American tourists are advised against ordering iced coffee in Europe due to the absence of cold brew and limited ice availability. Popular regional alternatives include drinks like freddo, einspanner, and shakerato, with caffè Leccese from Puglia being notable. In New Jersey, Bread and Salt bakery offers a unique version of caffè Leccese, which is sweeter and creamier than traditional methods. Owner Rick Easton uses homemade almond milk from Italian almond jam, achieving a rich flavor and texture.
A handful of regional iced espresso drinks fill the void in Europe, like the frothy Grecian freddo, cream-topped einspanner, and classic shakerato.
The best and arguably least appreciated iced espresso drink is from Puglia, called caffè Leccese, made with almond syrup layered with espresso over ice.
Rick Easton, the owner of Bread and Salt, uses a rich almond milk made by blending sticky Italian almond jam with hot water for his version.
Easton’s favorite almond jam is from Marco Colzani in Lake Como, crafted from three types of native Sicilian almonds for optimal texture and flavor.
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