Freddo Espresso Recipe – A Simple, Frothy Iced Coffee Alternative
I love my espresso, but on a hot summer day, I do not want any extra heat entering my body. There are many iced coffee beverages, but perhaps none of them are as simple as the Freddo Espresso.
If you’re craving iced coffee made from authentic espresso without the milk and sweeteners, follow my recipe below and enjoy a cup of Freddo Espresso… shaken, not stirred, as 007 would say.
What is a Freddo Espresso?
A Freddo Espresso is a Greek iced coffee made from double espresso and ice. The authentic version has that signature coffee froth on top of the drink, due to being prepared in a shaker.
It originated in Greece in the ’90s, and was considered a higher quality frappe — which at the time was made from instant coffee and milk as its base.
Who will enjoy the Freddo Espresso and Freddo Cappuccino during the sunny season? If you are not that big of a fan of sweetened frappes.
Ingredients & Equipment for Making Freddo Espresso
Here are the things that you will need to whip up a Freddo Espresso at home:
- Espresso machine: Use this for making your espresso shots.
- A mixer or a shaker: Creates froth due to the vigorous shaking/blending.
- Demitasse cup: Holds the double shot of espresso.
- Glass and straw: These are for serving the final drink.
- Espresso pitcher and strainer: For blending your espresso and ice.
- 18g coffee beans: Used to brew the base of your Freddo Espresso. Brazil São Silvestre coffee works best for this recipe.
- Ice cubes: The ice cubes will cool down your espresso drink.
Easy Freddo Espresso Recipe: A Step-by-Step Guide
Once you have all the necessary equipment and ingredients, you’re good to go. Here are step-by-step instructions on how you can brew your own Freddo Espresso:
1. Pull a double espresso shot.
- Using your espresso machine, pull a double shot into a demitasse.
- Follow my guide on how to dial in an espresso shot to know more.
2. Combine 2-3 ice cubes and the double espresso in a shaker or blend with a mixer.
- Put 2-3 ice cubes in a shaker along with the espresso.
- Shake vigorously, or use a handheld mixer to mix the ice and coffee for about 30 seconds.
3. Use a strainer and pour the blended espresso into a glass with ice.
- Add ice cubes into a glass.
- Use a strainer and sift the blended coffee as you pour it from the pitcher to the glass.
- Serve with a straw and enjoy.
Which cup should you serve a Freddo Espresso in?
A rock glass that can hold both the double shot of espresso and ice cubes would be best for this drink. You can also opt to use a cappuccino cup if you’re adding milk foam for a Freddo Cappuccino.
Barista Tips for Making a Freddo Espresso
As you’ve learned, a Freddo Espresso is a simple mix of ice and espresso, but you can even take this drink to the next level. Here are some extra tips for your Freddo Espresso:
- Add milk for a Freddo Cappuccino: If you fancy a cappuccino fix, then just add a cold whole milk froth on top of your Freddo Espresso. For more details, you can follow my guide on how to froth milk.
- Using a handheld mixer: A handheld mixer works for blending espresso and ice, but if you’re adding milk, I suggest you go for skimmed milk because it’s easier to froth.
- Espresso alternatives: We both know espresso machines can be pricey, so if you don’t have one, that’s okay. Instead, you can use an AeroPress or Moka pot to make espresso-like shots.
Freddo Espresso Recipe
Ingredients
- 18 g Coffee beans
- Ice cubes
Instructions
- Pull a double shot of espresso.
- In an espresso pitcher, combine the coffee and two ice cubes.
- Blend the mixture with a shaker or a mixer.
- Sift the blended ice and coffee using a strainer into a glass with more ice cubes.
- Serve and enjoy.
Video
Notes
I think the best thing about the Freddo Espresso is that you can enjoy the purity of espresso in a cool beverage.
Go ahead and whip one up at home, and feel free to share your experience in the comments section below.
I must say, the idea of a Freddo Espresso on a sweltering day is quite enticing. My only concern as an espresso aficionado is the dilution factor. How do you ensure the strong espresso flavor isn’t watered down too much by the ice, especially in such hot weather when it melts quickly?