Apart from the more obvious benefits of this beautiful summer weather, it's also given me the opportunity to dust off some all-but-forgotten favourites we used to enjoy in Italy. One of these is the 'Caffe Shakerato', pronounced as you would expect. It seems incredible that simply shaking strong sweet espresso with ice can produce such a dense, creamy foam but it does. Just look at the photo - there is no milk or cream there, only espresso, sugar and ice.
Normally, I loathe coffee with sugar in, to my mind it's like drinking hot, liquid coffee cake. My usual espresso is strictly unadulterated - no milk, no sugar and certainly no flavoured syrups. However, I make an exception in this case - you really do need a touch of sweetness when drinking coffee at these icy temperatures.
It goes without saying really that the quality of your caffe shakerato depends on the quality of your espresso.
RECIPE - enough for 2
3 small cups of freshly made espresso
2-4 teaspoons of sugar (depending on taste)
ice
Add the sugar to the espresso while it's still hot so it dissolves completely.
Half fill a cocktail shaker with ice, pour in the sweetened espresso and shake vigorously for a minute or two until you have a rich, creamy foam. Serve in chilled martini glasses or champagne flutes.
A perfect ending to an al fresco lunch or dinner.
I've never tried iced black coffee before but I am partial to Vietnamese iced coffee. It's amazing the foam created here just with the 3 ingredients!
ReplyDeleteThanks for sharing good and helpful article with us. This is very helpful for me.
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What a great recipe. Many thanks for the share!
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