Caffè Shakerato is the classic Italian way to enjoy iced coffee. Freshly brewed espresso is sweetened, vigorously shaken with ice and served chilled in a cocktail glass. The result is simple, refreshing and delightfully smooth.
In Italy, caffè shakerato is a popular summer treat served in cafés and bars across the country whenever the temperatures rise. It is known for its cold, creamy foam and intense coffee flavour carried by the espresso, brightened by just the right amount of sweetness.
This drink is made by dissolving sugar into hot espresso, then pouring the sweetened espresso over ice in a cocktail shaker and shaking until the mixture is well chilled and frothy. You can serve it straight into a chilled martini or coupe glass for an elegant touch.
It’s easy to make at home in only a few minutes. Use a good-quality espresso and a proper shaker to create that characteristic frothy top. The technique is quick and forgiving, and you can easily adjust the sugar to suit your taste.
How to sweeten your coffee
The simplest method—and the traditional approach—is to add sugar to the hot espresso and stir until it dissolves. Dissolving the sugar while the espresso is hot ensures an even sweetness in the finished drink.
Golden caster sugar or demerara give a slightly richer flavour, but regular white sugar works perfectly well and dissolves easily. Choose what you prefer or have on hand.
If you prefer a liquid sweetener, prepare a simple syrup by combining equal parts sugar and water and heating until the sugar dissolves. Cool the syrup before storing; it keeps well in the refrigerator and makes it easy to sweeten iced drinks evenly.
Top tips for making the perfect Caffè Shakerato
- Use espresso with a good crema: A machine-brewed espresso that produces a light crema helps create a silky, frothy top when shaken, giving the drink its signature texture.
- Add espresso while it’s still hot: Pouring hot, freshly brewed espresso into the shaker helps the sugar dissolve and encourages a better froth as you shake.
- Sweeten slightly more than hot coffee: Flavours are usually muted when cold, so try adding a touch more sugar than you would for a hot cup. Two teaspoons is a common starting point, but adjust to taste.
More Italian coffee recipes to try
Italian Desserts
Ricotta al Caffè
Drinks
Espresso Martini
Italian Desserts
Italian Affogato – Ice Cream and Coffee
Italian Desserts
Granita al Caffè con Panna (Coffee Granita)
Step By Step Photos Above
Most recipes include step-by-step photos and tips to help you get great results the first time.
Caffè Shakerato (Italian Iced Coffee)
By Emily
Equipment
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Cocktail shaker
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Espresso machine or a way to brew a very strong coffee
Ingredients
- 1 double espresso or very strong coffee (about 60ml / 1/4 cup)
- 2 teaspoons demerara or white sugar (adjust to taste)
- ice
Instructions
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Brew a double espresso (or a very strong shot of coffee). While it is still hot, stir the sugar into the espresso until it dissolves.
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Fill the cocktail shaker with plenty of ice, then pour the sweetened espresso over the ice.
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Shake vigorously for about 30 seconds, or until the shaker feels very cold and the drink is frothy. Strain into a chilled glass and serve immediately.
Notes
- Sweeten to your preference; omit sugar entirely for a less sweet, more espresso-forward drink.
- Both white and brown sugars work well; brown sugars add a deeper, slightly caramel note.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in savoury recipes unless another oil is specified.
- When using canned or jarred tomatoes I favour trusted brands for consistent flavour and results.
- Vegetable sizes in recipes are standard medium unless otherwise stated.
- Recipes are tested using a fan (convection) oven where indicated.
- Nutrition figures are estimates and should be used as a guide only.
Nutrition
Nutrition information is an approximation and provided for guidance only.