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ICED CAPPUCCINO
Source: FoodTV; Recipe courtesy Cafe Driade
3 ounces espresso
6 to 8 ice cubes
3 to 4 ounces whole milk
3 to 4 ounces milk froth, steamed and foamed
Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.
ICED CAPPUCCINO
Pour one shot of freshly brewed espresso over ice and add 3 oz. cold milk. Espresso looses its flavor quite rapidly therefore, using prepared espresso is not recommended. Spoon foamed milk on top to create a layer of foam. Sweeten to taste.
INSTANT ICED CAPPUCCINO
From: Sean Paajanen,
A frothy, iced cappuccino style drink, using instant coffee cyrstals.
3/4 cup water
4 tbsp heavy cream
4 ice cubes
2 tsp sugar
1 tsp instant coffee crystals
1 tsp vanilla
Combine everything in a blender, and blend until smooth and frothy.
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