Café-Style Iced Coffee

Cold coffee, iced to perfection, is a refreshing treat on a hot day. For perfectly sweet, creamy, and frothy blended ice coffees at home that mimic those you get at your favorite cafe, look no further than this traditional cold coffee recipe with accompanying photos and video.

This Iced Coffee Is About to Be Discussed

Icy cold coffee is simply the best beverage to enjoy on a hot summer day While I usually prefer tea to coffee, I do enjoy a good cup of coffee every once in a while, and my go-to is a blended coffee drink served in the style of a cafe.

This shake-like cold coffee drink is made by blending sugar, milk, and ice. You can find variations of this drink at most coffee shops. It produces a drink that is both refreshing and rich, with a delightful froth on top.

The flavor is similar to that of a milder Frappuccino or Frappe, but with the addition of flavored syrups, you can make almost any kind of blended iced coffee you can imagine.

Instant coffee powder is what I've used to make this a simple and fast recipe. For instant coffee, you could use either the powdered or granular variety.

Cold coffee brewed from regular Filter Coffee or espresso is also quite tasty. Make your regular pot of drip coffee or espresso and let it cool (at room temperature or in the fridge) before using it in a frosty blended coffee shake.

Instructions for Chilling Coffee

Prepare a Coffee-Mixing Ingredients

First, put one tablespoon of instant coffee in a bowl. Step 3 below shows how to add a quarter cup of brewed filter coffee or espresso to the blender jar.

A quarter cup of lukewarm water (not hot) should be added to the instant coffee. Combine and blend thoroughly.

Coffee drinker, please blend.

Blender jar #3: Coffee solution

Fourth, stir in three to four tablespoons of sugar.

Repeat steps 4 and 5 until the coffee solution is frothy and a lighter brown color, about 1 minute.

Prepare coffee as if it were iced.

Put in a handful of ice cubes, preferably between six and seven Use only 2–4 ice cubes for a thicker blended cold coffee.

7. Add 2 cups of chilled milk. I used whole milk in this recipe. Answers to Frequently Asked Questions about Making Cold Coffee Without the Fat

8. Give it another quick whirl for a few seconds, or until the ingredients are thoroughly combined and a foamy cap forms on top.

Put the coffee in tall glasses, and serve it cold right away. Blended iced coffee is best consumed immediately after preparation due to the frothy top layer sinking to the bottom as the drink sits.

Tips From the Experts

• Coffee: Brew some of your preferred instant coffee. The instant coffee can come in granular form or as finely ground powder.
• To taste, sweeten with your preferred sweetener. Raw sugar is what I use every time, but feel free to play around with other sweeteners and sugars like palm sugar, coconut sugar, maple syrup, or honey.
• If you like your cold coffee strong and slightly bitter, use 1 packet of instant coffee per 6 ounces of water. Five or two tablespoons
• Blend in about a quarter cup of light or whipping cream for a rich, creamy texture in your iced coffee. Incorporating cream could necessitate the addition of sugar. After blending the coffee, taste it and add more sugar if necessary.

FAQs

There Are Even More Beverages to Sample

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Written by Dassana Amit

Cold coffee, iced to perfection, is the perfect beverage for a hot summer day. Making blended ice coffees that are as sweet, creamy, and frothy as those you get at your favorite cafe is a breeze with this timeless Cold Coffee recipe.

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• Put the instant coffee, sugar, and hot water into a blender.
• The coffee solution is ready when it is frothy and a little lighter in color after being blended for one minute.
• Beverage not served cold; please add 6–7 ice cubes Reduce the number of ice cubes in your coffee from two to four for a thick cold beverage.
• The consistency and nutritional value of whole milk are marginally improved over those of skim. The cold brew can be made with either nonfat or low-fat milk if you prefer. Incorporate them, but cut the 1/4 cup water down to 2 or 3 tablespoons.
• Blend for 1-2 minutes, or until the milk is thoroughly combined with the coffee mixture and a thick foam forms on top.
• Serve the coffee iced in glasses. Blended iced coffee is best served immediately after preparation because the foamy top layer will sink to the bottom as it sits.

• Coffee: Make it with your preferred Instant Coffee brand It's up to you whether the instant coffee comes in granules or finely ground form.  
• Sugar Substitute: Substitute with Your Favorite Sweetener While I always use raw sugar, feel free to try other sweeteners like maple syrup or honey.  
• Add more instant coffee if you like your cold brew strong and bitter. 2 or 5 Tablespoons  
• Depending on how strong you like your drinks, you can easily adjust the proportions of this recipe to make more or fewer. To make larger drinks or more servings, simply double the ingredients.

 

• In place of ice, you can add a scoop of vanilla ice cream to your cold coffee to create a milkshake. If you're looking for a good coffee milkshake recipe, try this one out.
• Add about a quarter cup of light or whipping cream while blending for a rich and creamy cold coffee. If you're using cream, you might want to consider sweetening it. So, after blending the coffee, you should test the flavor and add more sugar if necessary.  
• To reduce the amount of fat, substitute skim milk for whole. If you'd like to use skim milk or low-fat milk, you can easily adapt this recipe by reducing the water amount from 1/4 cup to about 2-3 tablespoons.
• Veganize it by subbing in your favorite plant milk, like almond milk, oat milk, or soy milk for the dairy milk.
• Make blended cold coffee with flavorings by adding a shot of your preferred flavored syrup (about 1 ounce, or 2 tablespoons) before blending. Whatever flavor of coffee milkshake you'd like, whether it's vanilla, hazelnut, or amaretto, you can make it.
• Blend in 1 tablespoon of cocoa powder or chocolate syrup before blending again for a chocolate mocha cold coffee.

Espresso, Served Cold (Café-Style Recipe)

Approximately 229 calories Nutritional Value of Fat 72

Thiamine (Vitamin B1) 1mg 67%

Riboflavin (Vitamin B2), 1 milligram 59%

Niacin (B3) 1 milligram 5%

Folate (12 g) vitamin B9. 3%

Dietary Reference Intakes (%DV) are based on a 2,000-calorie diet

This Cold Coffee recipe was originally posted in May 2015 and was updated in November 2022.