Anyone else?Īfter you’ve got lots of shaken creamy foam, strain out the ice and POUR your espresso into a tall glass. I like to use this moment to work out my morning frustrations- like, if I have to bend over one more time to pick up a lego my dog chewed up, I won’t be able to get back up-kind of frustrations. Shake vigorously for about 30 seconds to get lots of that amazing foam. Now it’s time to SHAKE it like you mean it. (See above for measurements or the recipe below.) (Those little tupperware containers work like a charm!)ĪDD the correct amount of simple syrup for the size you want.
#Hot shots espresso free#
If you don’t have a cocktail shaker, feel free to use any container with a tight fitting lid. We have one just like this copper one and we love it. Fill a cocktail shaker to the brim with ice. To Make this Iced Double Shot Espresso, simply…įirst, PULL however many shots you want (we like LOTS). But we’ve made it with almond milk (for Amy since she’s lactose intolerant) and it’s still SUPER delicious! You can add as much cream as you prefer, but for a true Starbucks experience, add on ounce for a tall, then add one tablespoon more for each size up. Cream or Milk of Choice – Adding heavy cream is what really sends this refreshing icy drink over the edge.But you can also make your own really easily! You’ll want 2 Tbsp for a Tall, 3 Tbsp for a Grande, and 4 Tbsp for a Venti. Simple Syrup – this is the one we use.
(See below for suggestions if you do not own an espresso machine.) Back in California, it’s hard to beat Blue Bottle. My favorite here in Denver is Novo Coffee.
If you’re looking for truly amazing espresso beans, I’d suggest finding a local roaster. Espresso – pretty obvious, right? Pull 2 shots for a Tall, 3 for a Grande, and 5 for a Venti.Only 3 Ingredients to make this Espresso Double Shot
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