The Best Cold Coffee: Creamy n Frothy

Cold coffee…the ultimate summer drink.

 

If its cold coffee then it has to be strong, frothy, creamy. I am a coffee lover and my coffee has to have these attributes. I just can’t have coffee mixed in milk without any froth. In winters it is hot coffee and summers are for cold coffee/mango shake. If you are regular on my blog then you must have seen my easy cappuccino recipe without a coffee maker or beating for hours. Like hot coffee, even my cold coffee’s recipe is pretty simple.

When talking about cold coffee, the recipe, of course, is more or less the same then why is it that coffee at some places is exceptionally good whereas others are okay types?  Some are exactly like the ones you get in a cafe whereas others look like homemade only.

As far as my cold coffee is concerned, I will be modest and say that it is pretty good. My friend Reena Goel and my son Shivang’s friend Henry Garg are ardent fans of my cold coffee. If they are at my place then they have to have this coffee. Here, I will also confess that the only person whose cold coffee, I have relished a lot or maybe more than mine is my sister in law, Prashima Jain’s coffee. And when discussed, found that we both had the same recipe. One of the two key ingredients was the same. So, if the recipe is good the result is automatically good. But what’s that one ingredient?

As it is, cold coffee has only three basic ingredients, namely milk, coffee and sugar. Which is that one ingredient I am hinting at? Am I talking of coffee powder? Not exactly. Here in North India, we normally use instant coffee powder only and that’s what is used in this recipe too. Then? is that sugar? Oh! sugar is the same and is just a sweetener. Then, milk? Am I using non-dairy milk like soy milk or something like this?  No, no, nothing like that, I use normal dairy milk only. What is the secret then? The secret is that the milk is used but without boiling and that makes all the difference.

Yes, I use raw milk for making cold coffee. Raw and chilled. Why do I use raw milk? Well, it started decades back. Once when I headed towards my kitchen for making cold coffee then I had only two options: boiling hot milk or the packaged milk in the refrigerator. Since the milk was pasteurized therefore my husband Sandeep assured me to use it for making cold coffee. Even I had misconceptions about using milk without boiling but his explanation cleared all my doubts. I made cold coffee with that milk and voila it was the best cold coffee. Then onwards I have been using only raw (but pasteurized) milk only for making cold coffee. In fact, I use this same milk for other milkshakes like mango shake, strawberry shakes also. Recently, I tried making cold coffee with boiled and then chilled milk also but my son Siddharth stopped drinking it saying that it doesn’t taste good the way it used to be.

Now, if some of you are wondering how can I use raw milk then dear friends, if the milk is pasteurized then it is safe to drink it as it is without boiling. Just recall your biology lessons where you learnt that Pasteurization itself means that the milk has been heated at a very high temperature up to the boiling point and then rapidly cooled down and packaged. Heating milk at very high temperature kills the harmful bacteria present in it and thus it is absolutely safe to drink this milk. Of course, if your milk is not pasteurized then you should boil it first before consuming it.

So, this is the main secret of my cold coffee. Besides this, ensure that the milk is chilled. You can even keep it in the freezer for an hour or so before making your cold coffee. Adding adequate quantity of coffee powder but that is a matter of personal preference. It is always advisable to use powdered sugar or sugar syrup while making cold coffee. This is because it is difficult to dissolve sugar in the cold milk. To make it frothy add ice cubes and run the blender for at least one minute. Yes, not for few seconds. The purpose is not to just mix sugar and coffee in the milk but to make it creamy and frothy. The continuous churning of milk for some time yields excellent results. Just recollect how a vendor makes shakes/cold coffee and you will easily understand why I am saying so.

And lastly, I like to add vanilla ice cream in my cold coffee but you can always avoid that. But if making for someone special or on a special occasion then do add it and see the magic.

So, to sum up, my tips for making The Best Cold Coffee are:

  • Use Raw milk, provided it is pasteurized. 
  • The milk should be chilled.
  • Use powdered sugar or sugar syrup.
  • Run the mixer for at least one minute.

Follow these tips and then whether or not you decorate your glass, the coffee is out of the world. Though the method is very much clear to you by now but still a quick look at the recipe.

I will share my ratio of making cold coffee with you. For every 1 glass (200 ml) cold coffee, I use 1 teaspoon coffee powder and 2 teaspoons powdered sugar.

Lastly, I would like to share that I have made this coffee with 3% fat, commonly known as “toned milk”. Thanks to blogging due to which I cared to go through the printed info on the milk pack. Actually, before this never bothered about the percentage of fat in it. I normally take toned milk only but today my milkman gave me both, half each of full cream (6%) and toned milk (3%). Trust me it happened this way, though accidentally only from his side but I could easily compare the two and put it here.

Preparation Time: 5 minutes

Cooking Time: Nil

Serves: 2

Ingredients

1.5 Cups (300 ml) Milk, raw and chilled

2 Teaspoon Instant Coffee Powder

4 Teaspoon (or as per taste) Powdered Sugar 

4 or 5  Ice cubes

2 or 3 Teaspoon Chocolate Sauce

 

Method

  1. Add milk, coffee powder and powdered sugar in the blender and run it for about 30 seconds.
  2. Once everything blended well, add ice cubes and again run for 3o to 40 seconds. The moment ice cubes are added, the coffee starts looking creamy as well frothy. So, do not skip ice cubes.
  3. And your creamy, frothy cold coffee is ready.
  4. Drizzle little chocolate sauce on the inner sides of the glass using a spoon, thoigh totally optional.
  5. Pour it in glasses, drizzle little chocolate sauce and serve with love.

Notes

  1. If not using pasteurized milk then first boil the milk. When cools down then keep it in the freezer for atleast an hour.
  2. Since we are using instant coffee powder, therefore, add directly to the milk. No need of dissolving it in plain water.
  3. We can add everything together also but since ice makes it difficult for the sugar to dissolve therefore do it separately.
  4. If adding vanilla ice cream then instead of just placing on top of the cold coffee,  blend it along with other ingredients. it will make your coffee super creamy.

Variation

Frappe: Add 1 scoop vanilla ice cream along with the ice cubes to the above mix and blend well. Top up with some whipped cream or vanilla ice cream only.

Hope you will give this super easy recipe a try and will like it as much as you liked my hot coffee recipe.

Related Recipes

Espresso Coffee Without Coffee Maker

Strawberry Shake

Thandai 

When you try this or any other recipe of mine then do share your feedback and comments as you know your feedback fuels my enthusiasm to post more good content.

Let’s connect with each other on  Facebook,   Google+ also. If you want to save it then pin it on Pinterest. If you post your creation’s pic on Instagram then remember to tag me #samirasrecipediary.

 

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