Imported from Instagram
Thick and Frothy Café-Style Cold Coffee
A creamy, frothy cold coffee made with a warm-water coffee pre-emulsion, ice-cold full-cream milk, ice, and milk powder. The technique creates finer air bubbles and a thicker body without using ice cream.
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Ingredients
- Instant coffee (Amount not specified in the source)
- Sugar (Amount not specified in the source)
- 2 tbsp Hot water (Used to make the warm-water pre-emulsion)
- Ice-cold full-cream milk (Amount not specified in the source; use directly from the refrigerator)
- Ice (Amount not specified in the source; used during blending)
- 1 tbsp Milk powder (Adds milk solids and thickness without adding extra water)
Steps
- 1
Combine the coffee and sugar with 2 tablespoons of hot water rather than adding them directly to cold milk.
- 2
Whip the coffee, sugar, and hot water for 1 minute to create a warm-water pre-emulsion. This disperses the coffee solids and incorporates air, producing finer and more stable bubbles.
- 3
Add the ice-cold full-cream milk and ice to the coffee mixture.
- 4
Add 1 tablespoon of milk powder. The additional milk solids increase the body and thickness without adding extra water.
- 5
Blend at high speed until the drink is thoroughly chilled and develops a thick, creamy, frothy texture.
- 6
Serve immediately while the foam is thick and stable for the best café-style texture.
Notes
The source does not specify the quantities of coffee, sugar, milk, or ice, nor an exact blending duration. It recommends avoiding direct mixing of coffee and sugar into cold milk, using high-speed blending, and serving for a thick, creamy, frothy result.
Nutrition per serving
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