Freddo Cappuccino

Freddo Cappuccino is a chilled espresso drink topped with a thick cap of cold milk foam. It is brisk, smooth, and intensely refreshing, with bold coffee flavor underneath a creamy, airy finish.

Nutrition · per serving

76kcal

2.2gProtein

11.2gCarbs

2.4gFat

0gFiber

2 servings

Ingredients

7 items

Coffee base

espresso, freshly brewed120 ml

granulated sugar20 g

ice cubes180 g

Milk foam

cold whole milk120 ml

ice cubes60 g

To serve

ice cubes120 g

ground cinnamon (optional)1 g

Tips

•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.

Steps

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.
120 ml espresso, freshly brewed20 g granulated sugar
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.
120 ml espresso, freshly brewed20 g granulated sugar180 g ice cubes
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.
120 g ice cubes
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.
120 ml cold whole milk60 g ice cubes
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.
1 g ground cinnamon (optional)

Origin & History

Freddo Cappuccino became a modern Greek coffee-house staple in the late 20th century as espresso culture adapted to Greece's warm climate. It evolved from the popularity of iced, foamy coffee drinks and is now one of the country's most recognizable everyday café orders, especially in summer.

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Steps

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.

120 ml espresso, freshly brewed20 g granulated sugar

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.

120 ml espresso, freshly brewed20 g granulated sugar180 g ice cubes

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.

120 g ice cubes

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.

120 ml cold whole milk60 g ice cubes

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.

1 g ground cinnamon (optional)