FREDDO CAP

Ingredients (Single Serving)

• Double shot espresso (≈ 40–50 ml), freshly brewed

• Ice cubes (about 6–8 large cubes)

• Sugar syrup (optional, to taste) — about 10–15 ml

• Cold milk (≈ 50–60 ml) — Skinny cream milk gives the best texture

Equipment

• Espresso machine 

• Tall glass

• 2 cocktail shakers or 1 shaker + 1 milk frother

• Fine mesh strainer (optional, for smoother texture)

Method

1. Brew the espresso

   • Pull a fresh double shot (40–50 ml).

   • If using sugar syrup, stir it into the hot espresso immediately.

2. Shake the espresso

   • In the first shaker, add ice cubes and the espresso.

   • Shake vigorously for 10–15 seconds until chilled and frothy.

   • Strain into a tall serving glass with fresh ice.

3. Prepare the milk foam

   • In the second shaker, add cold milk and shake vigorously (or use a handheld milk frother) until it becomes thick, silky foam.

   • Tip: Using ice in the milk shaker helps create a dense, cold foam — strain the foam before topping.

4. Assemble

   • Gently spoon the cold milk foam over the shaken espresso.

   • Serve with a straw or long spoon.