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Ingredients
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Espresso
Sweetener (optional)
Ice & Serving
Method
Espresso
Brew
Pull two shots of espresso (about 2 oz / ~60 ml total) using a hot espresso machine. If using a stovetop Moka or strong brewed espresso-style coffee, brew about 2 oz of concentrated coffee. Use hot water to extract if needed and serve immediately.
Let the espresso rest 10–20 seconds so the crema stabilizes but the coffee remains hot — this ensures better emulsification during shaking.
Sweetener (optional)
If you want a sweetened shakerato, add 1 tablespoon simple syrup (or 1 teaspoon flavored syrup) to the hot espresso so it dissolves fully. Stir briefly to combine.
Ice & Shaking
Fill shaker
Fill a cocktail shaker about two-thirds full with cubed ice (≈1 cup). Pour the hot espresso (and syrup, if used) over the ice immediately. If you prefer a slightly lighter drink, add 1 oz cold water or chilled milk now.
Shake vigorously
Seal the shaker and shake as hard as possible for 12–20 seconds. The goal is to chill and vigorously aerate the espresso so it becomes frothy and slightly thickened. Shake until the outside of the shaker is very cold and you see a foamy head forming.
Double strain and serve
Strain the mixture through a fine mesh strainer (or the shaker strainer) into a chilled 16 oz serving glass filled with a few fresh ice cubes, holding back the larger ice shards. Aim for a thick, glossy foam on top.