Italian Cold Espresso

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Italian Cold Espresso is a family summertime staple that we’ve been making for decades!

After every big meal at any family gathering, without fail, the Italian Cold Espresso makes an appearance. It’s the perfect pick-me-up after a large meal, and the most refreshing summer beverage. For years my Nonna would make this the “traditional” way and just keep it cold in the fridge, but many years ago she decided to throw one bottle in the freezer, and my family has been making it this way ever since. Freezing the espresso gives it the most delicious slushy-like texture; but however you decide to serve this, I promise you’ll absolutely love it!

What is Sambuca?

Sambuca is an Italian anise flavoured liqueur. It is flavoured with essential oils obtained from star anise and other spices such as elderflower, and liquorice.

What is a stovetop espresso maker?

Chances are, if you’ve been to Europe you’ve seen these stovetop espresso makers. Stovetop espresso makers (also known as Moka Pots) use steam/pressure to force water through the ground espresso and then percolate into the top carafe, making a delicious, smooth and rich coffee. You can use a stovetop espresso maker over a gas or electric range.

2 ways to prepare cold espresso

Frozen: prepare the cold espresso as per the recipe card and store in the freezer. Take out 1 hour before you want to serve, shake, and serve.


Cold: prepare the cold espresso as per the recipe card and store in the fridge until ready to serve.

Ingredients

Here is a quick overview of the ingredients you’ll need to make my Italian Cold Espresso. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.

  • water
  • espresso
  • sugar
  • white sambuca

Let’s stay connected

Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!

FAQ’S

Do I need to use the sambuca in this recipe?
Nope! Just add extra sugar, and it will still be delicious.

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Watch the recipe video on Instagram

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A hand pours a rich, frothy Italian coffee from a bottle into a small glass mug on a tray. Several other empty or partially filled glass mugs are arranged around it, ready to be enjoyed.

Italian Cold Espresso

The only pick-me-up you need in your life! Italian Cold Espresso is the most refreshing, rich, and delicious summer beverage!
Prep: 15 minutes
Servings: 6 people

Equipment

  • 1 stovetop espresso maker large

Ingredients 

  • cups water, to the stovetop espresso maker base
  • espresso, ground, I use Lavazza
  • 2 tsp, sugar
  • 3 tbsp white sambuca, or to taste

Instructions 

  • Begin by filling the base/bottom chamber of your stovetop espresso maker with water.
    Sammy's tip: Depending on the size of your stovetop espresso maker, water quantity will vary, just be sure that when you put the filter plate on top, no water comes through.
  • Add the basket to the espresso maker and fill with espresso.
    Be sure to fill to the top, ensuring you wipe any excess espresso off of the sides. Do not pack down the espresso.
  • Add the filter plate to the top of the ground espresso and attach the top carafe.
  • Be sure to tightly screw on the top carafe of the espresso maker to ensure no steam exists once it begins to brew.
  • Place the espresso maker on the stove, and set to medium heat.
    Sammy's tip: Be sure to add the espresso maker closer to one side of the burner to ensure the handle doesn't become too hot to touch.
  • After 3-5 minutes, you will hear the espresso begin to brew.
  • Once the carafe is filled with the brewed espresso, remove it from the heat and pour it directly into a large pitcher.
  • Repeat these steps once more, but use half of the amount of water you used for your first brew, and re-use the same espresso grounds a second time.
    (The brew will be weaker/lighter in color since you are using the same espresso grounds again).
  • Add the second brew to pitcher.
  • Stir in the sugar and sambuca.
    Sammy's tip: You can add more sambuca and sugar if you'd like. If you aren't adding the sambuca, you may want to add more sugar.
  • Once slightly cooled, add to tempered glass jars, and store either in the fridge or freezer.
  • If you do freeze, take it out 1 hour before serving, shake well to create a slushy texture and pour into an espresso cup or short glass.
    Sammy's tip: using the back of a long wooden spoon, break down any large ice pieces to create a slushy texture.
  • For the refrigerated version, pour into an espresso cup or short glass and enjoy right away.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Course: Drinks
Cuisine: Italian
Servings: 6 people
Like this recipe? Leave a comment below!

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

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