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On a white table cloth with a strawberry pattern, a red folded gingham cloth, a glass with a stem and a printed pattern, filled with blended ice coffee and topped with whipped cream and a silver coloured reusable straw, a pink small bowl with coffee beans, a few coffee beans have spilled out from the small bowl.
Print Recipe

Blended ice coffee

It is summer, and hot, but you still have a craving for coffee. No worries, you can create this lovely blended ice coffee at home, using your rescued coffee endings.
Prep Time10 minutes
Cook Time10 minutes
Freezing time1 day
Total Time1 day 20 minutes
Course: Drinks
Cuisine: American
Keyword: coffee, creamy
Servings: 1 tall glas

Ingredients

  • 200 ml espresso coffee
  • 100 ml oat milk or any other milk variation
  • 4 large coffee ice cubes made from espresso
  • 2 tsp honey

Optional

  • whipped cream

Instructions

  • Start at least 24 hours before and make the coffee ice cubes. Make espresso to your desired intensity.
  • Let it cool, then pour it into a large ice tray and leave in the freezer for at least 24 hours.
  • Make the espresso. I use a stove top mocca maker, but you can make it in any coffee maker you have.
  • Let the coffee cool slightly before adding it to your blender with oat milk and honey.
  • Lastly add the coffee ice cubes.
  • Secure the lid of your blender and blend on high speed for one to two minutes.
  • Pour into a glass.
  • If using whipped cream, whip it up and top up the glass.

Notes

I use left over coffee to make the coffee ice cubes and save them throughout the spring, to have them ready for summer. Once they are frozen in the ice cube tray, I pop them out and keep them in a plastic bag in the freezer.
Adjust the strength of your coffee based on your taste. I like a my coffee strong so this is the perfect amount for me.
Add flavours to your coffee, either in the blender before mixing it, or to the bottom of your glass before pouring the coffee on to, then stir with a spoon.