- Prep time5 mins
- Cook time0 mins
- Servings2
- DifficultyEasy
- CategoryDrink
Great cold coffee is about the froth. Blending — not just stirring — whips air into the milk and coffee so it pours thick with a cap of foam like a proper frappe. Instant coffee actually works better than espresso here because it dissolves cleanly and blends smooth. Chill your glass first and the foam holds twice as long.
Ingredients
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp hot water
- 2 cups (470 ml) cold milk
- 1 cup ice cubes
- 2 scoops vanilla ice cream (optional, for extra thickness)
- Chocolate syrup, to drizzle
Method
- Whisk the instant coffee, sugar and hot water until thick and pale — about 2 minutes by hand.
- Add the milk, ice and ice cream (if using) to a blender with the coffee mixture.
- Blend on high for 45 to 60 seconds until thick and frothy.
- Drizzle chocolate syrup inside two chilled tall glasses, pour in the cold coffee and serve immediately.
Tips for success
- The longer the blend, the thicker the froth — do not under-blend.
- Freeze coffee into ice cubes and use those instead of water ice to avoid dilution.
- A pinch of cocoa powder blended in deepens the flavor without extra sweetness.
Watch video tutorial
Prefer to watch it being made? This from Chef Ranveer Brar walkthrough covers the same cold coffee step by step — the spoken narration doubles as an audio tutorial.