Iced Cappuccino

Canadians call it an Iced Capp – but as Helena and Vikki Moursellas attest, the iconic Iced Cappuccino is popular worldwide. “Coffee is a big part of Greek culture, and locals are known to spend hours sipping away on the same drink,” the sisters write in their cookbook, Peináo: A Greek Feast for All. “Our Greek cousins are baffled at how fast we drink our coffee, but just like any coffee order, it’s a personal preference of how you like it.” They like their iced coffees made freddo – using espresso coffee and topped with frothy skim milk.

Iced Cappuccino

Helena and Vicki Moursellas' recipe for a freddo cappuccino with a double espresso shot and skim milk topping.

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Ingredients

• double shot of espresso coffee
• 2 tsp sugar or to taste
• ice cubes
• ⅓ cup (80 ml) skim milk

Instructions

 

• Place a metal milkshake cup in the freezer for 20 minutes.
• Place the coffee, sugar and one ice cube into the cooled cup and process in a milkshake maker on high speed for 1 minute or until frothy. Pour the coffee into a tall glass filled with 3 to 4 ice cubes.
• Wash the milkshake cup and add the milk, then process on high speed for 2 minutes or until frothy. Pour the frothy milk over the coffee, stir and sip away!

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