Yesterday I shared with you my recipe for the Greek-style Freddo Cappuccino. It’s as ravishing as it is refreshing, if you can forgive the fact it doesn’t truly resemble an iced cappuccino. The frothed milk sits atop the espresso, like the cream over an Irish coffee. The dairy is standoffish. It doesn’t mingle with the coffee below, in the manner of a textured cappuccino.
Michalis Katsiavos, now of Seven Steps Coffee Roasters prepares his freddo cappuccino in the “traditional” way, in the sense that it actually looks and sips like a cappuccino. His upside-down might be the right side up.
The 2018 Greek barista champion pours the frothed cold milk in a glass of ice before he adds the frothed espresso. The golden espresso seeps downward and infuses the milk. In a matter of seconds you have either iced espresso milk or iced milky espresso, take your pick.
Michalis believes his is the true freddo cappuccino. Seeing the photo below of a fully settled glass, it’s difficult to argue with his logic.
But is his truer version superior to the white-topped beauty served in cafeterias throughout Greece and created a sensation on Instagram? I’ll let you decide. Why don’t you give both a try and let me know your preference in the comments section? Michalis’s recipe for the “traditional”, fully integrated version is adapted below. The recipe for the popular white-top version is here.
“TRADITIONAL” FREDDO CAPPUCCINO RECIPE
60-100ml cold whole milk (substitute evaporated milk or soy milk)
1 double shot espresso
sugar to taste (optional)
ice cubes
Blitz cold milk in an electric drinks mixer or blender for at least a minute, until thick and creamy. Pour into a glass filled with ice.
Pour espresso in a mixer, blender or shaker, add sugar, if designed, and froth until golden and foamy. Add an ice cube to cool it a little and slowly pour frothed espresso over the milk.
A Greek Barista Champion Turns the Freddo Cappuccino on its Head