Barristas are setting up their blenders and drink machines in preparation for the summer frozen coffee season. But for a bit of coffee, milk and ice, we are paying what it costs for a pound of coffee at the grocery store. Why buy, when you can make them at home?
This is a good way to control not only your costs, but your calories. Where a cup of coffee shop frappe can up upwards of 700 calories for an extra large, by using artificial sweetener, the only calories here are in the milk.
You’ll need to make a pot of strong coffee. Not espresso, but add an extra scoop or two of coffee to the pot.
Once it is brewed, sweeten the coffee to taste, then let it cool completely.
Pour out about 8 ounces of coffee into a container from which you can pour easily. Add an equal amount of milk of choice: whole, skim, soy. Pour this mixture into ice cube trays and freeze. When they are frozen (at least 48 hours to make sure they are frozen hard) put into a sealed bag or container. It prevents them from being dissipated by the fan in a frost free refrigerator freezer. Store the rest of the coffee in the refrigerator until you’re ready to make your frappe. Or heat it back up and have a cup.
To make a Coffee Frappé, you will need:
- 4 to 8 coffee and milk cubes
- ½ cup to one cup cold coffee
- a blender (an immersion or “stick” blender works well)
Place about 1/3 of a cup of coffee and coffee cubes in the blender. Pulse it several times. Add more coffee gradually until is a nice, slushy consistency.
If you like flavored coffees, you can add flavoring syrup to the blender. If you are really feeling adventurous, you can add a little taste of something alcoholic. How cool would that be, to have frozen Irish Coffee for St. Patrick’s Day?