Hot days call for cold coffee. Iced coffees can be as simple as dropping some cold milk and ice into your morning coffee or as complicated as you like if you want to add flavours, make cold brews or even try carbonation.
The style on the continent however is simple but distinct and usually, if not always, involves frothing milk. This not only looks awesome but means you sacrifice nothing of the creamy texture you're used to with hot variations.
Here - our resident designer, Vasiliki Zotou, has shared the method from her native home in Athens. The Freddo Cappuccino is a classic Greek island drink and a way of life in the hot climate all over Greece. Ideally you need a milk frother, but a shaker can work just as well!
Ingredients:
- 50ml espresso - we recommend Fullsteam Espresso (alternatively use strong Moka pot coffee or use two of our compostable coffee pods)
- 100 ml skimmed milk*
- Sugar to taste (we suggest 1 teaspoon)
- Ice cubes
- Ground cinnamon or cocoa powder
- You'll also need a hand-held electric milk frother. These can be found online for less than a fiver. If you're unable to lay your hands on one then replace this step with a 'hard shake' in either a cocktail shaker or even an air tight jar.
- Cup for serving - we recommend our handmade ceramic coffee mugs.
*for best results the milk needs to be used cold and as close to 0% fat as possible
Photos: Vasiliki Zotou
Instructions:
- Brew your coffee using either espresso, pod coffee or moka pot.
- Dissolve the sugar into the coffee using the handheld frother or shaker to introduce some air, then add an ice cube to speed up the cooling down.
- Pour into a glass half full of ice.
- Take the milk and in a separate cup/jug use the frother or shaker until foam forms on the top of the milk.
- Pour the milk onto the espresso ice mixture. If your milk is frothed well the layers should stay separate at first and slowly mix together naturally.
- Finish with a sprinkle of cinnamon or cocoa powder.
Explore our full coffee range here or our other coffee recipes here.
