Blended Cold Coffee
A frothy iced coffee drink blended with milk, sugar, and ice. Make it for hot afternoons, a quick breakfast drink, or an afternoon pick-me-up.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeCold coffee is a blended iced coffee drink made with brewed coffee, milk, sugar, and ice until smooth and foamy. It is widely made in many home kitchens and cafes, and this version keeps the flavor simple and familiar rather than turning it into a dessert-style shake.
Using chilled strong coffee gives you full coffee flavor without watering the drink down. If your coffee is freshly brewed, cool it completely before blending so the ice stays frosty and the drink turns thick and airy instead of thin.
Ingredients
- 2 cups (480 ml) strong brewed coffee, chilled
- 1 cup (240 ml) cold whole milk
- 2 tbsp (25 g) granulated sugar, or to taste
- 1/2 tsp (2.5 ml) vanilla extract
- 2 cups (280 g) ice cubes
- Whipped cream, for topping (optional)
- 1 tbsp (15 ml) chocolate syrup, for drizzling (optional)
Instructions
- 1
Brew the coffee a little stronger than usual, then let it cool to room temperature, about 5 minutes, or chill it in the refrigerator until cold. Cold coffee blends up thicker and keeps the ice from melting too fast.
- 2
Add the chilled coffee, milk, sugar, and vanilla extract to a blender. Blend on low for 10-15 seconds, just until the sugar dissolves and the mixture looks evenly combined.
- 3
Add the ice cubes and blend on high for 20-30 seconds. Stop when the drink looks frothy, pale on top, and no large ice pieces are rattling around the jar.
- 4
Taste the coffee and adjust the sweetness if needed. If you want a stronger drink, add 2-4 tbsp (30-60 ml) more chilled coffee and pulse briefly.
- 5
Pour into 2 tall glasses right away. The texture should be lightly thick and foamy, with a layer of bubbles on top.
- 6
Top with whipped cream and a drizzle of chocolate syrup, if using. Serve immediately before the foam settles and the ice starts to melt.
Tips for the Best Blended Cold Coffee
- Use strong brewed coffee or coffee made from extra grounds so the flavor stays clear after blending with milk and ice.
- For a colder drink without dilution, freeze some of the coffee in an ice cube tray and use those cubes in place of part of the regular ice.
- If your blender struggles with ice, crush the ice lightly first or use smaller cubes to get a smoother texture.
- Any milk works here, but whole milk gives the fullest body. Oat milk is a good dairy-free option if you want a similar creamy texture.
- For make-ahead prep, brew and chill the coffee up to 3 days in advance. Blend only when ready to serve for the best foam.
Storage and Reheating
This drink is best served immediately after blending. If needed, refrigerate leftovers for up to 12 hours and stir or re-blend briefly before serving, though the foam will not be as thick. It is not ideal for freezing once blended.
Frequently Asked Questions
Can I make cold coffee without a blender?
Yes. Shake the chilled coffee, milk, sugar, and vanilla in a tightly sealed jar until frothy, then pour over crushed ice. The texture will be lighter and less thick than the blended version.
What is the best coffee for cold coffee?
A strong brewed coffee works best because the flavor holds up against milk and ice. Medium or dark roast coffee usually gives the most balanced result.
Can I make it without sugar?
Yes. Leave it out or sweeten to taste with honey, maple syrup, or a sugar substitute. Liquid sweeteners dissolve more easily in cold drinks.
Why is my cold coffee watery?
It usually means the coffee was not chilled enough or there was too much ice for the amount of liquid. Start with very cold coffee and blend only until frothy.
Quick Info
Prep Time
5 min
Cook Time
5 min
Servings
2
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
