Greek Drinks
Freddo Cappuccino Recipe (Greek Iced Cappuccino)
Φρέντο καπουτσίνο FREH-doh kah-poo-TSEE-noh · Frendo kapoutsino
Photo: Cappuccino Freddo - Milos 2025-08-11.jpg by Andy Li, CC0. Placeholder until original photography is shot.
In short
Freddo cappuccino is shaken, foamed iced espresso topped with a thick layer of cold, frothed milk. It is the creamier sibling of freddo espresso, built the same way at the base but finished with a proper milk foam cap rather than served black.
Freddo cappuccino takes the same shaken, foamed espresso base as freddo espresso and adds a genuine layer of cold milk foam on top, giving a creamier, slightly sweeter drink that sits alongside its black-coffee sibling as one of the two default iced coffee orders across Greek cafes today.
The technique for the milk matters as much as the espresso here: it needs to be properly cold and frothed into a real foam, not simply poured on as liquid milk, since the whole appeal of this drink is the layered contrast between the cold espresso below and the airy foam sitting on top.
A milk frother, whether a small battery-powered one or the steam wand on an espresso machine, makes this considerably easier than trying to whip cold milk by hand, though a tightly sealed jar shaken hard will get you a workable foam in a pinch.
Key preparation steps
- Shake espresso with ice until thick and foamy, as for freddo espresso.
- Strain over fresh ice in a tall glass.
- Froth cold milk separately until thick.
- Spoon the milk foam on top and serve immediately.
The espresso base
Follow the same method as freddo espresso: pull a double shot, let it cool slightly, then shake hard with ice until thick and foamy, before straining over fresh ice in a tall glass. This base does not change between the two drinks, only the topping does.
Frothing the milk
Cold milk, ideally whole milk for the best foam stability, frothed with a milk frother, the steam wand of an espresso machine, or vigorous shaking in a tightly sealed jar, until it has roughly doubled in volume and holds a thick, airy foam. Cold milk froths differently from hot milk, producing a slightly denser, more stable foam that holds its shape on top of an iced drink.
Assembling
Spoon the milk foam generously on top of the shaken espresso and ice, building a genuine cap rather than just a thin layer. Serve immediately with a straw and, often, a small spoon for scooping up the foam directly.
Tips from my kitchen
Use whole milk, not skimmed
It froths into a noticeably thicker, more stable foam than a lower-fat milk.
Froth the milk cold, not warmed
This gives a denser foam that holds its shape better on top of an iced drink than warm milk foam would.
Build a genuine foam cap
A thin scattering of foam undersells the drink. Spoon it on generously for the full effect.
Freddo Cappuccino Recipe (Greek Iced Cappuccino)
Φρέντο καπουτσίνο · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 8m
- Cook
- None
- Total
- 8m
- Serves
- 1
Ingredients
Ingredients
Method
- Pull a double shot of espresso, stirring in sugar if using while still hot. Let cool for 1 to 2 minutes.
- Fill a cocktail shaker with ice and pour in the cooled espresso. Shake vigorously for 15 to 20 seconds, until thick and foamy.
- Fill a tall glass with fresh ice and strain the shaken espresso over it.
- Froth the cold milk separately using a frother, steam wand, or by shaking vigorously in a tightly sealed jar, until it holds a thick foam.
- Spoon the milk foam generously on top of the iced espresso.
- Serve immediately with a straw and a small spoon.
Nutrition, per 1 glass
- Calories
- 58
- Protein
- 3 g
- Carbs
- 6 g
- Fat
- 2 g
- Sat fat
- 1 g
- Fibre
- 0 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Frendo kapoutsino
What is the difference between freddo cappuccino and freddo espresso?
The base, shaken iced espresso, is identical. Freddo cappuccino adds a thick cap of cold, frothed milk on top, while freddo espresso is served black.
Can you make the milk foam without special equipment?
Yes, shaking cold milk vigorously in a tightly sealed jar for about 30 seconds gives a workable foam if you do not have a dedicated frother or steam wand.
Why is the milk frothed cold rather than heated?
Cold milk gives a denser, more stable foam that sits well on top of an iced drink without immediately collapsing the way a lighter, warm milk foam might.
