Shakerato
HB-16483 · Hand-built original · Korean
Hot espresso shaken hard over ice with sugar syrup until frothy and chilled, poured out under a dusting of cinnamon and a few whole coffee beans.
KoreanDrinkVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumHigh Fiber
Main ingredient: espresso
Pairs well with: cookies, biscotti, castella cake, croissant
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 paper cups ice
- 1 tablespoon sugar syrup
- 2 shots espresso
- a little coffee beans
- a little cinnamon powder
Method
- Pour the sugar syrup into a cocktail shaker first so it sweetens evenly as the drink shakes.
- Fill the shaker with the ice, right to the top.
- Pull the two espresso shots fresh and pour them in hot over the ice.
- Seal the shaker and shake with real force until the tin frosts and the espresso foams.
- Strain or pour the shaken coffee into a chilled cup, leaving the spent ice behind if a smoother drink is preferred.
- Dust the foam with cinnamon powder and float a few coffee beans on top.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).