When shaken with a lot of ice and a splash of sweetener, espresso forms a creamy froth on top and becomes an infinitely more exciting beverage. Just ask the Italians, who taught us the genius of the shakerato. You can use regular milk instead of sweet and creamy condensed milk (a tip we took from Vietnamese Cà Phê Sữa Đá), but the simple syrup is essential for the finished texture.
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What you’ll need
Cocktail Shaker
$23 At Amazon
Hawthorne Strainer
$6 $5 At Amazon
1.25" Silicone Ice Cube Tray
$17 At Amazon
Recipe information
Yield
Makes 1 Servings
Ingredients
Preparation
Step 1
Combine espresso, sweetened condensed milk, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold and mixture inside is very, very frothy, about 30 seconds.
Step 2
Using a cocktail strainer or slotted spoon to hold back ice while allowing foam and some small ice chips to pass through, pour into an ice-filled glass.
