Caffe Shakerato con Cioccolato -

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Caffe Shakerato con Cioccolato

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By Michael Turback

Posted December 30th, 2007

This article is reprinted with permission from Mocha, by Michael Turback, (2007, Ten Speed Press)

Servings:	1
Author Notes:	This particular recipe was contributed to my book by Clay Gordon of Larchmont, New York's New World Chocolate Society. Agitation is the essence of this popular Italian coffee bar specialty. The drink takes shape when freshly pulled shots of espresso and chocolate syrup are combined with cracked ice and a bit of sugar in a cocktail shaker. It's shaken vigorously to aerate the espresso, then strained into a slim cocktail flute. At its best, the shakerato retains both chocolate richness and espresso complexity, layered with an attractive head of reconstituted creama. Clay Gordon recommends chilling the glasses in advance and using prepared simply syrup (equal parts sugar and water, boiled and cooled) rather than granulated sugar as the syrup dissolves more quickly in the cold liquid.
Ingredients:	1 ounce espresso, at room temperature 1 teaspoon simple syrup a few drops of vanilla extract 1 1/2 ounces chocolate syrup twist of lemon or orange peel for garnish
Instructions:	Fill a cocktail shaker halfway with cracked ice cubes. Pour the espresso, sugar and chocolate syrups, and vanilla over the ice. Shake vigorously for at least 30 seconds and strain into a chilled glass that has been lined with a spiral of syrup. Garnish with a citrus peel.

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Comments

	This drink is soooo good, and addictive! Written by: Rowan 10 October 2008
	I am totally addicted to this drink. My brother, who is lactose intolerant, is also a fan. He used to love coffee drinks, but loves this one cause no milk products!

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