Freddo Cappuccino

Ingredients

Instructions

1. 1

   Brew 120 ml espresso. While it is still hot, stir in the sugar until fully dissolved; this gives a smoother, more stable cold drink than adding sugar later. Let it stand 1 minute so it is hot but not piping, which helps preserve the ice when shaken.

2. 2

   Add the sweetened espresso and 180 g ice cubes to a cocktail shaker or tightly sealed jar. Shake vigorously for 20-30 seconds until the coffee becomes very cold, lightly thickened, and capped with fine foam.

3. 3

   Divide the 120 g ice cubes between 2 tall glasses, then strain the shaken coffee evenly over them. Straining keeps large broken ice pieces out and gives the drink its clean layered look.

4. 4

   Pour the cold milk with 60 g ice cubes into a milk frother, blender, or shaker and froth until thick, glossy, and spoonable. The milk should increase in volume and hold softly for a few seconds on a spoon.

5. 5

   Spoon the milk foam over each glass of coffee. Dust lightly with cinnamon if using, and serve immediately with a straw or long spoon while the foam is still tall and creamy.

Nutrition per serving

Notes

• •For the most authentic flavor, use a medium-to-dark roast espresso and shake it hard to create the signature dense foam.
• •If you prefer it less sweet, reduce the sugar to 10 g total; for a sketo version, increase to 30 g total.
• •Very cold milk foams more easily for this style of drink, so keep it refrigerated until the last moment.
• •If you do not have an espresso machine, make 120 ml very strong coffee with a moka pot and chill it briefly before shaking.

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