Jun 03, 8:30 AM – 9:30 AM PDT | 10:30 AM – 11:30 AM CDT
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Prepare a cup of coffee and, why not, try a new coffee recipe: the 𝐜𝐚𝐟𝐟𝐞̀ 𝐢𝐧 𝐠𝐡𝐢𝐚𝐜𝐜𝐢𝗼, perfect for these days!
Caffè in ghiaccio is the basic version of Italian ice coffee. Unlike shakerato—Italian ice coffee that is shaken and strained—this version is made by pouring espresso over ice cubes. The drink is mostly associated with Salento (Lecce)
Caffè in ghiaccio is usually served in a glass, and the most popular variation (caffè leccese) also includes a splash of almond milk.
How to prepare the Caffè in Ghiaggio
If you want to prepare it, you should follow some simple but important steps:
Prepare a glass with two ice cubes or a big one.
Make two shots of espresso in its small cup and add the quantity of sugar you like (or you can just drink the coffee 𝐚𝗺𝐚𝐫𝗼 - without sugar).
Pour the espresso in the glass, stir quickly and drink!
• Don't pour the coffee directly from the machine to the glass. By preparing the coffee on its own 𝐭𝐚𝐳𝐳𝐢𝐧𝐚, we allow it to cool down a little bit.
• The ice cubes need to be big and solid so they will not melt when we add the coffee. In this way, we don't dilute the coffee, and we can keep its flavor!
For the Leccese version, add one or two teaspoons of almond syrup (not almond milk!)
If you want to make the original almond syrup used in Italy, here is the recipe:
Homemade Almond Syrup -Latte di Mandorla
Makes 1 quart
2 pounds blanched almonds
4 cups water
8 ounces granulated sugar
Grind the almonds, a little at a time, in a mortar and pestle or food processor, slowly adding water throughout until a homogenous paste.
Let rest for 3 to 6 hours, stirring occasionally, and then strain through a fine cloth. Discard the almonds. Stir in the sugar until dissolved. Store in a sealed container in the refrigerator for up to 2 weeks.
If you want to buy it instead, it's available on Amazon here.