Italian Cold Espresso

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.

5 from 1 vote

The only pick-me-up you need in your life! Italian Cold Espresso is the most refreshing, rich, and delicious summer beverage!

Prep Time15

Cook Time0

Total Time15

Course: Drinks

Cuisine: Italian

Keyword: cold coffee, espresso, iced espresso, italian cold coffee, italian cold espresso

Servings: people

Equipment

1 stovetop espresso maker large

Ingredients

2½ 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.

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