Freddo Cappuccino Recipe

Time10m

Serves1

iced cappuccino

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Ingredients

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1
Brew and cool espresso
Brew 2 shots of espresso (about 60 ml total). If espresso is piping hot, let it rest 1–2 minutes so it’s very hot but not steaming. For a slightly less intense Freddo, add up to 30 ml cold water to the espresso to bring temperature down faster and slightly dilute.
2
Chill over ice
Pour the hot espresso directly over a shaker or blender filled with 1 cup of ice. This rapidly cools the coffee and begins diluting it to the proper strength. Let it sit ~10–15 seconds to drop temperature, then proceed to shake.

3
Prepare cold milk and foam
Combine 3 oz cold whole milk (plus optional 1 oz if you like extra froth) in a separate small container. Using a handheld milk frother, small whisk, or a dedicated cold foam pitcher, froth the cold milk vigorously until a dense, chilled microfoam forms (fine bubbles, glossy texture). About 20–35 seconds with an electric frother, or 45–60 seconds by hand.
4
Alternate cold brew foam (optional)
If you prefer a thicker sweet foam, froth the milk with 15 ml simple syrup before frothing. This stabilizes the foam and adds sweetness.

5
Shake espresso
Add the cooled espresso-over-ice to a cocktail shaker or jar with a tight lid. Add 15 ml simple syrup (or dissolved sugar). Seal and shake vigorously for 10–15 seconds until the mixture is cold and slightly frothy.
6
Pour and top
Fill a serving glass (about 12–14 oz) with fresh ice if desired (or use the same ice from the shaker). Strain the shaken iced espresso into the glass, filling it about two-thirds full. Spoon the cold milk foam gently on top to create a thick creamy crown (approximately 1–1.5 inches).
7
Garnish and serve
Dust the milk foam lightly with 1 tsp cocoa powder or ground cinnamon. Serve immediately with a straw or small spoon so the drinker can stir foam into the coffee if desired.