Icy Espresso Frappe
By Lidia Bastianich
Frappe di caffè
A blender and a food processor, if needed
4 tall glasses, chilled, and 4 long spoons
2 cups strong freshly brewed espresso
6 tablespoons sugar or more to taste
3 cups finely crushed ice or ice cubes
1/2 cup whipping cream
While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.
If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.
Whip the cream, with a spoonful of sugar if you like, until smooth and holding soft peaks. Keep it chilled.
When thoroughly cool, pour the espresso into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.
Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice and top with a mound of whipped cream. Serve right away with a long spoon
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
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