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Author:
Franco Salzillo
For as long as I can remember, I have made myself milky, lusciously sweet coffee in my blender. Especially on Sundays when I woke up after ten to have a hearty late breakfast.
Frozen coffee is a treat. My weekday cup of coffee, a necessity. As with all treats, they’re all about pleasure, and that for me means infusing my coffee with a little chocolate, doesn’t that sound lovely?
So, I start with a shot of espresso. You can make a concentrated coffee with a French press too, or simply use your expresso pods. Once you have your coffee, you’ll want to let it cool. Steaming coffee will melt your ice cubes, utterly ruining your blended coffee.
Then you need milk, of course, because we want our coffee deliciously creamy. You can also use water if you don’t want a milky coffee. Still, you’re better off using a lungo espresso or an Americano-style coffee instead.
If you’re using milk, go for your favorite one, from whole milk to skim milk, and plant-based alternatives are fantastic too. Oat milk is exceptionally creamy, and I like almond milk as well. This recipe calls for regular milk, but I make mine with almond milk, you can’t really tell the difference.
With your coffee and your milk, the only thing you need is ice, of course, and a sweetener. I use the chocolate syrup as both a sweetener and a flavor enhancer, but a few teaspoons of your favorite sweetener, whether its sugar or a zero-carb alternative, will work just nicely.
It’s blending time!
Every blender is different, and some are designed to crush ice — not all of them, though, so, make sure yours won’t get ruined by your frozen coffee.
Some blenders will take care of the ice only if there’s enough liquid to get things going. You’ll know that’s your case if you see your blender getting partially stuck — that means you need to add a splash of milk to get the blender running smoothly again.
Last but not least, what’s a blended coffee without whipped cream? And perhaps some chocolate sparkles! Get creative! Mine always has a drizzle of chocolate syrup on top; it just makes me smile.
Make your espresso and let it cool.
Add the ice, chocolate syrup, cold espresso and milk to the blender. Blend until smooth.
Garnish a glass with chocolate syrup and pour the blended coffee. Top with whipped cream and extra chocolate syrup.
