I know … I know. Summer is ending, but is it really ever too late for an shaken iced coffee treat?
I didn’t think so.
As with many of the other things I’ve learned to create since arriving in Italy, this icy coffee beverage evolved out of necessity.
– It’s 100 degrees in the shade
– Italians are worried we’ll die if we activate the AC
– I miss Starbucks. (There I said it!)
>> One shot of espresso
>> 1/2 cup of milk
>> 8-10 ice cubes
1. The basis of any good coffee drink is a hefty, flavorful espresso. I like Aiello. It is from Calabria.
2. In a cocktail shaker (who KNEW they could be used for non-alcoholic treats?) combine espresso, milk and ice.
3. Add slightly more sugar than you would for a hot cappuccino and sprinkle with cocoa. Sometimes when I am feeling frisky I add a spoon of vanilla syrup. Yum!
4. And shake shake shake … shake shake shake … shake your groove thing, Awe! Shake your groove thing. And, yes. I actually dance a bit and sing this song as I shake.
5. Pour into a glass, collect foam from the bottom of the shaker, add to the top of your glass and garnish with cocoa.
My recipe too basic for you? Here are few more caffé shakerato recipes you might enjoy.
Shakerato with Ice Cream
Have you ever had a caffé shakerato? Do you have yours at breakfast or is it better as an afternoon or evening snack?
* Happy Labor Day to our US-based buddies and a big hug and prayer to our friends along the Gulf Coast. We’re thinking about you …