Shakerato
Espresso, Half-and-Half, Nielsen-Massey Vanilla Syrup
Roaster Kris Fulton of Sophomore Coffee | Baltimore, MD
Adapted by StarChefs | December 2025 | Photo: Will Blunt
INGREDIENTS
Vanilla Syrup:
500 grams panela sugar
3 pods Nielsen-Massey Madagascar vanilla beans, split and scraped
To Assemble and Serve:
Yield: 1 drink
2 ounces espresso
1½ ounces half-and-half
METHOD
For the Vanilla Syrup:
Place sugar in a metal mixing bowl and set aside. In a saucepan over medium heat, add vanilla. Cover with 500 grams hot water. Bring to a boil. Reduce heat and let simmer 15 minutes. Remove vanilla and pour infused water over sugar. Mix until sugar is fully dissolved. Let cool. Bottle and reserve.
To Assemble and Serve:
In a shaker with ice, add all ingredients and ½ ounce Vanilla Syrup. Shake until cold to the touch. Strain into desired glassware.
