Icy Espresso Frappe

By BobD

Like Torino and Trieste, Naples is a great caffè town. And in their warm climate, Neapolitans have perfected the art of iced coffee, as exemplified by this blender-whipped refreshment. It is a dessert and espresso break all in one-just the kind of treat to enjoy while engaging in the sport of people watching in a caffè in Naples.

Ingredients

• 2 cups strong, hot, freshly brewed espresso
• 6 tablespoons sugar, or more to taste
• 3 cups ice, finely crushed
• 1/2 cup whipping cream

Preparation

Step 1

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.

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.