If you’re Greek or visited Greece, you are familiar with the Cafe Frappe. You will also be familiar with a similar iced coffee beverage called the Freddo Cappucino.
Many have switched from the frappe to the freddo. Myself, I like that I am drinking real coffee (espresso) instead of instant coffee, which seems to do a number on my stomach.
The latter is made of a double shot of iced espresso coffee, sugar to to taste and topped with an ice milk foam. Whaaaaat? How can I make that at home. Look no further!
You’re going to need a milkshake/drink mixer but if you’re already making frappes at home, you likely already have one. If not, splurge and buy a mixer similar to mine.
Freddo Cappucino
(makes 1 serving)
espresso coffee
sugar
1% milk (cold)
ice cubes
Garnishes
ground cinnamon
ground chocolate
- Make a double-shot of espresso and pour into a glass of choice (at least 250ml). Add sugar to taste, stir. Add 4-5 ice cubes to chill coffee.
- Add two ice cubes into your steel mixing up. Add enough milk to just cover your ice cubes.
- Place cup under the spindle and turn on the mixer to the first speed. Using your hand, move the cup up and down to help create air and break up the ice. At this point turn the speed to high and keep moving the cup up and down until you have your thick milk froth (should take a couple of minutes).
- Pour your ice milk froth on top of your iced espresso and if you wish, sprinkle with ground cinnamon or chocolate. Insert straw, sip away.
