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
- 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.