iced coffee
An iced coffee is a cold drink made from coffee, ice and other ingredients, although the preparation differs significantly in different countries.
preparation
In Germany and Austria, iced coffee is a brewed and then cooled coffee (possibly also an extended espresso ) with vanilla ice cream . The iced coffee is usually not sweetened, can be mixed with a little rum and is often served with a cap of whipped cream.
In German-speaking Switzerland, an iced coffee ("Iskafi") is a coffee or espresso served on ice cubes, optionally extended with milk, analogous to café glacé or caffè freddo in French and Italian-speaking Switzerland. Iced coffee is mainly drunk in summer in ice cream parlors and cafés - usually from a slim glass or goblet with a drinking straw .
variants
frappe
The café frappé, which was first prepared in Thessaloniki in 1957, is related to iced coffee . It is made from instant coffee and prepared with chilled water and ice cubes and optionally with sugar and milk. It is particularly widespread in Greece and is often referred to as the "national drink" there. This iced coffee only contains ice cream in the variety Frappé Pagoto ("Frappe with ice cream").
In Switzerland and France, a frappé is understood as a dessert-like milkshake in which ice cream (any type) is processed with milk in a mixer. A coffee frappé or café frappé is prepared accordingly with coffee ice cream and milk.
Caffè freddo
Italian restaurateurs serve the caffè freddo (cold coffee), which consists only of chilled espresso, lengthened with water or served on ice cubes and is sweetened with sugar syrup depending on the taste. It is part of the usual range of Italian bars in the summer months.
Instant iced coffee
There are powders from various manufacturers that can be mixed with cold milk or water to make drinks similar to iced coffee.
Black Forest iced coffee
The Black Forest iced coffee , popular in the Black Forest, consists of cold filter coffee that is sweetened with sugar and to which a strong dash of Black Forest cherry brandy is added. One or two scoops of vanilla ice cream, served in a slim tall glass goblet and garnished with icing, chocolate chips, possibly a cherry, fan wafers or hollow hips .
English style iced coffee
The English-style iced coffee comes from Vienna, which is made up of 1 ⁄ 3 ice cream, 1 ⁄ 3 coffee and 1 ⁄ 3 whipped cream.
Iced coffee
A variant that is offered in the USA as Iced Coffee sometimes only consists of black coffee, ice cubes (not with ice cream) and possibly some milk.
Café Glacé
In German-speaking Switzerland, coffee ice cream is sometimes served as a café ice cream. In French-speaking Switzerland and France, the term ( café glacé ) is usually used for a coffee or espresso served on ice cubes, which is optionally extended with milk (analogous to iced coffee or caffè freddo ).
Ice chocolate
Ice chocolate is a variant of iced coffee. The coffee is replaced by cold drinking chocolate and occasionally a scoop of chocolate ice cream is used instead of vanilla ice cream.
Vietnamese iced coffee
Vietnamese iced coffee is called cà phê đá (literally "iced coffee") and is traditionally prepared . Dark roasted Vietnamese coffee is brewed with a metal drip filter ( phin cà phê ) and then poured into a glass with ice cubes. A popular variant of this coffee is called cà phê sữa đá , in which the coffee first drips onto sweetened condensed milk and the mixture is then poured onto ice cubes.
Affogato al caffè
→ Main article: Affogato al caffè
Affogato al caffè ( Italian affogato for “drowned”) is a dessert of Italian cuisine that consists of espresso with vanilla ice cream . Outside of Italy it is sometimes incorrectly called Espresso Affogato (Italian for "drowned espresso"). In German cafés it is occasionally offered under the name Kleiner Italianer . In the Italian original, a scoop of vanilla ice cream is placed in a small cup or glass and then hot and sugar- sweetened espresso is poured over it. The ice ball "drowns" (ital. Affogare ) in the espresso.
literature
- Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 391 .
