“Freddo” is Italian for “cold,” and in coffee culture (especially in Greece), “freddo” drinks refer to espresso that has been shaken or mixed with ice and optionally milk/foam. The more classic forms are freddo espresso (just espresso, shaken with ice) and freddo cappuccino (espresso, shaken with ice, and topped with thick cold foam from milk).
The Freddo Latte variation adapts those principles but tilts the balance toward milk rather than foam — a more gentle cold coffee experience.
In Italian usage, “caffè latte freddo” sometimes refers to espresso with cold milk.
Because “freddo latte” is less standard in coffee literature, practices vary — but the underlying idea is consistent: cold, milky, refreshing.
Flavor & Characteristics
- Mouthfeel/texture: smoother, softer body versus the sharper cold espresso; foam is minimal or subtle
- Flavor balance: espresso’s brightness and bitterness are mellowed by the milk
- Strength: lighter than pure freddo espresso, stronger than iced latte (because of less dilution)
- Cold but fresh: the drink is made cold quickly (via shaking or mixing) to preserve aromatic compounds.
How to Make Freddo Latte (Recipe / Method)
Here is a guideline recipe. You may adjust proportions to your taste (more milk, less milk, sweetness, etc.).
Ingredients
| Ingredient | Amount / Proportion | Notes / Options |
|---|---|---|
| Espresso | 1–2 shots (≈ 25–40 ml) | Use a strong espresso roast |
| Cold milk | ~ 60–100 ml (or more, depending on how milky you want it) | Whole, reduced-fat, or plant-based (if it froths) |
| Ice cubes | A handful (for mixing + serving) | Big cubes help reduce quick dilution |
| Sweetener | Optional (e.g. 1 tsp sugar or syrup) | Dissolve in hot espresso before mixing |
Equipment
- Espresso machine or strong coffee brewer
- Cocktail shaker, jar with lid, or mixing vessel
- Spoon or stirrer
- Serving glass
- (Optional) Milk frother / handheld frother (for light foam)
Instructions (Step-by-Step)
- Brew espresso
Pull 1–2 shots of espresso. While the mixture is still hot, dissolve your sweetener (if using). - Cool/dilute slightly
Let it rest briefly so it’s not scalding, or pour over a few ice cubes to cool down a bit. - Mix/shake with ice.
In a shaker or jar, combine the cooled espresso + a few ice cubes. Shake vigorously 10–15 sec to chill and aerate lightly. - Add milk
Pour in the cold milk. You can gently stir or shake again, but avoid over-shaking (you don’t want thick foam). - Serve over fresh ice.
In your serving glass, add more ice, and then strain the mixed coffee and milk over the ice. - Optional light froth
If you want a thin foam cap, use a handheld frother (with cold milk) and spoon a little on top.
Notes & tips
- Use cold milk right from the refrigerator for the best texture.
- Don’tt overshake after adding milk —you’lll get too much froth or break the separation.
- Taste first; add sweetener or adjust milk ratio to your preference.
- Larger ice cubes melt more slowly, preserving flavor.
Variations & Comparisons
| Drink | Composition | Foam / Texture | Relative Milkiness |
|---|---|---|---|
| Freddo Espresso | Espresso + ice, shaken | Light foam (coffee crema) | Very low |
| Freddo Cappuccino | Espresso + ice, shaken + thick cold milk foam | Dense cold foam cap | Medium |
| Freddo Latte | Espresso + cold milk + ice | Minimal / subtle foam | Higher / lighter balance |
Because Freddo Latte leans toward more milk, it’s more forgiving and approachable for drinkers who prefer a less intense cold coffee.
Common Challenges & Tips
- Dilution: Too much ice or over-shaking can make it watery — balance is key.
- Foam control: Milk foam is more rigid when cold, so it’s better to aim for a slight froth rather than a thick foam.
- Milk choice: High-fat milks (e.g., whole milk) may be richer but more challenging to aerate; lower-fat or partial dairy products often yield a better cold texture.
- Sweetening: Dissolve the sugar in the hot espresso first — do not add sugar after mixing it with cold espresso, as it won’t dissolve well.
The Bottom Line
A Freddo Latte is a cold coffee drink that bridges the gap between strong espresso and a foam-topped cappuccino. By increasing the milk (cold, not steamed) and limiting foam, you get a more mellow, creamier iced espresso drink — refreshing, caffeinated, and ideal for warm-weather sipping.
