Recipe: Shaked coffee

For those who don't want to give up the pleasure of coffee even in the summer, however, there is a way to savor its aroma even cold by preparing shaken coffee! This is a tasty variation of the classic after-meal espresso made with coffee, ice and liquid sugar. Each bartender has his own secret recipe but the feature that unites all the variations consists of a foamy and compact foam, similar to the cappuccino cream that is created after shaking the ingredients! Two inviting layers, one of coffee and the other of foam, that will make you lick your mustache! INGREDIENTS: Espresso coffee 100 g Liquid cane sugar 50 g Ice 200 g PREPARATION: To prepare the shaken coffee, start by cooling the martini cup in which you will serve your coffee. Alternatively, you can cool the cup for a few minutes in the freezer. While it is cooling, take the shaker and fill it with 8-10 ice cubes and add the liquid sugar. Then pour the coffee. It is essential to pour the coffee into the shaker last to prevent the heat of the coffee from melting the ice and causing less formation of the compact foam that characterizes this drink. In fact, once the coffee has been poured, the shaker must be closed quickly and shake vigorously. Just shake for about 10-15 seconds. Place the strainer on the bottom cup of the shaker to filter the coffee. If you don't have a strainer, you can use a teaspoon to block the ice inside the shaker. Then pour into the now cold cup and… enjoy your shaken coffee! STORAGE: It is advisable to consume the shaken coffee as soon as it is ready to fully enjoy its aroma and with the compact foam that characterizes it. ADVISE: Flavor your coffee with liqueur such as Grand Marnier and Bayley's, to be added to the shaker before pouring the coffee Source: Giallozafferano