TL;DR: Learn how to make an unforgettable, almond-croissant-inspired iced shaken espresso at home using just four ingredients – espresso, milk, ice, and Nooly’s Almond Croissant Syrup. This iced shaken espresso recipe gets its signature frothy texture from vigorously shaking espresso with ice until it turns silky and aerated. Sweet, nutty, and bakery-inspired — it tastes like a bold iced coffee crossed with a fresh almond croissant. Read on for the full recipe, pro tips, and FAQs.
- Ingredients: fresh espresso, Nooly Almond Croissant Syrup, milk of choice, ice
- Method: shake espresso, syrup, and ice until frothy, then pour over milk
- Tips: add espresso, syrup, and ice to a shaker; shake hard for 30–60 seconds until frothy, creamy, and aerated. Pour over a glass filled with ice and top with milk.
- Buy Almond Croissant Syrup: order directly from Nooly for nationwide shipping.
What Is an Iced Shaken Espresso?
An iced shaken espresso is a cold espresso drink made by shaking warm espresso with ice and a sweetener (like syrup) until it becomes chilled, silky, and naturally frothy. The vigorous shaking aerates the espresso, creating a light, foamy texture that you don’t get from simply pouring espresso over ice.
Our Almond Croissant Iced Shaken Espresso takes that base and levels it up with Nooly’s Almond Croissant Syrup – adding warm, nutty, buttery, pastry-like flavor to the bold espresso.
The result? A drink that tastes like a bold iced coffee hooked up with a warm almond croissant and had a baby. We’re here for that.
If you want an iced shaken espresso recipe that feels elevated, unique, and ridiculously sippable, this is the one.
Ingredients for Iced Shaken Espresso
- 1 double shot espresso (about 2 oz – warm and freshly pulled)
- 1 tbsp (1 pump) Nooly Almond Croissant Syrup
- ½ cup milk (oat or almond gives the best flavor + creaminess)
- Ice (enough to fill your shaker)
Optional add-ins:
- A pinch of cinnamon for warmth
- A splash of almond milk foam on top (extra bakery energy)
- Extra ice if you prefer a lighter, super-cold drink
How to Make an Iced Shaken Espresso
This Iced Shaken Espresso recipe takes less than a minute and delivers café texture and big flavor.
- Add Ingredients to Shaker – Add ice, fresh espresso, and Nooly Almond Croissant Syrup into a cocktail shaker or mason jar.
- Shake the Espresso – Seal tightly and shake vigorously for 30–60 seconds until the mixture becomes pale, creamy, and lightly foamy. Pro tip: The longer the shake, the thicker the microfoam.
- Prep the Milk – Fill a glass with ice and pour in ½ cup cold milk (oat or almond recommended for best flavor with almond-croissant syrup).
- Combine and Enjoy – Pour the shaken espresso over the milk and ice. You’ll get a beautiful layered look with espresso foam on top, milk at the bottom. Leave it layered for presentation or stir to combine.
Tips for the Best Iced Shaken Espresso
Want the frothiest, dreamiest shaken espresso ever? These quick tips make all the difference.
- Use fresh, hot espresso. Foam only forms properly when the espresso is hot and just pulled.
- Load the shaker with plenty of ice. At least halfway full – more ice = faster chilling + thicker crema.
- Shake aggressively. Hard, vigorous shaking traps air and emulsifies espresso oils for that signature frothy texture.
- Use smaller or crushed ice for extra foam. It increases surface area and boosts aeration.
- Choose the right milk. Oat or almond milk pair best with almond-croissant flavors; full-fat dairy gives the richest texture.
- Adjust sweetness + strength to taste. Start with 1 tbsp syrup, then add or reduce based on how pastry-forward you want it.
- Serve immediately. The foam settles over time, so enjoy it right after shaking.
Frequently Asked Questions About Iced Shaken Espresso
What makes an iced shaken espresso different from an iced latte?
An iced shaken espresso is shaken with ice before being poured over milk, which creates a uniquely light, foamy, and aerated texture. An iced latte simply layers espresso over milk – no froth, no microfoam.
Why do you shake the espresso?
Shaking rapidly chills the espresso, creates microfoam, and naturally softens bitterness. The result is a smoother, creamier iced shaken espresso with better body and flavor.
Can I make an iced shaken espresso without a cocktail shaker?
Absolutely. A mason jar with a tight lid works great – just add ice, espresso, and syrup, then shake for 30–60 seconds. The texture will be very close to a café-style shaken espresso.
Do I need fresh espresso, or can I use cold brew?
Fresh, hot espresso is best for any iced shaken espresso recipe because the heat helps create foam when shaken. Cold brew or iced espresso won’t froth the same way, though the drink will still taste good (just less creamy).
What milk is best for iced shaken espresso?
Oat and almond milk pair perfectly with almond-croissant flavors, but dairy milk works too. Whole milk gives the creamiest result, while skim will produce a lighter drink.
How sweet is this iced shaken espresso recipe?
With 1 tbsp of syrup, it’s lightly sweet and pastry-inspired. Add more syrup for a stronger bakery-style flavor or reduce it for a more espresso-forward drink.
Can I make this sugar-free?
Yes. You can use a sugar-free almond syrup – just note that it won’t replicate the rich, bakery-like flavor of Nooly’s Almond Croissant Syrup.
Can I use espresso from a pod machine?
Yes – espresso from an espresso machine, Nespresso, or similar pod machine will all work. Just make sure it’s hot when shaken to get proper foam.
Can I prep an iced shaken espresso recipe ahead of time?
Not really. Iced shaken espressos are best served immediately — the microfoam settles within minutes. You can pre-measure your milk and syrup to speed up assembly.