Café glacé is something I first had when I was living in Russia (my mom and her friends always put ice cream into coffee), and I’ve rediscovered my favorite summer treat in France in recent years.
I think it’s fair to say that almost every culture has its version!
The French variety is a bit more of a frappé (not pronounced as the American “frap!”), but often thinner and more frothy than its American cousin.
If you make your own ice cream, that’s wonderful! But you don’t need to – the coffee will be delicious with your favorite natural, creamy store-bought brand.
Café glacé
You’ll need:
- brewed espresso or coffee
- vanilla ice cream
- crushed ice
- vanilla or hazelnut syrup (optional)
1. Brew coffee (a long or lungo espresso, in this case) using your preferred method.
2. In a drink mixer or shaker, combine ice, coffee and about 1/2 t of syrup, if using, per serving.
3. Top with a generous scoop ice cream and blend until just frothy. Serve over more ice.
{I find that it’s perfect to sip on the beach in the morning or after lunch.}
Les Baux-de-Provence
Last week, we stopped by Les Baux for a day or two, mainly to visit the Klimt show at the local quarry-turned-museum, which was absolutely awe-inspiring. I am going to try and see it again next month.
But I also got to play with goats and taste some local rosé blends and enjoy a fabulous dinner on the patio at La Cabro d’Or under a light sprinkle of rain.
Les Baux (technically, Les Baux-de-Provence) is a small, scenic town and an easy day trip from most everywhere in Provence.
The village itself is a wonderful medieval sight, if a bit touristy, but all of the surrounding inns, farms, olive mills, and gastronomic delights are definitely worth a visit.
Hi Ksenia
I’m going to Le Baux in a fortnight for part of my holiday. We were supposed to stay at. Le Cabro d’or but it wasn’t available, so we’ve ended up at Oustau instead. Nice. Do you have a link for the quarry place it looks like an interesting day out.
As for your cafe glacé, have you had an Affogato? Basically the same with alcohol in it. They’re my favourite after dinner dessert and coffee in one without going ott.
Dave
Hi David! There should be a link in the Klimt section, but let me know if it doesn’t work.
If you’re going on the weekend in the summer, I would perhaps get a ticket in advance.
You’ll have a beautiful time in Les Baux and at Oustau! Perhaps you can still stop for lunch at La Cabro d’Or.
I do love affogatos as well:)
Sorry, I saw the link after I’d posted! It works fine.
Perfect! Enjoy 🙂
My hubs and I stayed at Les Baux but it was so long ago, I think it’s time for another trip. I found so much to experience and photograph while there! Love the look of that coffee, I made something similar but never thought to use ice cream. When you say “long” espresso what does that mean? I have a regular drip machine and an espresso machine. I’d love to try this! xx
Ah, I’m sure you had a beautiful time, Smidge! So many lovely memories.
Long espresso as in a lungo – in your espresso machine, after the first shot, make it “long” by adding more water.
We used to stay at an inn below the ruins…it is a magical place. One night when the inn wasn’t serving dinner, they made reservations for us at Le Cabro and it was delicious. I think I’ll have to make a café glacé and think of Les Baux.
Is a beautiful part of the region, isn’t it? Lovely that everyone has such great memories!
Hi there… Just wandered over from Karen’s Backroad Journal:) Lovely blog here … I look forward to perusing. I spent a few years in Paris and always enjoyed a road trip south. I went to culinary school in Paris as well. I started drinking these ice kaffe’s though in Hamburg! cheers… wendy
Hi, Wendy! And welcome! So glad to have you following along.
It’s really interesting how many cultures have their own little spin on the cafe glace/ice kaffe/affogato etc. – good ideas stick around and are often borrowed, I guess is the lesson 🙂