It is getting hot in Rome!!!!!!!! As temperatures rise, I do not feel like drinking cappuccinos anymore. In Roman cafés, baristas are beginning to offer caffè freddo (cold coffee), which is just plain cold espresso with sugar. Since I like black coffee hot, I am not really fond of this kind of drink. I prefer iced coffee with milk – a.k.a frappuccino – which I find much more refreshing during hot summer days.
And speaking of frappuccinos, I thought these were the best iced coffee until last Summer, during my trip to the Region of Puglia (Apulia) in the south of Italy . We stayed at this beautiful place named Tenuta Centoporte ( http://www.tenutacentoporte.it/). Around the pool, there was a small café, where you could taste regional specialities, such as burrata (a typical Apulian cheese from the town of Andria), and friselle – a sort of round, oven baked, hard bread (similar to a bagel) made of durum wheat, usually topped with diced tomatoes, olive oil and oregano.
One hot day after lunch, the resort’s friendly Apulian barista suggested us to get a caffè con il latte di mandorla, espresso coffee with almond milk. It was the most delicious, refreshing thing I could ever tasted last summer.
Here’s the simple recipe.
- 1 espresso shot
- 15o ml of almond milk (get the best quality, high concentrated almond milk available)
- 2 – 3 teaspoons of white sugar (add less if almond milk is already sweetened)
- Ice cubs
I have a Nespresso machine, which makes excellent coffee (crucial to the end result of this recipe).
A secret to foamy espresso, is to add sugar before pouring coffee into the cup.
Pour espresso into a regular size glass (about 250 ml. capacity), add ice cubes, and almond milk. Serve