Sometime last year, that one really famous coffee chain (wink wink) came out with a shaken espresso that quickly became extremely popular. It even became a favorite of mine when I would visit to take advantage of some free WiFi. But recently, I learned that a shaken espresso is exactly what it sounds like. Aside from the additions of milks and flavors, it’s simply a double shot of espresso that has been shaken up with ice.
Now, you might be thinking, ‘duh, who didn’t know that’? Well, the answer is me. And if you were like me until this very moment, you’re welcome! Now you can easily make a deliciously frothy espresso beverage at home in under 5 minutes, and for less than a dollar!
When I make this recipe, I love to use ingredients that meet my own quality standards. This includes using raw, unfiltered, local honey, raw milk and cream, and homemade vanilla. With the amounts used, even these higher quality ingredients came out to about 50 cents per coffee. If you opt for the more accessible ingredients, you could be spending pennies per cup and saving SO much money on your daily coffee!
Of course, you can change up the flavors, but honey and vanilla are simple and enhance the flavor of most coffee roasts really well. I’ve made a few flavored simple syrups, and they also turn out great in this beverage.
I do feel the need to add that I do not personally own an espresso machine. I do own a stovetop Moka Pot, and a Ninja coffee maker that makes a ‘specialty concentrate’. In the photos, I’ve used 4 ounces of the ‘concentrate’ as I feel it lends the closest boldness to a double shot of true espresso.
How to Make A Shaken Espresso at Home
If you’re using honey as your sweetener, it is important to add it either under your espresso or after, when it’s still hot. Adding honey to cold liquids often leads to a sticky mess and poor incorporation of the honey flavor. Begin by adding your honey and vanilla to your jar. Add your brewed espresso right on top, cover with a lid, and shake vigorously for 30 seconds to 1 minute. As you shake, the oils in the coffee will emulsify with the ice and create a large amount of froth on the top. If you’re not one for creamy beverages, you can absolutely stop here and enjoy this bold, frothy drink.
From here, add your milk or cream of choice, and enjoy! You can throw in some additional ice if you’d like, but it’s already plenty cold for my liking!
Make this quick beverage for a guest, and they’ll be thoroughly impressed! I hope you enjoy making this cheaper, customizable version of a fan favorite. If you love it, rate the recipe and don’t forget to pin it from right here in the recipe!
Honey Vanilla Shaken Espresso
Equipment
- 1 Espresso machine or close equivalent from coffee maker
- 1 Mason Jar with Lid
Ingredients
- ¼ tsp Vanilla
- 1 Tbsp Honey
- 1-2 Shots Brewed Espresso Or your coffee maker's equivalent
- ½ Cup Ice
- 4-6 oz Milk
- 2 oz Heavy Cream (optional)
Instructions
- Add your vanilla and honey to the bottom of your mason jar before brewing your espresso. This way, the honey will melt when the coffee is brewed on top.
- Brew your espresso either directly into the mason jar or add it to the jar after brewing. Give it a slight stir to melt and dissolve the honey.
- Add your ice to the jar, place the lid and ring on tightly, and shake vigorously for 30 seconds to 1 minute. The ice will emulsify with the oils in the coffee, and create a large frothy top.
- Add your milk of choice. I prefer raw milk for easier digestion, but you can use any milk or milk substitute.You can add extra ice, or top with frothy cream if you'd like.
Notes
- If you add the honey after you’ve shaken your coffee and ice together, it will not incorporate well. If you forget the step, you can, of course, use a different sweetener, but you won’t get the honey flavor.
- I love to use and Italian Roast to make this beverage, but it truly doesn’t matter.
- In the photos, you’ll see that I do not, in fact, have an espresso machine, and I’m just using my coffee machine’s equivalent, which actually makes a 4oz ‘concentrate’. You can absolutely use stovetop espresso made in a Moka Pot, or just make a double. I think my 4oz ‘concentrate’ creates the flavor level of a double shot of espresso. (Baristas, don’t come for me, unless you want to buy me an espresso machine.)
- I choose to use homemade vanilla, raw, unfiltered honey, and raw milk and cream. Those are my personal ingredient quality preferences, but the conventional versions of these things will absolutely make a delicious drink as well!
