Cook and Scale
Freddo Cappuccino
2 servings · 15 min total
The everyday Greek café order: espresso whipped ice-cold with sugar, poured over ice and capped with a thick, cold milk foam that sits proud of the glass.
Ingredients
- 1¼ dl espresso, freshly brewed
- 2 tsp white sugar
- 12 ice cube, for whipping the coffee
- 8 ice cube, for the glasses
- 1½ dl milk, fridge cold
- 3⅓ tbsp heavy cream, fridge cold
- ¼ tsp ground cinnamon
- ¼ tsp cocoa powder
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
- 4.
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.
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.
- 6.
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.