Coffee is more versatile than you think. From concentrated espressos to tall americanos, from creamy lattes to crazy caramel-infused frappuccinos.
From all of coffee’s renditions, the frozen coffee is the king of warm summer days. Also called frappé, this thirst-quenching drink is all about the icy texture achieved only by blending the ingredients with lots of ice.
The downside? Blended ice causes dilution, and that means dull coffee. You have to play this one smart to get the most out of your drink.
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!
Brew your coffee and let it rest at room temperature before chilling it in the fridge for about half an hour.
In a blender, add the ice cubes, the coffee, the creamer and the chocolate creamer.
Blend. If the mixture doesn’t blend correctly, pour a stream of milk while the blender is running until you get a frothy texture.
Serve immediately and enjoy with a reusable straw.