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Iced Coffee Shakerato

Iced Coffee Shakerato

You can swap the condensed milk for regular milk, but the simple syrup is essential for the finished texture.

Ingredients

  • 1½ ounces espresso or 3 ounces very strong coffee, cooled slightly
  • 1 tablespoon sweetened condensed milk
  • 1½ teaspoons simple syrup

Recipe Preparation

  • Combine espresso, sweetened condensed milk, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold and mixture inside is very, very frothy, about 30 seconds.

  • Using a cocktail strainer or slotted spoon to hold back ice while allowing foam and some small ice chips to pass through, pour into an ice-filled glass.

Nutritional Content

Calories (kcal) 90 Fat (g) 1.5 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 17 Dietary Fiber (g) 0 Total Sugars (g) 16 Protein (g) 2 Sodium (mg) 30Reviews Sectionreally yummy! like a vietnamese iced coffee. have made it a few times now

This is How Italians Do Iced Coffee: The Shakerato

A shakerato is an Italian iced coffee, but instead of pouring coffee over ice and drinking straight away like we do in the US, it’s shaken vigorously to create a foam on top‚Äî and the more foam the better! In Italy, it’s not uncommon to get a cup with half foam, half coffee. In fact,t he foam is what makes it so refreshing.

Traditionally, baristas use a metal cocktail shaker to make them extra frothy and cold but really, you can use two cups or containers you have on hand to shake them up. If you need an extra jolt, use espresso instead of cold coffee, and to sweeten it up, I like to add in a little chocolate syrup. Cin cin!


What's Your Iced Coffee Method?

I don't always agree with IsItIcedCoffeeWeather.com about whether we've hit the frosty-coffee season. As long as the sun is out (even if the wind is brisk), I'm game for a cool afternoon caffeine kick. But these days there's an entire menu of possible iced coffee brewing methods. even if you're just making yourself an iced coffee at home.

Cold Brew

This popular method is often prepared in megabatches at cafes, sometimes using equipment like the Filtron or Toddy. At home, one of the easiest options is to use a French press, though of course that limits your batch size. Fill it with 1 part medium-coarsely ground coffee (about the texture of kosher salt) to 4.5 parts cold water, mix it together to saturate the grounds. And then. wait.

How long? Some recipes call for a 12-hour steep at room temperature. Alex Powar, who works in education and quality control at San Francisco's Four Barrel Coffee, says this method "takes so long to brew that the coffee has a tendency to develop oxidized and stale flavors even before it's finished brewing." His solution: "You can diminish the impact of this issue by brewing at below room temperature—say, in the refrigerator. Really low temperature brewing slows the pernicious effects of oxygen on your brew, but needs to be accounted for in your brew time (at a lower temperature, 24 hours will give you a better result than 12.)" Noted!

Lazy Cold Brew

There are a few different companies (see Grady's, Stumptown, Gorilla, Kickstand, Secret Squirrel, and others) who sell bottled cold brew concentrate for the person who can't wait for slow infusion. (Or for that person (ahem, me) who just keeps forgetting to start a batch at night, whoops!) One warning: these high-test coffee concentrates tend to be pretty pricey!

New Orleans Style Cold Brew à la Blue Bottle

Want to make sweet, creamy, slightly nutty New Orleans style chicory-flavored cold brew like they serve at Blue Bottle? You can make a big batch with a pound of ground coffee and 1.5 ounces of chicory, steeped with 2.5 quarts of cold water in a stockpot overnight. (Filter with a fine mesh sieve lined with cheesecloth and sweeten to taste.)

Japanese-Style Iced Coffee

Cold brewing, according to Alex Powar, "doesn't necessarily do a great job of developing a lot of the qualities that you're paying for when you buy a bag of really top shelf coffee from a specialty roaster." The alternative: brew hot over ice. This method, says Powar, "does a great job at facilitating all of the reactions that we love about hot brewed coffee, while quickly cooling it down to around 40°F quickly enough to trap in all of those qualities before the coffee oxidizes or before it begins to break down and become bitter." By brewing hot, you'll extract the more nuanced aromatic compounds and solubles from coffee that you wouldn't get in cold brew.

Want to try it? Our own Meister suggests making double-strength pourover coffee with hot water directly over ice using a Chemex or a Melitta-style drip cone. Get the measurements and details here »

Aeropress Over Ice

Consistently delicious, without a fancy pouring kettle. If you already have an Aeropress (and a kitchen scale), you're ready to brew air-pressure extracted iced coffee in a jiffy. As noted above, according to Alex Powar, hot-brewing over ice is considered by "a lot of bigtime coffee folks" to be "a better way of getting the most out of a more expensive, nuanced coffee. The Aeropress," Powar continues, "permits a lot of control over brew time, which can be really advantageous when you're dealing with lower quantities of brewing water. " Get the measurements and details here »

Want to get fancy? Consider flavoring your ice cubes like North Central Regional Barista Champion Ryan Knapp of Madcap Coffee does: a little tangerine essential oil in the ice highlights citrusy flavors in the coffee.

Shakerato

It's never to early in the day to break out the cocktail shaker, especially if you're making this Italian specialty. (It's caught on across Europe, too: you can get a shakerato at coffee destinations like Tim Wendelboe in Oslo, Norway, and The Coffee Collective in Denmark.) A fresh double espresso and sweetener is shaken with ice until well-chilled, then strained into a cocktail or wine glass. Though simple syrup can help you avoid the problem of graininess, some folks believe that using a little sugar instead (say, a teaspoon) can help boost the frothy texture of the shaken beverage—just shake and shake and shake until the sugar is completely dissolved and the drink is frosty and foamy.

The shakerato needs no embellishment, if you're not a purist, you might have fun experimenting with homemade flavored simple syrups (or spiking your afternoon shakerato with liqueur or amaro.)

Other Methods?

In Australia, ordering an iced coffee is likely to get you a mix of espresso with ice and vanilla ice cream. That probably counts as dessert (but we won't judge if you won't.)

What's your iced coffee method of choice? Are you a cold-brewer or hot? Have you tried Aeropress over ice?


The Holy Grail of Coffee: Caffe Shakerato

On a recent trip to NYC, I discovered the holy grail of all coffee drinks: the Italian caffe shakerato (pronounced: shake-er-ahto). I’ve always been a huge coffee lover – I especially have a soft spot for really strong iced coffees like Vietnamese iced coffee over condensed milk, called cà phê ?á, and San Francisco’s Philz mint mojito iced coffee.

Recently, I’ve loved learning about how various cultures around the world take their coffee. You’ll never find a cup of regular ole’ Joe in Paris, as they only serve espressos with a small cookie on the side and the Turkish love their cups strong, thick and muddy.

A shakerato literally has 3 ingredients, and they’re all shaken together in a martini shaker (I use an old salsa jar). The shaking action emulsifies all the ingredients making it taste creamy despite the fact that there is no dairy in it. The Italians – never one to skip out on their daily coffee – take their coffee this way in the summer – shaken and poured over ice. It’s brilliant! So I decided to try and recreate it at home.


Shakerato Giamaica Coffee

Shakerato is the Italian alternative to your afternoon iced coffee. It is round, low in acidity, and so refreshing. Simone Frasi, the master roaster of Giamaica caffè, takes his shakerato rigorously without sugar and loves to serve it in a martini cocktail glass.
Don’t be fooled. You don’t need a fancy shaker to make this coffee. We use a jar!

SERVES: 3 cups of coffee
TIME: 15 minutes

3 tablespoons Giamaica Moka Coffee grinds
12 ice cubes + optional for serving
Sugar (optional)

  1. Brew your coffee using a stovetop Moka.
  2. Fill the Moka pot bottom chamber with water until you cover half of the safety valve.
  3. Fill the basket filter with Giamaica Moka ground coffee, pressing gently.
  4. Close the Moka pot with the upper chamber and put it on the stove on medium-high heat.
  5. Wait for the coffee to start brewing, when the gurgling sound gets intense, turn off the heat.
  6. Prepare a cocktail shaker or a glass jar with a lid.
  7. Add ice cubes and pour in the hot coffee directly from the Moka pot.*
  8. Start shaking moving your hands in circles: the ice cubes should move in and out the coffee, creating an emulsion and a nice, thick foam.
  9. Shake for around 5 minutes and pour over ice in a cocktail glass.

*Add sugar at this step, if you’d like. We recommend trying Giamaica shakerato black to experience its full aromatic magic.


Giada De Laurentiis’ Two-Ingredient Italian Iced Coffee Tastes Fancy Thanks to This Surprisingly Easy Technique

We’re firmly of the mind that iced coffee beats hot coffee any time of year. When fall comes around we get our pumpkin spice lattes iced, and zingy peppermint mochas in the winter are even better when they’re nice and cold. So when we heard that Giada De Laurentiis had a special Italian iced coffee recipe to share, we were totally on board. After all, her iced Italian Dalgona coffee was good enough to become a staple of our summer, so we just had to give this one a try. It’s her Italian shakerato iced coffee!

There are a couple of things that we love about this coffee. First of all, it’s all about the technique, not about any fancy ingredients, so it won’t send your coffee budget through the roof. Secondly, it’s super customizable, as you’ll learn later.

So, what exactly is a shakerato? According to De Laurentiis, it’s a shaken, sweetened iced espresso drink that’s available at basically every cafe in Italy. In the traditional recipe, espresso is shaken with ice and simple syrup until it gets nice and frothy, and it’s usually served in a fancy martini glass or champagne coupe with or without ice. Two ingredients, a quick shake, and you’ll feel whisked away to Italy with every sip.

De Laurentiis offers several variations on the traditional recipe. For one thing, she likes to use agave nectar in her shakerato instead of simple syrup. De Laurentiis also says that you can include fun add-ins like Nutella or Bailey’s Irish Cream for extra indulgent flavor, or you can add milk to the shaker so that the drink gets even more frothy.

If you want to feel really Italian, you can add lemon zest to your shakerato. Apparently they love the combination of espresso and lemon &ndash De Laurentiis has another shakerato recipe on her site that’s made with sweet and boozy limoncello.

Feel free to play with the recipe. Use room temperature or cold espresso or iced coffee as your base, but then switch things up with flavored simple syrup, agave nectar, a splash of creamer, or some of your favorite non-dairy milk to make the recipe your own. As for us? An iced pumpkin spice shakerato sure sounds like it would hit the spot right about now.

Before you go, check out our gallery below:


ICED COFFEE COCKTAIL | Caffe’ Shakerato | Espresso Martini

Enjoy the next instalment of Vincenzo’s Plate with Aperitivo and check out some of Vincenzo’s recommended side dishes to enjoy along with your glass of Italy…!

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Italian Iced Coffee Cocktail

INGREDIENTS:
30ml Baileys
1 teaspoon sugar
1 shot of espresso (chilled)
½ cup of ice

UTENSILS:
Martini glass
30ml shot glass for measuring
Cocktail shaker
Cocktail strainer
Stirrer

METHOD:
1. Fill the shaker with ice to prepare for your Iced Coffee Cocktail!
2. Add a short black (or a shot of espresso)
3. Add 30ml Baileys and 1 tspn of sugar
4. Cover the shaker – and shake mixing it together really well for around a minute
5. Remove the cover and put the strainer over the top, before pouring the contents into a Martini glass.
APERITIVO TIP: Double the ingredients for two servings!
HOW TO SERVE:
Place 2 x short straws over the top of the glass, laying them horizontally. Sift cocoa over the top, so that the straws create two lines at the top of the Iced Coffee Cocktail, while the rest of the cocoa covers it.

VINCENZO’S PLATE TIP: If you have some choc-coffee beans, place them in the centre for added presentation…and serve with FRESH CANOLLI for an irresistible combination.
E ora si mangia, (e si beve) Vincenzo’s Plate…Enjoy!

Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
Walter Gaeta Website: http://bit.ly/waltergaetamusician

#VincenzosPlate is a You Tube channel with a focus on cooking, determined to teach the world, one #videorecipe at a time that you don’t need to be a professional #chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).

#shakerato #icedcoffee #icedcoffeecocktail #coffeecocktail #espressococktail #espressomartini #martini #easyespressomartini #coffeemartini #delighticedcoffee


Italian bars, especially those that are on the fancier side, will take your standard shakerato and do it up even more. For instance, you might get a wine glass lined with a spiral of chocolate syrup before the frothy coffee is poured in. Some places may add or substitute vanilla gelato for the ice, while others add cream or booze. Martini glasses or champagne flutes are the traditional glassware used for a shakerato.

For your special variations, you can garnish it with a coffee bean or dust the glass rim with cocoa powder. You may even top it with a tower of whipped cream.

If you don't want to add cream or coffee liqueur, but you want to booze it up, consider adding rum, sambuca, or amaretto.


Italian shaken iced coffee: Caffè shakerato &rarr

We love iced coffee around here at Freckle & Fair. Give us an iced coffee and a bagel and we'll give you our first child. And call us basic, but we believe there are four seasons: iced coffee season (summer), pumpkin spice latte season (fall), peppermint mocha season (winter) and getting drunk on patios season (spring).

However, Italy doesn't do Starbucks and so my iced coffee consumption has been way down outside the house. But Starbucks is basically a rip off of Italian coffee shops, and we know the original is always better. So yes, I think I may have found something better than the iced coffee: the caffè shakerato.

The caffè shakerato is as fun as it sounds. Take a shot of espresso, some ice, and some sugar if you so desire, place it in a cocktail shaker, and jiggle it all together! The result is a frothy, cold beverage that's stronger (i.e. better) than a regular cold coffee drink and is almost as quick to sip down as a shot of espresso. Perfection! In Italy, they even serve the caffè shakerato in a fancy glass, like a martini glass, with some cocoa on top.

So, drop your clear plastic cups with the green straw and get on the caffè shakerato train. They're insanely easy to make and you'll impress all your friends with your worldliness. Just don't tell too many people or it'll become too mainstream and you'll have to go back to flat whites.


Sea Salt Shakerato

Erics Kun

Coffee is brewed with the Vietnamese drip filter known as a phin, then shaken with condensed milk, whole milk, ice, and for the pièce de résistance, a touch of sea salt in this foamy, frothy drink. Erics Kun

Sahra Nguyen of New York’s Cafe Phin created this sea salt-spiked Vietnamese iced coffee in honor of her mother, who grew up in a fishing village by the sea in Nha Trang. The hit of electrolytes also makes it a fantastic, nonalcoholic brunch drink.

What You Will Need

Sea Salt Shakerato


Watch the video: Πώς να φτιάξετε τον δικό σας παγωμένο Aurile Καφέ (January 2022).