Authentic Freddo Espresso Recipe
Master the art of the Greek café at home with this velvety Freddo Espresso. This recipe uses a double-chilled technique to ensure a bold coffee flavor topped with a signature layer of dense micro-foam.
Equipment
- Espresso Machine or Moka Pot
- Handheld milk frother or drink mixer
- Mixing glass
Ingredients
- 2 shots espresso
- 5 cubes ice (5-7)
- 2 tsp sugar (optional)
Instructions
Brew the espresso base
- Pull 2 shots of fresh espresso. If you are adding sugar, stir it into the hot espresso immediately until the liquid becomes glossy and the sugar granules have completely dissolved.
Quick chill and froth
- Add a few ice cubes to a mixing glass and pour the hot espresso over them to flash-chill the coffee. Use a handheld frother or drink mixer to froth the mixture for 5 to 6 seconds until a thick, velvety micro-foam forms.
Double-chilled finish in the serving glass
- Fill your serving glass with fresh ice cubes. Strain the frothed espresso into the glass, leaving the original mixing ice behind. Let the silky foam settle on top of the fresh ice and serve immediately.
Notes
Sweetness Guide: Follow the Greek tradition by choosing your level: 'sketo' is no sugar, 'metrio' is medium (about 1 tsp), and 'glyko' is sweet (2-3 tsp). Always mix sugar while the coffee is hot for a smooth finish.
Temperature Control: Pre-chill your serving glass for five minutes to keep the drink icy. Using fresh, filtered water for your coffee and fresh ice for the final pour prevents unwanted odors or a watery texture.
Foam Technique: Keep the frothing brief at 5 to 6 seconds. This creates a dense micro-foam rather than an airy, bubbly foam that collapses quickly.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 40kcalCarbohydrates: 8gProtein: 0.5gFat: 0.1gSodium: 5mgPotassium: 115mgSugar: 8gCalcium: 5mgIron: 0.1mg
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