the Sage Test Kitchen
Eastern Shekarato
This Italian iced coffee is frothy and chilled! Energetic cocktail-shaker action yields a light frothy topping and the cold brew and condensed milk make for a sweet caffeine hit. Cin cin miei amici!
Shop specialty beans at beanz.com15 mins total time
5 mins active time
Easy
Serves 1
Ingredients
Measurements:
40 g condensed milk
1 lungo shot espressochilled
Ice-cubes
Coffee beansto garnish
For the jaggery syrup
100 g jaggerygrated
3 tbsp filtered water
Instructions
- 1To 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.
- 2Place 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.Tip: Store the remaining jaggery syrup in an airtight container in the fridge for up to 3 months.
- 3Strain the contents of the cocktail shaker into a coupe glass. Garnish with coffee beans to serve.
