Cafe Style Cold Coffee
This cafe style cold coffee is thick, creamy and frothy and tastes just like the one from your favourite coffee shop. It needs only five ingredients and a blender. It is a refreshing treat for hot afternoons and costs a fraction of the café price.
Why You Will Love This Cafe Style Cold Coffee
- Thick, creamy and frothy, ready in 5 minutes
- Only five ingredients and a blender
- Easy to customise with chocolate syrup, ice cream or extra coffee
Ingredient Notes
Instant coffee: Gives a strong, smooth coffee flavour. Cold milk: Full-fat milk makes it creamier. Sugar: Adjust to taste. Ice cubes: Create the chilled, frothy texture. Vanilla ice cream: Optional, for an extra thick, indulgent drink.
Tips for the Best Cold Coffee
Dissolve the coffee in hot water first for a smoother taste. Chill the milk well for the thickest drink. Blend for a full minute until the mixture turns frothy and pale.
Serving and Storage
Serve right away in tall glasses, topped with whipped cream or a drizzle of chocolate syrup. Cold coffee is best fresh, but you can store the blended mixture without ice in the refrigerator for a day and blend again with ice before serving.
Frequently Asked Questions
How do I make cold coffee frothy?
Blend the coffee, sugar and a little hot water first until foamy, then add cold milk and ice and blend for a full minute. A frothy top forms from the whipped coffee mixture.
Can I use brewed coffee instead of instant?
Yes. Use strong brewed coffee or espresso, cooled. Instant coffee is common in cafe-style recipes because it dissolves easily and adds the right bitterness.
How do I make it thicker?
Add a scoop of vanilla ice cream, use less ice or freeze some of the coffee into ice cubes so it does not dilute.
Can I make it dairy free?
Yes. Use oat, almond or soy milk and dairy-free ice cream, if using.
Can I make it ahead?
Store the blended coffee mixture without ice for up to a day, and blend again with ice before serving.
How can I make it less sweet?
Reduce the sugar or replace it with a sugar-free sweetener, and taste before adding more.
More Recipes You Will Love
- Mango Lassi: cool, creamy mango yogurt drink
- Turkish Coffee: strong, foamy coffee brewed in a cezve
- Thai Iced Tea (Cha Yen): sweet, creamy spiced orange tea
- Fudgy Chocolate Brownies: a perfect sweet treat to go with your coffee
- 2 tablespoons instant coffee (a good-quality granulated or powdered coffee)
- 2 cups cold milk (full-fat, as cold as possible)
- 3 tablespoons sugar (adjust to taste)
- 1 cup ice cubes
- 2 scoops vanilla ice cream
- 2 tablespoons hot water (to dissolve the coffee)
- 2 tablespoons chocolate syrup (to garnish the glasses)
- 1 Chill the GlassesPlace 2 tall glasses in the freezer for at least 10 minutes while you prepare the drink. If you have no time, rinse them with very cold water and shake out the drops.Tip: Chilled glasses keep the drink cold and thick for much longer, and they make the chocolate drizzle set nicely.
- 2 Measure EverythingMeasure out 2 tablespoons of instant coffee, 3 tablespoons of sugar, 2 cups of cold milk, 1 cup of ice cubes and 2 scoops of vanilla ice cream, and set them next to the blender.Tip: Having everything ready means you can blend straight away, while the ice and ice cream are still firm.
- 3 Dissolve the Coffee and SugarBoil the kettle, then pour 2 tablespoons of hot water into the blender jug. Add the instant coffee and 3 tablespoons of sugar and stir with a spoon for about 30 seconds, until completely dissolved and glossy.Tip: Dissolving the coffee in a little hot water first gives a smooth taste. Granules added straight to cold milk can stay gritty and bitter.
- 4 Let the Coffee Base CoolLeave the coffee syrup for 2 minutes to cool a little. It should be warm, not hot, before anything cold goes in.Tip: A hot base melts the ice and ice cream too fast and leaves a thin, watery drink.
- 5 Add the Cold MilkPour the 2 cups of cold milk into the blender jug and stir briefly to mix it with the coffee syrup.Tip: Use full-fat milk straight from the fridge for the creamiest, frothiest result.
- 6 Add the IceAdd 1 cup of ice cubes to the jug. If your blender is not very powerful, crush the ice with a rolling pin in a clean tea towel first.Tip: Smaller pieces of ice blend faster, so the drink does not stay in the blender long enough to warm up.
- 7 Add the Ice CreamDrop in the 2 scoops of vanilla ice cream, then put the lid on firmly.Tip: The ice cream adds sweetness, body and a thick, milkshake-like texture. Let it soften for a minute if it is rock hard.
- 8 Blend Until Thick and FrothyBlend on high speed for 45 to 60 seconds, until the ice has disappeared and the coffee is pale, thick and covered in a layer of froth.Tip: Blending for a full minute is what creates the foam. Stopping early gives a flat, thin drink with ice chunks.
- 9 Decorate the GlassesTake the chilled glasses out. Drizzle chocolate syrup around the inside of each glass in a swirl, using about 1 tablespoon per glass.Tip: Drizzle while the glass is cold, so the syrup stays in neat lines and does not slide to the bottom.
- 10 Pour and Serve at OncePour the cold coffee into the glasses, spooning the froth on top. Add a straw and serve immediately.Tip: Serve within 10 minutes for the best texture. For an extra treat, add a small scoop of ice cream on top and finish with a little more syrup.