Shakerato Food

HAZELNUT SHAKERATO

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan and heat over medium-low heat, stirring, until the sugar is completely dissolved, to make a simple syrup. Remove from the heat and let cool completely.
• Combine the espresso, hazelnut liqueur, coffee liqueur, 1 ounce simple syrup and hazelnut or oat milk in a shaker filled with ice (save the remaining simple syrup for another use). Shake and strain into a large wine glass, filled with ice.
• Garnish with grated espresso bean.

CAFFè SHAKERATO

Steps:

• Fill a cocktail shaker halfway with ice cubes. Pour the espresso over the ice. Add sugar or vanilla syrup to sweeten, if desired. Those with baroque palates may add vanilla extract or syrup, coffee liqueur, or lemon or orange twist. Shake vigorously for 10 to15 seconds and strain into a cocktail (Martini) glass or champagne flute.

SHAKERATO

Steps:

• Put hot espresso and sugar in a blender. Add ice and blend for 15 seconds. Serve in 2 Martini glasses. Garnish each with 1 lemon strip. It adds a zesty taste to the coffee at the end...enjoy!

LEMON SHAKERATO

Steps:

• Combine the coffee, agave and lemon zest in a shaker half-filled with ice. Shake vigorously for 30 seconds, until frothy. Empty the shaker into a rocks glass.

ICED COFFEE SHAKERATO

Steps:

• 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.
• 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.

CAFFè SHAKERATO

Steps:

• Combine 2 ounces strong cold-brew coffee and 1 ounce simple syrup in a cocktail shaker.
• Fill shaker with ice and shake vigorously (this is important; you really want to agitate the coffee) until outside is frosty and drink is light and frothy, about 1 minute.
• Strain into a small tumbler.

CAFFE SHAKERATO

Steps:

• In the base of a cocktail shaker, mix together espresso and sugar until sugar is dissolved. Fill shaker with crushed ice, close, and shake until shaker is frosted and mixture is foamy, about 20 seconds.
• Strain into a martini glass, top with a dollop of Coffee Whipped Cream, and serve.
• Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
• When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
• Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
• Yield: 1 1/2 cups

SHAKERATO

Steps:

• Make 1 shot fruity espresso and pour immediately into a cocktail shaker with 5 to 6 ice cubes. Add 4 teaspoons simple syrup and shake vigorously for 15 seconds. Strain into a glass. Serve immediately.