FREDDO ESPRESSO & CAPPUCCINO

 

 

 

Ingredients:

* Double espresso

*1 tsp sugar ( optional )

*Ice cubes

*1/2 cup milk

 

 

Freddo Espresso.

The Italians’ favourite coffee has a summer version, with lots of ice and light foam. Luigi Bezzera from Milan was the inventer of the espresso machine  and he is highly respected by fans of this type of coffee. Espresso Freddo is served in a medium glass with lots of ice (preferably crushed) and sugar if you want.

 

 

In a blender add the espresso and 6-8 ice cubes, add sugar if you like your coffee sweetened.

Blend on high for a few seconds, until most of the ice is crushed and the coffee turns a little frothy.

Get a tall glass , add a lot of ice cubes and pour the blended espresso in.

Finish with a straw and you’re ready to go!

 

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Freddo Cappuccino’ our greatest love

Today’s version of cappuccino was created in the 17th century when Venetian monks tried to dilute the classical Turkish coffee and added honey and milk to it. The coffee’s colour was reminiscent of that of the race of Capuchin monks and hence the name. The summer version of cappuccino is enriched with crushed ice and cold milk froth, creating a layer above the coffee. This is the biggest rival of frappe, but it is not as strong as frappe, since it is filtered.

 

 

In a blender add the espresso and 6-8 ice cubes, add sugar if you like your coffee sweetened.

Blend on high for a few seconds, until most of the ice is crushed and the coffee turns a little frothy.

Get a tall glass , add a lot of ice cubes and pour the blended espresso in.

Add 1/3 cup milk into an Electric Milk Frother & Heater for Extra Foamy Cappuccino.

Top your coffe with the milk foam, finish with a straw and you’re ready to go!