I wasn't a fan of iced coffee until I was introduced to Café Shakerato in Italy a few years ago. As I fancied a longer drink in 34C temperatures in Hampshire this week, I experimented with an Iced Latte. Not sure this is how coffee shops make their's, but this works for me. A stainless steel cocktail shaker does seem to make the best foamy coffee. If you don't have one just make sure you use something that seals very well!
Serves 1
1 large espresso coffee
1 large expresso cup of cold whole milk
6 large ice cubes
Sugar to taste
Make your espresso and tip into the cocktail shaker with half the ice, and sugar if you take it. Ensure the lid is on well and shake until the metal feels cold to the touch and you can't hear the rattling of the ice cubes.
Pour the foamy coffee into an insulated cup. Stir in the cold milk, and add more ice to keep it cold.
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