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Feature image of a double shot iced shaken espresso. Foam drips down the glass of a double shot iced shaken espresso.

Double Shot Iced Shaken Espresso (with Variations)

Lindsey Neumayer
This double shot iced shaken espresso is a homemade version of a coffeehouse favorite! The best part is that it is easily customizable to your preferences, and you can make it in a matter of minutes!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Drinks
Cuisine American, Italian
Servings 1
Calories 135 kcal

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Equipment

  • 1 espresso maker
  • 1 cocktail shaker
  • 1 drinking glass 12 ounce capacity, or larger

Ingredients
  

Double Shot Iced Shaken Espresso

  • 2 ounces espresso
  • 2 ounces milk whole, 2%, or non-dairy
  • 0.5 ounce simple syrup

Chocolate Iced Shaken Espresso

  • 2 ounces espresso
  • 2 ounces milk whole, 2%, or non-dairy
  • 1 ounce chocolate syrup

Brown Sugar Oat Milk Shaken Espresso

Instructions
 

Double Shot Iced Shaken Espresso

  • Prepare a double shot of espresso according to your manufacturer’s instructions. Allow the shot to cool for a few minutes.
  • Fill a cocktail shaker with ice. Use large ice for best results.
  • Slowly pour the espresso over the ice.
  • Pour the simple syrup over the ice.
  • Shake vigorously for 30 seconds.
  • Fill your preferred glass halfway with ice.
  • Pour the shaken espresso and syrup over the ice.
  • Top with preferred milk and serve immediately.

Chocolate Iced Shaken Espresso

  • Prepare a double shot of espresso according to your manufacturer’s instructions. Allow the shot to cool for a few minutes.
  • Fill a cocktail shaker with ice. Use large ice for best results.
  • Slowly pour the espresso over the ice.
  • Pour the chocolate syrup over the ice.
  • Shake vigorously for 30 seconds.
  • Fill your preferred glass halfway with ice.
  • Pour the shaken espresso and syrup over the ice.
  • Top with preferred milk and serve immediately.

Brown Sugar Oat Milk Iced Shaken Espresso

  • Prepare a double shot of espresso according to your manufacturer’s instructions. Allow the shot to cool for a few minutes.
  • Fill a cocktail shaker with ice. Use large ice for best results.
  • Slowly pour the espresso over the ice.
  • Pour the brown sugar simple syrup over the ice.
  • Shake vigorously for 30 seconds.
  • Fill your preferred glass halfway with ice.
  • Pour the shaken espresso and syrup over the ice.
  • Top with oat milk and serve immediately.

Notes

This double shot iced shaken espresso is best served immediately, but you can store it in the fridge in an airtight container for up to 24 hours.
Using large ice cubes will help keep your espresso from diluting while you shake it. Use espresso ice cubes for an added boost of caffeine!

Nutrition

Calories: 135kcalCarbohydrates: 29gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 43mgPotassium: 179mgSugar: 28gVitamin A: 92IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg
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Keyword: coffee, espresso, iced espresso