Cool Capezzinos - Iced Cappuccino

Bring back that classic feeling with a new spin on Iced Cappuccino. Our recipe will have your taste buds dancing like they've never danced before - the unique blend of cocoa, cinnamon and nutmeg is enough to wake even the sleepiest among us! Enjoy this flavor sensation morning or night – you won't regret it (trust us). 

Serving for 1 


  • 3 ounces espresso
  • 6 to 8 ice cubes
  • A dash of cinnamon, nutmeg and cacao 
  • 3 to 4 ounces whole milk
  • 3 to 4 ounces milk froth, steamed and foamed 


  • Grind some espresso beans to make 1 tablespoon of ground coffee.
  • Put 1 tablespoon of ground coffee into the portafilter and tamp the grounds lightly.
  • Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso.
  • Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes.
  • Stir to bring the temperature down and then strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later).
  • Add the cold milk to the cooled espresso in the serving glass.
  • Using the steam wand of the espresso machine, steam the whole milk and add the froth to the milk and espresso.
  • Serve immediately. 

Espresso Options (Regular & Decaf)




Recommended Equipment:

Written by Maximilian Lucena
Find similar articles
Iced Cappuccino

Leave a comment