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Freddo Cappuccino

The new Greek staple! a double shot of espresso blended with turbinado cane sugar, topped with cold-frothed milk and served on ice

  • 12 oz. tulip glass
  • 12 oz. cold cup

  • Doppio of espresso
  • Optionally, sugar (0.5 tbsp for light, 1 tbsp for regular and 1.5 tbsp for extra)
  • 6 oz. ice
  • 4 oz. of 2% milk, fully cold foamed

  1. Pull a shot of espresso
  2. Optionally, add sugar to espresso and swirl to dissolve
  3. Fill glass with ice
  4. Slowly pour espresso over ice
  5. Fully cold foam milk with hand frother in 12 oz. frothing pitcher
  6. Pour milk over ice slowly, making sure to keep espresso and milk separate
  7. Serve to customer with a straw