Iced coffee: traditions, recipes and advice for a summer classic, coffee cream
ICED COFFEE BETWEEN HISTORY AND LEGEND
Alternative version of the most famous Italian drink, coffee, are endless. And you will ear endless stories and legends circulating about the origins of the frozen version of this drink, which range back to the most remote times and regions.
In the hot months it is an excellent substitute for the classic espresso after lunch or for a refreshing break, like a cold and quickly prepared dessert, which gives the right boost. On the other hand, iced coffee is a current trend, which from a recipe confined to well-defined geographical areas has transformed into a must for small and large Italian and overseas coffee shops.
According to some, the origins of coffee with ice date back to the so-called Mazagran, which takes its name from the nineteenth-century exploits of French soldiers in Algeria, and which today is a classic in Portugal, in the version with ice, water and lemon juice. Ice and citrus fruits are also the basis of the Valencian Café del Tiempo. Other sources say that one of the oldest recipes comes from Vietnam with Cà phê đá, which includes a sweet note given by condensed milk. From Chile comes Café Helado, a rich dessert that combines coffee with ice, Chantilly cream, dulce de leche, vanilla bean seeds and chopped almonds, and, in some cases, vanilla ice cream.
And in Italy? The oldest traces of coffee with ice can be found in Lecce, at the Quarta family's Avio Bar, where in the first half of the twentieth century an innovative recipe took shape: large flakes of pickled ice which did not melt immediately - at the time, the place was one of the few, if not the only place in the city for the distribution of ice – combined with the classic espresso, with the addition of almond milk.
RECIPES AND TIPS FOR A SUMMER COFFEE: GRANDPA'S COFFEE OR COLD COFFEE CREAM
A fresh and creamy dessert, perfect for summer, in a light or more substantial version with a good dose of cream: it is grandfather's coffee or cold coffee cream, a traditional Italian recipe that is confirmed as a top product for summer 2018 to be enjoyed at the bar as at home.
This recipe is typical of Naples, and comes from the union of three simple ingredients: espresso coffee, cream and hazelnut cream. Any advice for a DIY recipe? Use fresh cream or milk cream instead of sweetened vegetable cream. Remember that cold cream is good if consumed immediately after whipping it. The extra touch? A teaspoon of coffee liqueur to add softness.
How to combine and decorate coffee cream?
Here are some tips on how to garnish and decorate your cold coffee cream to make it even more delicious... give free rein to your imagination!
- Caramel topping and decoration of caramelized cereals
- Hazelnut topping with a shower of chopped hazelnuts
- Amaretto liqueur accompanied by amaretti biscuits and whipped cream
- Chocolate topping and chocolate flakes covering
- And finally the freshest and most exotic recipe: coconut topping with coconut flakes decoration
Our proposals: the deliciousness of Moky cold coffee cream, the delicacy of Moky-na without lactose and soluble in water.
