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
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.