Iced Marocchino

Iced Marocchino



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  • 1 tbsp plus 1 or 2 tsp (20-25 ml) Espresso
  • 2 tsp (10 ml) liquid sugar
  • 4 tbsp (60 ml) fresh skim milk
  • Unsweetened cocoa powder
  • Ice cubes


Prepared in a shaker, the classic Marocchino takes on a new personality. Milk, coffee and cocoa keep their unmistakable aromas, but their encounter with ice gives them wholly new consistencies: velvety yet soft, creamy yet light. A soft mantle of cold milk is laid over the whole, for a guaranteed happy ending.

  1. Chill the glass.
  2. Prepare the Espresso in a small cup.
  3. Fill the Boston shaker 3/4 full with ice cubes, add the liquid sugar, approx. 3 tbsp (40 ml) of the skim milk, the cocoa powder (which needs to cover the surface of the ice) and, last of all, the Espresso.
  4. Shake vigorously and pour into the glass, filtering the ice with a strainer.
  5. In the pitcher, foam the remaining milk (1 tbsp plus 1 tsp or 20 ml) with the milk frother, and add it to the glass.
  6. Decorate with a light dusting of cocoa powder, and serve.

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