Iced Spiked Cappuccino

3 Comments 06 June 2012

People, I’ve just not felt that up to it lately. You know…it. Which means, more or less, much of anything. Been feeling a little blah. A little less peppy and with barely any step to begin with. I think what I need is, maybe, something like this iced spiked cappuccino. It’s hot and humid and maybe a pick-me-up like this one would do. And it has amaretto in it – shaaaa-wing! Feeling more peppy already.

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There’s very little you need to do for this one, but one word of advice is: make your coffee strong. Make it so that it can peel the paint right off a battleship. The reason is that you’ll be adding plenty of milk to this, maybe even some cream for added richness, and that coffee, if it ain’t packin’ some seriousness, it’ll get lost in this drink.

I didn’t make ours strong enough. That’s OK – you live, you learn, you make stronger coffee.

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The coffee looks strong enough, doesn’t it? Anyway, pour ya some in the glass-a-roo.

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Next goes in some of that wonderful amaretto. Just a tablespoon. If you added more, well, we certainly can’t judge!

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If you like this kind of drink a little on the sweeter side, have some homemade simple syrup at the ready.

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Now this is the fun part, watching as the milk flows into the other liquids, like a really beautiful culinary wave of tastiness. At this point, you know it’s gonna be aaaalll right.

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You’ll want to give it a little stir to ensure the amaretto mingles like the devious little lady it is. Then sip. And sigh and feel refreshed. And relaxed. Ahhhh.

Tailor this one entirely to suit you – less milk, more coffee, no sweetener, maybe a tad more…you get the idea. Serve it for parties as a liquid dessert, or as a welcoming drink when people first arrive or just on a hot day when you need that pick-me-up-ed-ness. Whenever you have it, hope you enjoy.

Iced Spiked Cappuccino

from Giada di Laurentiis via Food Network

Prep Time: 10 minutes    Cook time: 5 minutes (plus thirty minutes or so cooling)    Level: Easy    Serves: 6

1/2 cup sugar
3 tablespoons water
Crushed ice
2 cups freshly brewed espresso, chilled
6 tablespoons amaretto liqueur
1 cup whole milk or whipping cream, chilled

Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.

Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.


If you used milk and feel like it’s a little on the flat side, try adding a splash of cream to give it some more…body? Depth? Yeah, something like that, just a tad more oomph. Or not! Try it with low-fat milk even. Let us know if you do.

You may or may not want to use less ice than advised. We felt they got a little watered down too quickly.

If you don’t do espresso at your house, just make some really, really, really strong coffee. No, stronger. Yep, like that.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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3 Comments so far

  1. christine says:

    Ahhh … I’d drink that right now. Who cares that it’s not even 10 am!

    You can always freeze coffee in ice cube trays to put into your iced coffees .. it keeps your drink from getting watered down AND it’s a good way to use the left over coffee in the pot the day before.

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