An encounter between an espresso and an excellent hot chocolate with an enjoyable hot-cold contrast. Prepare the espresso. Emulsify briefly the milk, cocoa and liquid sugar in a milk foamer switched in heating mode until the cocoa dissolves completely. Add the coffee to the shaker, mix cold and pour the contents into the large freddo glass. Whip up the milk froth and pour it into the glass until full. Garnish with a sprinkle of cocoa powder.

An espresso with warm emulsified milk served in a Large freddo glass.

A long espresso very similar to the shakerato but with the characteristics that the shaker emulsion makes it even more cold and delicate. Chill the large freddo glass beforehand. Pour the liquid sugar and coffee into the shaker with 4 ice cubes. Operate the shaker for about 10 seconds, then pour the contents (including any residual ice) into the glass.

An illy/Mio espresso with abundant cold emulsified milk served in a small Freddo glass

A long espresso chilled at the time of serving with the shaker, slightly more diluted than the iced espresso but definitely more full bodied thanks to the emulsion. Prepare the long espresso. Fill ¾ of the shaker with ice, sugar and coffee. Close the shaker and mix vigorously for a few seconds. Open the shaker, place the strainer on top and pour quickly into a large freddo glass.