An Iced Cappuccino is a deliciously uplifting drink that’s not only just for summer. Also known as Freddo Cappuccino (Greek Iced Coffee) this drink is part of daily life if you live in a hot climate. It is thought to have originated in Greece in the ’90s. Iced coffee is extremely popular in Greece due to its all-year-round good weather! Before we look at what makes an Iced Cappuccino, let’s have a brief look at where the Cappuccino came from.
History of the Cappuccino
The Cappuccino itself is believed to have originated in the 1700’s in a Viennese coffee house under the name ‘Kapuziner’. In 1805 it was described as “coffee with cream and sugar”. The Capuchin (‘Kapuzin’) friars in Vienna, wore brown colored robes similar to the colour of a Cappuccino and this is where the name came from.
The word ‘Capuchin’ means cowl or hood in Italian, and it was a name given to the Capuchin monks for their hooded robes. Although the name was from Vienna, the actual cappuccino was invented in Italy, and the name was adapted to become ‘Cappuccino.’ It was first made in the early 1900s. The Cappuccino gradually became popular in cafes and restaurants across the country.
There are photos from this era which show the cappuccinos served in the ‘Viennese’ style, which is topping the cappuccino with whipped cream and cinnamon or chocolate shavings. In some parts of the world, cappuccinos are still made more like Viennese Kapuziners, complete with whipped cream and other additions. This includes Vienna, much of Austria and Europe (for example Budapest, Prague and Bratislava).
The Iced Cappuccino
So what about the Iced Cappuccino? It’s still the espresso coffee mixed with steamed milk or cream but a cold version with ice cubes. I say this because it’s important to note that it should still involve frothing the milk, just because it’s iced you should still have that distinctive cappuccino texture!
The Iced Cappuccino can be found in most coffee stores and can even be purchased in a can by some coffee companies. Making it at home is so quick and easy though! Plus you can customize it in any way you want.
You can add syrups, have it decaffeinated, or use plant-based milk. The options are endless! Do note, plant-based milk is harder to froth and tends not to get the same amount of volume that whole or low-fat milk creates.
Making an Iced Cappuccino
You will need the following ingredients to make your Iced Cappuccino. We will look into the key components in more detail, which will ultimately determine how your Iced Cappuccino is made.
- Milk of choice
- Ice Cubes
- Sweetener or Sugar
- Chocolate Shavings/ Cinnamon
The first step is to make your espresso. A dark, bolder espresso is a good choice for an Iced Cappuccino as you will essentially be watering down the coffee with the ice cubes/water. If you have a French press you can make the espresso this way, if you don’t have a French press then you can always use instant coffee but double up on the amount of scoops you use. This will ensure you get the espresso flavor when you add the ice and milk. If you are interested in discovering some new coffees to try at home then check out our friends at www.bestcoffeeathome.com who review different coffees available online to use at home!
How you add the milk will largely depend on what method you are using. If you don’t have a coffee machine at home I recommend using a blender. Pour the espresso into the blender (this can be instant coffee brewed or filter coffee – whichever way you make your espresso works fine!). Add your milk and add half a teaspoon of cocoa powder. Admittedly, making an iced cappuccino this way won’t necessarily have that distinctive milk on a top look, but it will taste absolutely incredible. This is the part where you can also get creative too, maybe add in some syrup or cinnamon!
If you do have a coffee machine with a steaming wand and jug, then you can pour the cold milk into the metal steamer jug to froth. Insert the steam wand into the jug at a 45-degree angle, and position it so the tip is just below the milk’s surface. Turn on the steam and heat the milk to 149 F (65 C), until the milk has doubled in volume, or until the jug is very hot to the touch. Visually you will see the texture coming to life! Don’t worry about the heat, the ice cubes added to the drink will cool this down.
Frothing the milk
If you don’t have a coffee machine with a steaming wand, you can froth the milk another way using a microwave. Pour the milk into a jar with a lid. Ideally, fill no more than a third of the jar as when you shake this it will expand and froth. Screw the lid on tightly and shake the jar until the milk is frothy and has roughly doubled in volume. Remove the lid and microwave the milk, uncovered, for 30 seconds. Please ensure the jar you are using is microwave-friendly! The foamy milk will start to rise to the top, and the heat from the microwave will stabilize this. Keep an eye on the milk as it will potentially overflow, if you see the milk rising too far up then stop the microwave. Let the milk settle a little bit and then put it back into the microwave. Repeat this process until you are happy with the volume.
Making an Iced Cappuccino – Key Steps
- Make your espresso and add to a glass filled with ice cubes
- Froth the milk using the methods above and pour/scoop into the glass
- Add some chocolate shavings or cinnamon to the top for extra sweetness