The Italian equivalent of iced coffee, the shakerato is a cold coffee without ice. But let's make it even easier and use Javy, a simple coffee concentrate.
The land of superstition, many Italians firmly believe that coldness results in sickness. This is precisely why the summertime coffee creations of Italy are cold, but not usually to the point of frozen. In fact, it isn’t rare to find Italians still sipping a hot espresso in August—it’s just the Italian way.
The preparation is simple. A bit of espresso and sweetener (should you choose) added to a shaker and then strained into none other than a martini glass. The result is a cold and frothy paradise that I’ve grown to love this summer!
But even better, sometimes shakerato is amped up with a shot of coffee liqueur like Baileys to give just an extra bit of decadent deliciousness.But, in this recipe, I’ve opted for a different (and more Canadian) substitution with maple syrup.
Mixing my two favourite things, maple syrup and iced coffee, this maple shakerato is the perfect marriage between my Canadian and Italian favourites.
Of course, being the Canadian that I am, convenience is a byproduct of the North American lifestyle which means that using a coffee concentration like Javy, rather than brewing my own espresso, is a great timesaver. However, feel free to substitute a long shot of espresso instead if you prefer a more traditional rendition.
Try this recipe for yourself and get ready to be making shakerato, sunshine or snowfall!
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Maple Shakerato
* Makes 1 serving *
INGREDIENTS
1 cup ice cubes
1 tablespoon maple syrup
1 tablespoon Javy Liquid Coffee Concentrate
1/2 cup hot water
METHOD
To a cocktail shaker, add ice, maple syrup, Javy and water. Shake vigorously for several minutes until a foam appears.
Strain and serve immediately!
