Freddo Cappuccino
Ingredients
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- 1 1/2 cups ice cubes – for shaking
- 2 ounces espresso – freshly brewed (double shot)
- 2 teaspoons granulated sugar – optional; adjust to taste
- 2 teaspoons simple syrup – optional; adjust to taste
- ice cubes – for serving
- 1/4 cups milk – cold
Instructions
1. Add the ice cubes for shaking to a cocktail shaker and set it aside.
2. Brew the espresso into a small pitcher or cup; immediately stir in the granulated sugar, if using, until fully dissolved, then pour the sweetened or unsweetened espresso into the prepared shaker.
3. Add the simple syrup, if using; seal and shake hard until very cold and lightly frothy, 10–15 seconds. Strain into a 12–14 ounce glass filled with the ice cubes for serving.
4. Froth the cold milk with a steam wand on low aeration or a handheld frother until thick, glossy microfoam that holds soft peaks, 15–30 seconds. Spoon a 1/2–3/4 inch (1–2 cm) cap of foam over the drink and serve immediately.
Freddo Cappuccino is Greece’s iced cappuccino: a double shot of espresso shaken with ice for a smooth, chilled base, then topped with a thick cap of cold milk foam. The texture contrasts are the appeal—silky, well-diluted espresso underneath and cool, spoonable microfoam above. Sweetness is adjustable, ranging from sketo (unsweetened) to metrio (medium) to glyko (sweet), making it easy to tailor to taste while preserving a clean espresso flavor.
Born from Greece’s love of cold coffee that began with the frappé, the Freddo Cappuccino rose to prominence in Greek cafés in the 1990s and 2000s alongside the Freddo Espresso. It reflects local barista technique—precise espresso extraction, vigorous shaking for controlled dilution, and dedicated cold-foam preparation known as afrogala. Today it’s a staple of modern Greek coffee culture and a warm-weather favorite throughout the Mediterranean.