Coffee recipes · Make it at home
An iced shaken espresso is espresso shaken briefly with ice and a little sweetener, then finished with milk if you like. The shake chills, dilutes, and aerates the coffee for a lighter, frothy texture.
Yield1 drink
Active time5–7 min
Coffee baseEspresso + ice
Ingredients & equipment
- 1 double espresso (around 35–45 g; adjust to taste)
- 120–160 g ice
- 1–2 teaspoons syrup or sugar, optional
- 30–80 ml cold milk or oat milk, optional
- A sturdy shaker with a vented, properly closed lid and a tall glass
How to make it
- Brew a double espresso. If using granulated sugar, dissolve it while the espresso is still warm.
- Let the shot cool briefly. Add espresso, ice and optional syrup to a shaker that is safe to use with the drink temperature.
- Seal and shake for about 8–12 seconds. Do not seal boiling or steaming-hot coffee.
- Pour into a tall glass, top with a splash of milk if desired, and drink while cold.
Why shake instead of just pour over ice?
Shaking rapidly cools and aerates espresso, adding a temporary foam and some dilution. If you want a straightforward coffee over ice rather than froth, see our basic iced coffee recipe.
Use the right coffee base
Espresso concentration matters because the ice melts. If the finished drink tastes thin, try less milk or a slightly more concentrated espresso recipe before just adding more syrup. For a detailed hands-on recipe, read How to Make Iced Shaken Espresso at Home.
