Cold Coffee Recipe (Café-Style)
Chilled, creamy, and lightly sweetened, this cold coffee is blended to perfection with milk, instant coffee, and ice. It
- 2 tsp instant coffee (or 1 shot of espresso)
- 2 tbsp sugar (adjust to taste)
- ½ cup cold water
- 1½ cups cold milk (any dairy or non-dairy)
- 6–8 ice cubes
- Optional: 1 scoop vanilla ice cream for creamier texture
- Optional toppings: whipped cream, chocolate syrup, coffee powder
- 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.
- 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 cube (Apr 29, 2026)