My trip to Zurich a few weeks ago was my first time to the city. Though I've been to other parts of Switzerland — Interlaken, Lugano, and Locarno — I was anxious to go to Zurich, if only to see how it compared. Switzerland always strikes me that it's such a small place, has so much cultural influence from its neighbors, yet remains distinctly its own thing. Nowhere was this truer than Zurich. The streets were filled with people from all over the globe and though everyone is friendly and speaks fabulous English, you can look around and tell — from the tall clock towers to cross flags and people speaking Swiss Gernam — you are definitely in Switzerland.
What really stood out to me were their cafes. Zurich knows how to do cafe culture right with everything from pastry shops that serve coffee like the classic Condotorei Schober to quiet, bookish coffee shops to hip coffe and cocktail bars like Milchbar and Bovelli. We stumbled across Bovelli in the late afternoon, much in need of a caffeine pick-me-up. Being the coffee lover I am, I perked up when I saw they were serving not only coffee tonics but also something I'd never heard of: a Caffe Freddo.
I was with my awesome travel companions Julie, Rachelle, Eden, and we ordered pretty much their whole coffee menu. The caffe freddo was by far our favorite! Made like an Iced Mocha-y version of a Caffe Shakerato, it was a touch sweet with a strong espresso flavor and a bit of vanilla and chocolate too. As in, everything I love about dessert and coffee in one.
Since I've been back, it's been my drink of choice to beat the late summer heat and I've made a few adjustments, using coconut milk instead of regular milk and making it with a double espresso shot for a more intense flavor. Like Switzerland itself, this drink seems a bit Italian or French but it's 100% a Swiss and I'm 100% all about it.
or your favorite milk
Add coconut milk to a serving glass and add a few cubes of ice. In the base of a cocktail shaker, combine the espresso, simple syrup, chocolate syrup, and vanilla extract. Fill shaker with ice, close, and shake seriously hard until shaker is frosted and mixture has created a sort of espresso foam, about 20 seconds. Strain into the serving glass and serve immediately.
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