

CAFFè SHAKERATO

Caffè Shakerato image

Provided by Faith Willinger

Categories Coffee Non-Alcoholic Breakfast Brunch Dessert Summer Party Drink

Yield Serves 1.

Number Of Ingredients 7

Ingredients

1 espresso, freshly made
Ice cubes
Optional ingredients:
Sugar syrup (as desired)
1 teaspoon coffee liqueur
A few drops vanilla extract or syrup
Twist of lemon or orange peel

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.

CAFFE SHAKERATO

Caffe Shakerato image

Provided by Aida Mollenkamp

Categories beverage

Time 2m

Yield 1 drink

Number Of Ingredients 6

Ingredients

Freshly brewed double shot espresso
1 teaspoon sugar
Crushed Ice
Coffee Whipped Cream, for garnish
1 1/2 cups cold heavy cream
3 tablespoons coffee-flavored liqueur (recommended: Kahlua)

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

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