Perfect Frozen Coffee Recipe (Easy Coffee Recipe)

For starters, you’ll need strong coffee because you’ll dilute it massively. For me, two shots of espresso do the trick. Some folks use brewed coffee and strengthen it with a tablespoon of instant coffee, but you kinda miss out on the flavors or properly brewed coffee. The coffee needs to be dead-cold too, or it will melt the ice before you even get started.

You’ll need dairy, too. You need milk. And since we don’t want the milk to tone down our icy drink, I prefer using coffee creamer. It adds milk’s flavor and texture without dilution.

This might not be ideal for coffee purists, but I believe the perfect ice coffee needs a little chocolatey sweetness, so I use chocolate syrup as a flavor enhancer and a sweetener. For me, one ounce is enough, but if you like your frozen coffee sweeter, by all means, add a bit more.

There’s a catch. Not all home blenders are created equal, meaning not all of them will handle ice cubes well. Make sure yours has the power to pulverize the ice without you burning the motor.

Even if your blender survives grinding the ice, it might still get stuck if there isn’t enough liquid in the pitcher. That’s where a little regular milk comes in. It helps the blender do its job.

Is there such a thing as a perfect frozen coffee? Perhaps there is, and it might be this version, but chances are you’ll find a way of tweaking the recipe to make it perfect for you, and that’s exciting!