Caffe Freddo

January 19th, 2008 • Related • Filed Under

Il Frantoio’s “Special Caffe Freddo” (Mediterranean Harvest by Martha Rose Shulman)

  • 3/4 cup strong brewed espresso
  • 1 tablespoon brown sugar
  • 1 tablespoon almond syrup (orgeat)
  • 1/8 teaspoon almond extract
  • 1/2 cup cold water
  • Milk (to taste)
  • Ice cubes (optional)

Make the espresso, and while it is still hot, add the sugar, almond syrup, and almond extract. Stir until the sugar has dissolved. Add the cold water. Transfer to a jar, cover, and refrigerate until very cold (If placed in a shallow dish in the freezer, it will cool down much more quickly. Make sure you remember to check it though, so it doesn’t freeze).

Just before serving, add milk to taste. Transfer to a blender (or use a hand-held blender) and blend until frothy. Fill short tumblers with ice cubes if desired (not necessary if the coffee is good and cold). Pour in the coffee and serve.

Yield: Makes 1 1/4 cups, serving 3


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