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Photo by Leo Gong

Caffe Shakerato Con Cioccolato
Iced coffee and espresso drinks make perfect summertime coolers. This one, created by Clay Gordon of New World Chocolate Society and featured in Michael Turback’s scrumptious book, Mocha, is a perfect example.


1 oz. espresso, room temperature
1 tsp. simple syrup
A few drops of vanilla extract
1 1/2 oz. chocolate syrup
Cracked ice
Tools: muddler, shaker, strainer
Glass: highball
Garnish: lemon or orange twist


Fill a shaker halfway with cracked ice. Pour espresso, simple syrup and vanilla over ice. Shake vigorously for 30 seconds and strain into a chilled glass that has been lined with a spiral of chocolate syrup. Garnish. Makes one serving.


Michael Turback, Mocha, Ten Speed Press





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