Caffè Shakerato is how Italians enjoy iced coffee: freshly brewed espresso and sugar are vigorously shaken with ice and served in a chilled glass. The result is simple, refreshing and delectably smooth, with a light, frothy crema on top. It’s a classic summer treat found in cafés across Italy and very easy to recreate at home.
This drink is traditionally made by extracting a hot double espresso, sweetening it while still warm, then transferring it to a cocktail shaker filled with ice. Shake hard until the mixture is very cold and a creamy foam has formed, then strain into a chilled glass. Many prefer to serve it in a martini or coupe glass for an elegant touch, but any tumbler works well too.
Because the espresso is shaken with ice, the temperature drops quickly and the action creates a velvety layer of foam. That foam, along with the concentrated coffee flavour and balanced sweetness, makes caffè shakerato different from other iced coffee preparations like cold brew or iced americanos.
How to sweeten your coffee
The simplest method is to add sugar to the hot espresso right after brewing so it dissolves easily. Stir until the sugar fully melts, then pour the sweetened espresso into the shaker with ice.
Use golden caster sugar, demerara, or plain white sugar according to your taste. Coarser sugars may take slightly longer to dissolve, so stir well.
If you prefer a liquid sweetener, prepare a simple syrup by simmering equal parts sugar and water until fully dissolved and cooled. Simple syrup mixes smoothly into espresso and lets you control sweetness precisely.
Top tips for making the perfect Caffè Shakerato
- Use espresso with good crema: A well-extracted espresso produces a light brown foam called crema, which helps create the shakerato’s frothy top. A reliable espresso machine or a quality stovetop espresso maker will help achieve this.
- Add the sugar while the espresso is hot: Sweetening the espresso when it is still hot ensures the sugar dissolves completely and integrates with the coffee before shaking.
- Shake vigorously: Shake for about 20–30 seconds until the shaker feels very cold. This chills the espresso and creates a silky foam. Use a firm, rhythmic motion like you would for any classic cocktail.
- Slightly sweeter than hot coffee: Cold temperatures tend to mute flavors, so many people prefer their shakerato a touch sweeter than their usual hot coffee. Start with about two teaspoons of sugar for a double espresso and adjust to taste.
- Serve chilled: Chill your serving glass beforehand if you like the drink extra cold and visually appealing.
More Italian coffee recipes to try
Italian Desserts
Ricotta al Caffè
Drinks
Espresso Martini
Italian Desserts
Italian Affogato Recipe – Ice Cream And Coffee
Italian Desserts
Granita al Caffè con Panna (Coffee Granita)
Step by step photos above
Most recipes include photos and helpful tips to make the first attempt a success.
Caffè Shakerato (Italian Iced Coffee)
By Emily
5 mins
5 mins
1 serving
Use the camera icon to toggle the step by step photos on and off. Caffè Shakerato is made with espresso and sugar shaken with ice until frothy. It’s quick, refreshing and perfect for warm weather.
Equipment
- Cocktail shaker
- Espresso machine or strong coffee maker
Ingredients
- 1 double espresso or very strong coffee (about 60 ml / 1/4 cup)
- 2 teaspoons demerara sugar (or white sugar), or to taste
- Ice
Instructions
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Brew a double espresso and immediately stir in the sugar while the coffee is hot so it dissolves completely.
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Fill a cocktail shaker with plenty of ice and pour the sweetened espresso over the ice.
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Seal the shaker and shake vigorously for about 20–30 seconds until the outside of the shaker is very cold. Strain into a chilled glass and serve immediately.
Notes
- Adjust sweetness to your preference; omit sugar entirely if you prefer a more bitter profile.
- White, golden or demerara sugar all work; simple syrup is an easy alternative for quicker mixing.
- If you don’t have an espresso machine, use the strongest coffee you can make to retain the concentrated flavour typical of a shakerato.
Helpful info for all recipes
- I typically use extra virgin olive oil in savoury recipes unless otherwise noted.
- When using canned tomatoes I prefer established brands for consistent flavour and quality.
- Vegetable sizes are assumed to be medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven when baking instructions are included.
- Nutrition information is approximate and provided as a guideline.
Nutrition
Carbohydrates: 8 g |
Fat: 0.03 g |
Sodium: 0.1 mg |
Sugar: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
Leave a comment below and share your tips or variations.