How to Make a Espresso Shakerato
An Italian summer classic — espresso shaken hard with ice until it's ice-cold and crowned with a thick, frothy head.
- Serves
- 1 (5 oz)
- Time
- 3 min
- Skill
- Medium
- Gear
- Espresso machine + cocktail shaker
Ingredients
- 1 double espresso (36 g)
- A handful of ice
- Optional: 1 tsp sugar or syrup
Method
- 1
Pull a fresh double espresso and add sugar now if using, while it's hot enough to dissolve.
- 2
Fill a cocktail shaker with ice and add the espresso.
- 3
Shake hard for 10–15 seconds until the shaker is frosted.
- 4
Strain into a chilled glass — the foam will rise to the top.
Best results: Shake harder and longer than feels necessary; the frothy crown comes from aggressive aeration.
Why it works
The shakerato's signature crema-like crown is pure physics: violently shaking hot espresso with ice whips its natural oils and dissolved gases into a stable foam, the same way a cocktail 'dry shake' aerates egg white. Sweeten before you shake — sugar dissolves in the warm shot but never in the ice-cold, foamy result.
Frequently asked
How do I get more foam on a shakerato?
Use a truly fresh, oily espresso shot and shake harder and longer than feels natural — 15 seconds until the shaker frosts. Fresh beans and aggressive aeration are what build the thick head.
Is a shakerato sweetened?
Traditionally yes, lightly. Add the sugar or syrup to the hot espresso before shaking so it fully dissolves; adding it after leaves it grainy in the cold foam.
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.