Coffee & Tea

How is your ideal iced coffee made? (Frappucino, Ice latte etc.)


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Coffee & Tea

How is your ideal iced coffee made? (Frappucino, Ice latte etc.)

Ramius | | Jun 16, 2011 04:01 AM

I´m from Norway, where we drink more coffee per citizen than anyone else in the world. Our coffee culture is the elite, and now I´m curious about the more american concept of ice coffee.

They serve it here, but it is not popular, and not a cultural phenomenon like Starbucks´ frappucinos in the US.

I´ve made it a few times now, with my homemade caramel syrup, but I just don´t think it tastes good enough. Am I doing something wrong? How do you make your ideal iced coffee?

I´ve found that I need far less milk than what many frappucino recipes on the internet will have me use. Or else I end up with a bucket full of coffee, when all I want is a standard latte-glass.

I put 6-7 icecubes in the blender, together with 30ml. of homemade cinnamon syrup, and a double shot of espresso. Then I pour it into the glass, and top it with whipped cream.

Last time I actually omitted the milk completely from the recipe, because it easily becomes so much more to drink if you add milk. And I wanted the texture of it to be like slush. Like a real cold milkshake. Not watery.

I also think it gives it a cleaner taste, to just mix the coffee with ice and swetener, so the whipped cream can shine more through the drink. While having it on top of the drink, you are automatically mixing the waterbased coffee, with a milkproduct in your mouth. And that makes sense foodwise - to have each element shine more, and have a clear role in the dish.

I want to restrain from too much sweetener, but please, tell me how you prefer it anyway. I usually use a blender, but do some of you, for instance - make your ice coffee without blending anything at all? I could certainly see that work as well.

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