Espresso and cappuccino freddo

Name: Espresso and cappuccino freddo
Prep time: 10 min
Ingredients: strong black coffee for 2 (for example 2 x double espresso), cooled; 20 ice cubes; approx. 120 ml / ½ cup almond milk, I use homemade; maple syrup, to taste (optional); 2-3 green cardamom pods or a piece of vanilla pod* (optional)

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Prep Time: 10 minutes

Servings: 2

Author : Ania

easy gluten free greek

Ingredients

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strong black coffee for 2 (for example 2 x double espresso), cooled20 ice cubesapprox. 120 ml / ½ cup almond milk, I use homemademaple syrup, to taste (optional)2-3 green cardamom pods or a piece of vanilla pod* (optional)

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Instructions

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Step 1

Make a strong coffee - freezing tends to dull flavours so I suggest making it 50-100% stronger than you would normally. Duncan likes to make a single origin coffee in his beloved aeropress and I make a double espresso for me. Allow your coffee to cool down.

Step 2

Divide half of the coffee between two glasses and pour the other half in the blender (both a power blender and a cheap blender will work here, the difference is that ice may not get crushed as much in a low-power blender). Add a touch of maple syrup (or sugar) if you like your coffee sweetened.

Step 3

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

Step 4

Top your coffee with the ice-coffee mixture and (optionally) top up with cold almond milk to take the edge off.