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Shakerato Fizz with Toasted Coconut

Shakerato Fizz with Toasted Coconut

With temperatures starting to heat up here in New York, it’s finally time for iced beverages again. So we thought we’d share a recipe for something a little more exciting than your regular iced coffee. We’ve combined a traditional Italian caffè shakerato – an iced “shaken coffee” – with club soda to create a refreshing coffee fizz. We swapped out the plain simple syrup with a toasted coconut syrup for a little extra flavor and richness (and because I love all things coconut). Shake one up and enjoy!

Shakerato Fizz with Toasted Coconut and HEWN Leverage Brass Bottle Opener

Shakerato Fizz with Toasted Coconut

2 oz espresso
3 tsp toasted coconut syrup (or to taste, recipe below)
club soda or seltzer
1/2 & 1/2 or coconut cream

Combine espresso and toasted coconut syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously for 15 – 30 seconds. Strain the liquid into a highball glass filled with large ice cubes and top with club soda and a splash of 1/2 & 1/2 or coconut cream.

Toasted Coconut Syrup

1 cup unsweetened shredded coconut
1 cup coconut sugar (or sub brown or white sugar)
1 cup water

Toast coconut in a pan on low heat until golden brown, being careful not to burn it. Add the toasted coconut to a small saucepan along with the sugar and water and bring to a boil, stirring until the sugar is dissolved. Remove from heat, cover, and let steep for at least 30 minutes and up to 4 hours. Strain syrup through a fine-mesh sieve into a mason jar or resealable glass bottle. Be sure to push down on the solids to extract as much syrup as possible.

  • Post author
    Danielle Pecora

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