Ina Garten Vanilla Coffee Shakerato

Ina Garten spotted a coffee shakerato in Bon Appétit magazine and gave it her own spin. Six ingredients, no cooking, and five minutes is all it takes. Sweetened condensed milk, a splash of Kahlua, and vanilla pull this icy drink together into something special.

This shakerato is one of those simple recipes that feels far more impressive than the effort behind it. Shake it up for a quick dinner for two or keep it in your back pocket for lazy weekend afternoons.

Ina Garten's vanilla coffee shakerato comes from her Go-To Dinners cookbook, tucked into the breakfast-for-dinner chapter. The idea is a riff on the Italian caffè shakerato, a drink built on espresso shaken hard with ice until it foams.

What sets Ina's version apart is the sweetened condensed milk. It adds body and richness that regular sugar or simple syrup alone can't match. A pour of Kahlua deepens the coffee flavor without overpowering it.

A full 30 seconds of hard shaking is the key move here. That vigorous shake creates the frothy, creamy top layer that makes a shakerato look and taste like a pro-level drink. Use a large cocktail shaker so the ice has room to move.

Ina Garten Vanilla Coffee Shakerato

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Course: Breakfast, DrinkCuisine: American, ItalianDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking timeminutes

A frothy iced coffee cocktail inspired by the Italian caffè shakerato. Sweetened condensed milk, Kahlua, and vanilla give this five-minute drink a rich, creamy finish.

Ingredients

• 3/4 cup espresso or strong coffee, regular or decaf (see notes)
  

• 2 tablespoons sweetened condensed milk
  

• 2 tablespoons simple syrup (see notes)
  

• 2 tablespoons Kahlua liqueur
  

• 1 1/2 teaspoons pure vanilla extract
  

• 1/2 cup half-and-half
  

Directions

• Combine the espresso, sweetened condensed milk, simple syrup, Kahlua, and vanilla extract in a large cocktail shaker. Stir until everything is well mixed.
• Fill the shaker with ice and shake vigorously for 30 seconds. The mixture should be frothy and ice cold. Divide between two 8-ounce glasses, pouring in the ice along with the drink. Serve right away.

Notes

• Ina uses the "long" rather than "short" setting on her espresso machine. Strong brewed coffee works just as well.
• For a non-alcoholic version, skip the Kahlua and add an extra tablespoon of simple syrup.
• OXO Steel cocktail shaker, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

Frequently Asked Questions

Can I make this shakerato without an espresso machine?

Yes. Strong brewed coffee works as a substitute. Ina Garten notes in the recipe that you can use strong coffee instead of espresso. A Moka pot, AeroPress, or French press brewed at double strength all do the job.

What can I use instead of Kahlua?

Any coffee liqueur will work, such as Tia Maria or Mr. Black. For a non-alcoholic version, skip the Kahlua entirely and add an extra tablespoon of simple syrup to keep the sweetness balanced.

Can I make the shakerato ahead of time?

You can mix the espresso, condensed milk, simple syrup, Kahlua, and vanilla ahead and refrigerate the base for up to 24 hours. Add ice and shake just before serving so it stays frothy and cold.

Do I need a cocktail shaker?

A cocktail shaker gives the best froth, but a mason jar with a tight lid works in a pinch. The key is shaking hard for a full 30 seconds so the drink gets icy and foamy.

Can I substitute the half-and-half with another milk?

Whole milk, oat milk, or coconut cream are all reasonable swaps. The drink will be slightly less rich without the fat from half-and-half, but it will still taste good. Skim milk tends to make it too thin.