Freddo Espresso
Ingredients
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- 2 ounces espresso – freshly brewed, hot
- 2 tsp granulated sugar – or to taste
- 1 1/2 cups ice cubes
Instructions
1. Fill a tall glass with 1 cup of the ice cubes and set aside.
2. Brew a double espresso (2 ounces).
3. While the espresso is hot, stir in the granulated sugar until fully dissolved, or leave unsweetened if preferred.
4. Add the remaining 0.5 cup ice cubes to a cocktail shaker (or lidded jar), then pour in the espresso.
5. Seal and shake vigorously until very foamy and well chilled, 10–15 seconds; the shaker should feel cold and the espresso should have a thick crema.
6. Strain the foamy espresso over the ice in the glass, letting the foam crown the top. Serve immediately.
Freddo Espresso is a Greek iced espresso drink known for its silky foam, deep coffee flavor, and refreshing chill. A double shot of hot espresso is sweetened to taste, then shaken hard with a few ice cubes to create a tight, velvety crema before being strained over fresh ice. The result is strong yet smooth, lightly diluted, and crisp—perfect for hot weather and for showcasing good espresso without milk.
Born from Greece’s lively cafe culture, Freddo Espresso evolved as a modern counterpart to the iconic Greek frappé. As espresso machines spread through Greek cafes in the late 20th century, baristas adapted the local love of cold coffee to espresso, creating a shaken method that preserved crema and intensity. Today it’s a year-round staple across Greece, ordered sketo (no sugar), metrio (medium sweet), or glyko (sweet), and recognized internationally alongside its milk-topped sibling, the Freddo Cappuccino.