How To Make A Frozen Coffee Drink That Will Put Starbucks To Shame

LOADING ERROR LOADING There’s a reason the Starbucks Frappuccino became such an iconic treat: Coffee “slushies” hit the elusive sweet spot between indulgence and refreshment. To ensure the presence of distinct coffee flavor throughout your beverage, blogger Jee Choe of Coffee At Three recommends using “strong brewed coffee or cold brew concentrates, since they won’t water down the flavor once it’s all blended with ice.” Deanne Gustafson, co-founder of Kombucha On Tap, a Southern California company that also distributes cold brew coffee in kegs and cans, views cold brew as the ideal base for a frozen coffee. If you’re looking for a quick and simple way to enhance the coffee flavor in your frozen drink, try this technique used by Dan Pabst, coffee and new product development manager of Melitta Coffee: “When making a frozen coffee beverage, in addition to using some kind of liquid coffee ingredient, also blend in 1/2 teaspoon or so of finely ground coffee. “Taking dilution and final texture into consideration step of the way is the difference between a smooth and creamy drink and a gritty, crushed ice mess.” David Duron, co-founder of Hawaii-based coffee roaster Brazen Hazen, urges frozen coffee enthusiasts to “freeze coffee in ice cube trays and use those instead of regular ice cubes.” From an equipment standpoint, Choe suggests using a blender tamper, which will crush ice more evenly: “It makes a huge difference in making the smoothest frozen coffee.” 5. Ingredients 16 coffee ice cubes 2 cups regular milk or chocolate oat milk 2 tablespoons chocolate syrup 2 tablespoons simple syrup 1 cup cream liqueur Whipped cream, chocolate syrup, sprig of mint 1.