Leccese coffee is a typical specialty from Salento, a very sweet variant of iced coffee.
The latter originated in Spain, in Valencia at the beginning of the 17th century, known as “Café del Tiempo,” and consisted of coffee with ice served with a slice of lemon or orange. This drink became very popular in Salento, in Otranto, at the beginning of the 1800s. However, over time the habit of serving it with a slice of lemon was lost, and in the 1940s Antonio Quarta, owner of a bar and a roasting company in Lecce, created the current version of Leccese coffee by adding almond milk syrup to iced coffee instead of sugar to sweeten it.
A coffee with a unique, intense, decisive, and refreshing taste, perfect for a coffee break or after lunch on summer days.
Read how to make Leccese coffee with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 3 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 coffee cup coffee (prepared with a moka pot)
- 1 tablespoon almond milk syrup
- ice
Preparation of Leccese Coffee
Prepare the coffee with the moka pot.
In a glass, pour a tablespoon of almond milk syrup and a few ice cubes.
When the coffee is ready, stir it with a teaspoon directly in the moka pot to make it homogeneous, and pour it while still hot into the glass along one of the edges to avoid pouring directly onto the ice, so it doesn’t melt immediately. Stir lightly and quickly and serve your Leccese coffee immediately.
Notes
To succeed with this recipe, it is important to prepare coffee with the moka pot properly: 1) fill the moka pot reservoir with cold water only up to the valve; 2) place the pot on the smallest burner and use a low flame; 3) don’t let the pot bubble too much when the coffee is ready, but turn off the heat and remove it from the burner.
Leccese coffee should be consumed immediately, as soon as it is prepared.
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