Iced coffee isn’t just an American phenomenon. The Italians are into iced coffee, too, but they’ve put their own spin on it. While Italians love to linger over a meal, that same laid-back attitude doesn’t apply to making their iced caffè. Italians don’t let hot coffee hang around to cool off and, Dio mio, they wouldn’t think of making cold brew. Their choice? A shakerato (shock-eh-RAH-toe): Hot caffè shaken with ice to chill it quickly. What follows is the basic method for making Caffè Shakerato along with five variations.
– Combine 3/4 to 1 cup freshly-made espresso (2 long shots) or strong-brewed coffee with sugar to taste (the hot espresso helps dissolve the sugar quickly).
– Add 8 to 10 ice cubes (crack if large; about 1/2 cup total) in a pint-size Mason jar or cocktail shaker, close it, and shake the mixture vigorously until the jar feels cold.
– An American would drink this from the Mason jar with a straw.
– An Italian would strain it into two glasses (no ice). The foam is prized, so if there’s a good amount, spoon off and reserve the foam, pour the drinks, then divide the foam between each serving.