Cappuccino Cooler

For an extra-creamy result, briefly chill the shaker as well (swirl with ice, then discard).

The coffee should be well chilled so the drink doesn't dilute while shaking.

About 10–15 seconds is usually enough, until the outside of the shaker feels noticeably cold.

A fine bar strainer keeps the drink especially smooth and free of ice shards.

The slower you pour, the clearer the separation of layers will be.

Whip the cream only to soft peaks so it sets more easily and holds its shape.

Also tastes very good when you replace the cream liqueur with Amaretto.