Icy Espresso Frappe
Like Torino and Trieste, Naples is a great caffè town. And in their warm climate, Neapolitans have perfected the art of iced coffee, as exemplified by this blender-whipped refreshment. It is a dessert and espresso break all in one—just the kind of treat to enjoy while engaging in the sport of people-watching at a caffè in Naples.
Recipe information
Yield
serves 4
Ingredients
Recommended Equipment
Preparation
Step 1
While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.
Step 2
If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.
Step 3
Whip the cream, with a tablespoon of sugar if you like, until smooth and holding soft peaks. Keep it chilled.
Step 4
When espresso is thoroughly cool, pour it into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.
Step 5
Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice, and top with a mound of whipped cream. Serve right away, with a long spoon.
