Freddo Cappuccino

Method

1. 1
   • milk 1½ dl
   • heavy cream 3⅓ tbsp

   Chill the glasses and milk — Stand two tall glasses in the freezer for 10 minutes and keep the milk and cream in the coldest part of the fridge. A freddo only holds its foam if every surface it touches is cold.

   ⏱10 min
2. 2
   • espresso 1¼ dl
   • white sugar 2 tsp

   Sweeten the hot espresso — Brew the espresso straight into a small jug and stir in the sugar while the coffee is still hot, until not a grain is left on the bottom. Sugar added later simply sinks.

3. 3
   • espresso 1¼ dl
   • ice cube 12

   Whip the coffee over ice — Tip 12 ice cubes into a tall metal jug, pour the sweetened espresso over them and run a handheld frother up and down for about a minute, until the coffee turns pale caramel, thickens with fine bubbles and the outside of the jug frosts over.

   ⏱1 min
4. 4
   • ice cube 12

   Strain over fresh ice — Fill the frosted glasses with the remaining ice cubes and strain the whipped coffee over them, leaving the spent, half-melted ice behind in the jug.

5. 5
   • milk 1½ dl
   • heavy cream 3⅓ tbsp

   Froth the cold milk foam — Pour the ice-cold milk and cream into a clean jug and froth for 60 to 90 seconds with the whisk held just under the surface, until the foam is dense and glossy and holds the shape of a spoon. It must stay cold — warm foam collapses into the coffee.

   ⏱2 min
6. 6
   • ground cinnamon ¼ tsp
   • cocoa powder ¼ tsp

   Top with foam and dust — Spoon the cold foam over each glass so it sits proud of the rim, dust with cinnamon and cocoa and serve at once with a straw, before the foam and the coffee begin to marble together.