Caffè Shakerato (Iced Espresso Shake)

In Italy, caffè shakerato turns a short espresso into a crisp, elegant iced coffee without milk or blending. Fresh espresso is shaken hard with ice and a little caster sugar, then strained so the drink stays cold, concentrated and silky rather than watery. The signature feature is its dense, pale crema-like foam, created by aeration in the shaker, which softens the coffee’s bitterness while keeping its bold aroma. Served straight away in a chilled glass, it is a quick after-lunch or warm-weather coffee with a clean, bittersweet finish.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Italian café drink
Cooking style No-cook preparation • Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Ready in minutes: Fresh espresso, ice and sugar are shaken together for a fast iced coffee with no steeping or chilling required.
  • Naturally foamy: Vigorous shaking aerates the espresso and quickly chills it, creating a smooth foam without milk or cream.
  • Clean coffee flavour: A small amount of sugar softens the espresso’s bitterness while keeping the drink bold and aromatic.

Get the most out of this recipe

Timing notes

  • Serve immediately: Caffè shakerato is at its best straight after straining, while the foam is thick and the drink is fully chilled.
  • Work quickly after brewing: Let the espresso stand briefly so it is hot but not scalding, then shake while it is still fresh and aromatic.

Ingredient notes

  • Use fresh espresso: Freshly brewed espresso gives the strongest aroma and the best balance of bitterness, sweetness and crema-like foam.
  • Adjust the sugar: Use a little more caster sugar for a softer café-style sweetness, or reduce it for a drier, more espresso-forward drink.

Texture tips

  • Shake hard for foam: A firm, fast shake helps the ice chill and aerate the espresso, giving the drink its signature creamy top.
  • Strain cleanly: Hold back the ice when pouring so the drink stays smooth, cold and concentrated rather than watery.

Ingredient swaps

  • Use simple syrup: Simple syrup can replace caster sugar if you want it to dissolve more easily during shaking.

Equipment you'll need

Cocktail shaker Sieve / strainer
Ingredients
Instructions
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  1. Put a small glass in the fridge to chill while you make the drink. Brew the espresso and set it aside for 30 seconds so it is hot but not scalding.
  2. Fill a cocktail shaker with the ice cubes, then add the caster sugar and espresso. Seal and shake hard for 20 to 30 seconds, until the outside of the shaker feels very cold and the drink looks foamy.
  3. Strain into the chilled glass, holding back the ice. Serve immediately while the foam is thick and the coffee is still bold.

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Recipe notes

Tips

  • For the best foam, shake as vigorously as you can and do not skimp on the ice, as it helps aerate and chill the espresso quickly.
  • If you like it sweeter, increase the caster sugar to 15 g; if you prefer it drier, reduce to 5 g.

Substitutions

  • Replace caster sugar with simple syrup for faster dissolving; use 15 ml simple syrup in place of 10 g caster sugar.

Storage

  • Best served straight away. If it sits, the foam collapses and the drink becomes diluted.

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Caffè Shakerato (Iced Espresso Shake)
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Recipe overview

  • Servings: 1 glasses
  • Total time: 5min (5min active)
  • Difficulty: Easy
  • Cuisine: Italian
Beginner friendly
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Equipment you'll need

Cocktail shaker Sieve / strainer

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Caster sugar

1 cup ≈ 200 g
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