Gaggia Iced Coffee Club: signature recipes for home baristas (and more)

This recipe takes inspiration from what is probably the most loved and iconic Italian dessert: the tiramisù. Grab a spoon to enjoy every layer and get lost in its creamy comfort, paired with the intensity of a classic Gaggia espresso. 

Ingredients 

– Heavy cream

– Whole milk

– Caster sugar (to taste)

– Gaggia espresso

– Mascarpone cheese

– Cocoa powder 

– Ice 

Process 

1 – Whip the heavy cream with milk and sugar to your taste, until you obtain a creamy texture. Pour it in a glass to make the first layer.

2 – Add a few ice cubes.

3 – Brew an espresso with your Gaggia machine, then pour it in the glass 

4 – Top it with a mascarpone cream made by combining well mascarpone cheese, heavy cream to make it a bit more fluid and easier to mix, and caster sugar to your taste

5 – Sprinkle the top with cocoa powder and enjoy with a spoon. Or with a cookie because…why not?

The inspiration for this recipe comes from our friends who cannot wait for autumn to come. The lovers of cozy sweaters, autumnal red skies and the smell of dried orange peels and cinnamon. In this iced coffee, the aroma of an espresso marries the citrusy flavor of orange and the comforting perfume of cinnamon. The result is an aromatic and soft drink that balances creaminess with freshness. 

Ingredients

– Heavy cream

– High quality blood orange juice

– Agave syrup

– Gaggia espresso

– Ice (we used an ice sphere)

– Cinnamon stick

Process

1 – Froth the heavy cream and the blood orange juice with a couple of squeezes of agave syrup (or another sweetener of your choice). Do it directly in your serving glass

2 – Add an ice sphere 

3 – Brew a Gaggia espresso and pour it directly in the glass, over the sphere and the foamy citrusy cream

4 – Garnish with a cinnamon stick

This recipe breaks a rule: instead of the traditional ice cream, we preferred mini ice cream bars. The contrast between their texture and the warmth of the espresso is amplified by a cloud of whipped coconut cream that adds an unexpected tropical note.

Ingredients

– Mini ice cream bars (for us, chocolate-coated vanilla)

– Gaggia long espresso

– Whipped coconut cream

Process:

1 – Place two mini ice cream bars in a wide glass

2 – Brew a long espresso with your Gaggia in the glass, over the ice cream bars

3 – Whip coconut cream until you obtain a soft texture, and drop it in the glass

4 – Add an extra mini ice cream bar

Whether you like summer or not, it’s impossible to deny that the light during this season just hits differently. So, inspired by this sensation, we have created a comforting and smooth iced coffee. Here, coffee blends with the sweetness of condensed milk and of a banana smoothie. The final touch is given by the crunchy texture of crumbled cookies. It’s almost like drinking a snack!  

Ingredients

– Condensed milk

– Gaggia double espresso

– Ice

– Banana

– Milk

– Banana slices 

– Crumbled cookies 

Process

1 – Pour some condensed milk in a glass, to create the base layer 

2 – Brew a double Gaggia espresso, and pour it in the glass

3 – Add a few ice cubes 

4 – Blend a banana with milk until you obtain an even texture with no lumps. Then, add it to the glass

5 – Decorate with a couple of banana slices on a stick

6 – Top with your favorite crumbled cookies

We are big fans of “affogato”…made our own way, once again. In this iced coffee, it’s all about contrasts. The warmth of an espresso that has been just brewed blends with the freshness of a vanilla ice cream. The sweetness of whipped cream meets the salted caramel syrup. 

Ingredients

– Vanilla ice cream

– Gaggia espresso

– Whipped cream

– Salted caramel syrup

Process

1 – Place two or three ice cream scoops in a wide glass

2 – Brew an espresso with your Gaggia machine and pour it over the ice cubes

3 – Add whipped cream on top (we have used a cream whipper) 

4 – Top with a generous amount of salted caramel syrup 

For the ones who cannot stand boredom: this is for you. We enter the territory of fermentation for a new iced coffee. The ginger kombucha, which is naturally fizzy and a bit sour, blends with an aromatic and intense espresso for an iced coffee with a special twist to give new life to the mind and the soul. 

Ingredients

– Ginger kombucha 

– Ice cubes 

– Gaggia espresso 

Process

1 – Fill a tall glass with ice cubes 

2 – Pour the kombucha for ⅔ of the glass 

3 – Brew an espresso and slowly pour it in the glass, for a nice color contrast

This one is for our friends who don’t like milk, the lactose-intolerants, and people who follow a plant-based diet. The Choco Cherry reminds of the flavors of the famous Black Forest cake, mixing a vegan chocolate ice cream with cherries, symbol of a carefree summer.

Ingredients

– Plant-based chocolate icecream 

– Ice cubes 

– Gaggia espresso

– Cherry syrup 

– Cherries 

Process 

1 – Pour, as first layer, a thick cherry syrup

2 – Add two or three scoops of a plant-based chocolate ice cream

3 – Add a few ice cubes

4 – Brew a Gaggia espresso and pour it over

5 – Top with a cherry