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How to Make Caffè Shakerato-Corretto, Italian Iced Coffee with a Kick

I've been on a serious iced coffee kick lately. A tall, cold glass of a brew as inky as midnight is a perfect pick-me-up on a stifling summer afternoon. For some time, I've been inhabiting various coffee houses, enjoying their variations on a theme.

While I enjoy iced drip coffee, cold brews, and iced lattes, I've come to realize that there's literally a whole world of iced coffee to explore. Different parts of the globe have their own variations on iced coffee. I'm enamored with decadent German eiskaffee, which shows stereotypical German efficiency by replacing ice, milk, and sugar with a scoop of ice cream. There's a simple joy in the Greek frappé, made from Nescafé instant coffee and shaken to give a thick, foamy head.

For one of the best variations on iced coffee, one must head to the cradle of modern coffee culture, Italy. Over there, they do a rich iced coffee that somehow has barely made any headway into the United States. It's called caffè shakerato.