Shaken Espresso
Shaking chills and aerates espresso into a light foam that a simple iced latte cannot make. A small milk splash softens the edges without turning it into a full milk drink.
Non-alcoholicMake it like a pro.
- 01
Brew the espresso and stir in the maple syrup while it is hot.
- 02
Add half the ice to a shaker, pour in the espresso, and shake firmly for 10 seconds.
- 03
Strain over the remaining ice in a small glass, then add the cold 2% milk along one side so the foam stays visible.
Tools for This Recipe
Helpful equipment for making this recipe at home.
A practical stainless-steel shaker for chilled cocktails and mocktails.
View on AmazonEspresso makerHome Espresso MakerAmazon searchBrowse home machines for brewing espresso-based drinks.
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Easy swaps
- Omit maple syrup for an unsweetened, sharper drink.
- Use unsweetened almond milk for a lighter splash; protein and calories will change only slightly at this amount.
Mixpert tips
- Use fresh, large ice in the serving glass rather than transferring the broken shaking ice.
- Shake for a full 10 seconds; a lazy swirl will chill the coffee but will not build the characteristic foam.
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Shaken Espresso FAQs
Can I shake espresso with milk already in the shaker?
You can, but this version shakes the espresso and maple syrup with ice first to create a light coffee foam, then adds a small splash of cold milk in the serving glass. Shaking the milk changes the texture and can mute the visible foam. Use fresh ice for serving.
Why shake espresso?
Shaking with ice cools and aerates it, producing a light foam and a different texture from poured iced espresso.
Is this an iced latte?
No. The drink is mostly espresso with only a tablespoon of milk, while an iced latte is milk-forward.