Like Torino and Trieste, Naples is a great caffè town. And in their warm climate, Neapolitans have perfected the art of iced coffee, as exemplified by this blender-whipped refreshment. It is a dessert and espresso break all in one—just the kind of treat to enjoy while engaging in the sport of people-watching at a caffè in Naples.

　　

Ingredients

serves 4

　　2 cups hot, strong, freshly brewed espresso

　　6 tablespoons sugar, or more to taste

　　3 cups finely crushed ice or ice cubes

　　1/2 cup whipping cream

　　

Recommended Equipment

A blender and a food processor, if needed

　　4 tall glasses, chilled, and 4 long spoons

　　

Step 1

While the espresso is hot, stir in 5 tablespoons sugar (or to taste). Let the coffee cool to room temperature.

　　

Step 2

If you don’t have crushed ice, pulverize the ice cubes in a food processor (my preference) or a blender, into fine bits. Return the crushed ice to the freezer.

　　

Step 3

Whip the cream, with a tablespoon of sugar if you like, until smooth and holding soft peaks. Keep it chilled.

　　

Step 4

When espresso is thoroughly cool, pour it into the empty blender jar. Churn on high speed for at least 2 minutes, until it becomes light in color and frothy.

　　

Step 5

Pour an equal amount of the espresso frappe into each chilled glass, quickly add a share of crushed ice, and top with a mound of whipped cream. Serve right away, with a long spoon.

　　From Lidia's Italy by Lidia Matticchio Bastianich. Copyright (c) 2007 by Lidia Matticchio Bastianich. Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American Kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York.