Shaken Iced Coffee

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Shaken Not Stirred Iced Coffee

Shaken, not stirred, that is how I make my iced coffee. For the past few years, cold brew has been all the rage, but last summer I happened upon a new trend. 

In both NY and Spain I found some of the best iced coffee was shaken and now I can't have it any other way.  

Best made with espresso, but it can be made with almost any kind of milk and any kind of sugar. For a lighter version I go with almond milk and palm sugar, for a richer flavor I go with coconut milk (the thick and creamy kind) and date honey. 

You can use a cocktail shaker for this, but I like to save my large jars of date honey and use them as my shaker. Usually I make it for two so it is a perfect fit.

This is the best way to get latte-like foam on an iced drink. 

  • Prep Time
  • 1Servings


  • 1 shot espresso
  • 1 teaspoon sugar of choice (palm sugar, date honey, coconut sugar)
  • ¼ cup milk of choice (almond, coconut)
  • 2 large ice cubes


1. Combine espresso, sugar, milk, and ice cube in a well sealed jar or cocktail shaker. 

2. Shake it up for about 30 seconds, until the container feels too cold to hold. 

3. Pour into a glass and then carefully add another large ice cube. Drink with a straw.