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Author:
Franco Salzillo
Coffee is not just for chilly mornings when you need a caffeine boost to get through the day; it’s also a thirst-quenching summer drink to bring a smile to your face. That, if you know what you’re doing. We’re talking about the quintessential caffeinated warm-weather drink, the frozen coffee.
This one is not really frozen but blended with ice. It’s almost like a Slurpee or what the fancy folks at coffee shops call café frappé.
If you have never blended coffee before, let me tell you that it’s not as easy as it looks. For starters, coffee straight from the coffee machine won’t work because it will melt the ice — you need room-temperature coffee, cold coffee is even better.
I love using cold-brewed coffee for this particular recipe because it’s intensely flavorful. You don’t even have to brew this one; it’s more like a coffee infusion. Leave a lidded jar filled with one cup of coffee beans and water sitting overnight, stir and let the water get infused by the most nuanced coffee flavors.
Then there’s the next challenge: Too little liquid and the ice will cause the blender to get stuck. Too much liquid and your frozen coffee will end watery and dull.
As a sweetener, I use sugar, and I prefer to sweeten my coffee beforehand. That means fewer ingredients to throw into the blender, meaning more control over the entire process.
Here’s a final tip. Use fresh ice cubes. Those that are completely solid and haven’t melted a bit. This will also help you prevent watering down your drink. It comes without saying you should pour and enjoy your frozen coffee immediately; it melts terribly fast.
Frozen Coffee Variations:
Adding a few ounces of chocolate syrup will turn your frozen coffee into a delicious frozen mocha, and a dash of vanilla extract will become something else entirely. I personally add a splash of milk to make my coffee creamier, but that’s up to you.
As for the topping, nothing beats adding as much whipped cream as you can fit over your frozen drink. If you’re ready, let’s tackle this recipe. Who doesn’t need a frozen coffee?
Make your cold brew coffee by soaking roasted coffee beans with water for 24 hours in the fridge. Sweeten it with the sugar and mix it well.
In a blender, add the ice, and half a cup of coffee. Blend and slowly add the extra coffee through the hole in the blender’s lid.
Pour in a glass and garnish with whipped cream.
