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A woman in a light purple shirt drinking an iced cappuccino from a straw

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!