Iced coffee like in Italy: how to make your summer coffee at home

Looking for a caffeine-infused refreshment in summer? Just do it like in Italy! Discover the world of Italian iced coffee classics with recipes that not only taste really good, but are also easy to prepare. Unlike the usual iced coffee, espresso is used here as a strong base. The recipes are refined with ice cream, almond milk, whipped cream or just sweetened with a little sugar. From fluffy crema di caffè to ice-cold granita al caffè – there’s something for everyone here! Here are the five best recipes for Italian iced coffee that are not just for vacations.

Italian iced coffee – what you need (and what you don’t)

All the recipes in this article are based on espresso – typical of Italian coffee culture: lots of body and flavor in small quantities. The espresso cools down more quickly and the iced coffees are less watered down. Another advantage is the crema – it provides a better texture, especially for recipes from the shaker. The espresso is best served straight from the portafilter – but there are also alternatives.

What to do without a portafilter machine?

You can also enjoy Italian iced coffee without a portafilter. The moka pot is particularly suitable for the stove – it is authentic, widely used in Italy and comes pretty close to a portafilter espresso.

If possible, use an espresso setting for a capsule machine or fully automatic machine – the taste may not be as intense, but it is still possible.

With filter methods, these recipes are only possible to a limited extent – affogato or granita al caffè are definitely conceivable, but otherwise the coffee is not intense enough for the application. However, if you still want cold enjoyment with filter methods, e.g. cold brew – check out our blog with summer cocktails!

1st Caffè Shakerato

What is that?

A hot espresso shaken vigorously in a shaker with sugar and ice – the result is an iced coffee with a particularly fluffy crema on top.

Ingredients (for 1 jar):

• 1 double espresso (approx. 60 ml), hot
• 2 tsp sugar
• 5-6 ice cubes

Preparation:

1. Prepare fresh espresso
2. Stir in the sugar until it has completely dissolved
3. Pour the espresso into the shaker with ice cubes
4. Shake vigorously for 30 seconds
5. Strain through a fine sieve into a chilled glass

PRO tip:
Shaking vigorously is particularly important with Shakerato. Even a hot espresso shaken pure on ice has an interesting texture, but is not as creamy.

2. affogato al caffè

What is that?

A traditional summer dessert: freshly brewed espresso is poured over a scoop of ice cream. Originally from northern Italy, but popular throughout Italy.

Ingredients:

• 1 scoop of ice cream
• 1 freshly brewed espresso (approx. 30-40 ml)

Preparation:

1. Put the ice cream in a small dessert glass
2. Pour hot espresso directly over it
3. Serve quickly

PRO tip:
Fior di latte ice cream is typically used in Italy, but vanilla ice cream is of course also suitable. If you like to experiment, you can also use popsicles or other flavors such as hazelnut. Find out more about affogato in our blog post with even more tips.

Tip: Which coffee is best?

To make your iced coffee taste just like in Italy, we recommend a blend of Arabica and Robusta. This blend ensures an intense aroma and a stable crema – even in combination with sugar, ice cream or whipped cream. Typical Italian espresso blends such as Espresso Alessandro or Espresso Manuel are the perfect choice!

3rd Caffè Leccese

What is that?

A regional summer drink from Lecce (Apulia): Espresso on ice with sweetened almond milk.

Ingredients:

• 1 double espresso
• 50 ml sweetened almond milk (latte di mandorla dolce)
• Ice cubes

Preparation:

1. Fill the glass with ice cubes
2. Add sweetened almond milk
3. Pour over the espresso and stir

PRO tip:
This is all about almond milk, so it’s best to buy Italian latte di mandorla or make your own from blanched almonds, water and sugar. You can find a recipe for typical Italian almond milk here, for example.

4. granita di caffè

What is that?

A coarse-grained coffee ice cream with sugar. Particularly popular in Sicily – often served with a dollop of semi-whipped cream and brioche. This variation is based on a recipe from Falstaffslightly adapted for 4 portions.

Ingredients:

• 325 ml strong espresso or mocha
• 165 ml sugar syrup (made from 85 g sugar + 85 ml water)
• 100 ml semi-whipped cream(panna semi-montata, optional)

Preparation:

1. Bring the sugar and water to the boil in a small pan, leave to cool
2. Prepare the espresso and mix with the sugar syrup
3. Pour into a shallow mold and place in the freezer compartment
4. Stir with a fork after one hour
5. After another two hours, scrape through with a fork
6. Pour into glasses and top with half-whipped cream – best served chilled

PRO Tip:

You need the sugar so that the ice cream does not freeze through completely – you should therefore not reduce the sugar. The sugar should give the ice cream the perfect consistency for scraping/scraping, resulting in beautiful ice cream flakes.

5. crema di caffè

What is that?

An airy coffee cream made from chilled espresso, whipped cream and sugar.

Ingredients:

• 80 ml cold espresso
• 150 ml cold whipped cream
• 1-2 tbsp powdered sugar

Preparation:

1. Brew the espresso and leave to cool
2. Whip the cream with powdered sugar until stiff
3. Fold the cold espresso into the whipped cream
4. Pour into glasses and serve cold.

PRO Tip:

Make sure the whipped cream is very cold so that it can be whipped well. Add the espresso gradually. If you are already happy with the consistency, you don’t have to use all the coffee. The crema tastes lighter with less espresso.