Smooth and suave, this is the perfect finisher for any cocktail or dinner party. There’s just one rule to follow – be sure to shake, and not stir.
Serves: 1
Prep time: 15 minutes
Cook time: 5 minutes
Difficulty: easy
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Ingredients
40 g sweetened condensed milk
1 lungo shot espresso, chilled
Ice-cubes
Coffee beans, to garnish
Jaggery Syrup
100g jaggery, grated
3 tbsp water
Method for Espresso Shakerato
1. Make the Jaggery Syrup: Place the jaggery and water in a small saucepan over medium heat and stir until dissolved. Bring to a boil and simmer, without stirring for 2 minutes to thicken slightly. Cool, then transfer to an airtight jar or container.
2. Make the Shakerato: Place the condensed milk, chilled espresso and 2 teaspoons of the jaggery syrup in a cocktail shaker. Fill the shaker with ice and replace the lid. Vigorously shake until combined.
3. Strain the contents of the cocktail shaker into a coupe glass. Garnish with coffee beans to serve.
Handy Hints for your Espresso Shakerato
- Store the remaining jaggery syrup in an airtight container in the fridge for up to 3 months.
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Pair with the show-stopping Dark Chocolate and Cherry Mousse Tacos with Vanilla Crème for a luxurious after-dinner treat like no other!
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