Coffee in summer: 3 alternative recipes to enjoy it cold

“Coffee, to be good, must be black as night, sweet as love and hot as hell” wrote the Russian revolutionary Michail Bakunin. And how can we blame him?

But when summer temperatures are particularly high, maybe a hot coffee is just not what we really want.

Don’t worry, that doesn’t mean that we have to give up our daily dose of caffeine because there are different ways to enjoy coffee even in summer.

In this article we want to share a few easy recipes that will help you and your customers prepare cold drinks or fresh, delicious coffee flavoured snacks.

“CAFFÈ LECCESE”

The first preparation that we want to share is a real ‘Made in Italy’ recipe, a really tasty and fresh way to enjoy coffee even on the hottest summer days:

How to make it? It’s very easy!

Ingredients for 4 people:

• 4 cups of coffee
• 12 ice cubes
• 160 ml of almond milk syrup

Method:

• First of all, prepare the coffee with the moka pot
• Pour the coffee into a bowl and let it cool
• Prepare 4 glasses
• Put 3 ice cubes in each glass
• Pour 40 ml of cold almond milk syrup into each glass
• Complete by pouring the coffee into each glass

THE “FREDDO” 

The second recipe, which is also of Mediterranean origin, comes from Greece. There, the coffee prepared following this method is simply called “FREDDO” and we’re sure you’ll really enjoy it. You can find the original Greek recipe in one of our articles at the following link: The original greek recipe of the “Freddo” espresso.

THE “SEMIFREDDO AL CAFFÈ”

Now an alternative for those with a sweet tooth, perfect at the end of a meal but also for a refreshing and invigorating break:

Here is the recipe for 6 people:

Ingredients:

• 250 ml of coffee
• 500 ml of fresh cream
• 120 gr of sugar
• 5 egg yolks
• 100 ml of water

Method:

• First of all prepare the coffee
• Create a syrup by mixing water and sugar in a pot and letting them boil for about 10 minutes (the syrup must be thick and clear)
• In a bowl, beat the yolks with a mixer, until you obtain a clear and homogeneous mixture
• Add the sugar to the yolks continuing to work the compound with the mixer.
• Add the coffee and let it cool
• In the meantime, whip the cream and add it to the cooled mixture, stirring delicately from bottom to top
• Pour the mixture in a mould and let it rest in the freezer for at least 4 hours

Our advice:

• Take the “semifreddo” out of the freezer at least 10 minutes before serving it
• Garnish with dark chocolate flakes and / or chopped hazelnuts

We know there are many other recipes and cold preparations with coffee, but we just wanted to share some basic ideas to start from.

It’s up to you to try them and let your imagination run wild with something new!

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