Chilled, creamy, and lightly sweetened, this cold coffee is blended to perfection with milk, instant coffee, and ice. It's like a homemade frappé—simple and delicious.
Ingredients
Directions
In a blender, combine instant coffee, sugar, and cold water. Blend for a few seconds to dissolve and froth.
Add cold milk and ice cubes to the blender. Blend again until frothy and smooth.
Optional upgrade
For a richer version, add a scoop of vanilla ice cream before blending.
Pour into tall glasses. Top with whipped cream or drizzle chocolate syrup if desired. Sprinkle with a pinch of instant coffee for café vibes.
Expert Cooking Tips & Experience
The "Double Blend" Secret: Always blend the coffee, sugar, and water first before adding the milk. This creates a thick, stable foam (similar to Dalgona) that ensures your coffee stays frothy until the last sip.
Avoid Watery Coffee: If you have time, freeze some leftover coffee into coffee ice cubes. Using these instead of regular ice prevents the drink from getting diluted as the ice melts.
Milk Matters: For that true café thickness, use full-fat (whole) milk. If you’re going dairy-free, oat milk provides the best froth-to-creaminess ratio.
Troubleshooting: If your coffee isn't frothy enough, your blender might be too large for the portion. Double the recipe or use a high-speed bullet blender for maximum aeration.
Personal Experience: I’ve found that using chilled glasses (pop them in the freezer for 10 minutes) makes a massive difference in keeping the coffee "frappé-style" longer during hot summer afternoons.
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