Ingredients & Ratios
| Ingredient | Standard Single Serving | Notes |
| Instant Coffee | 1 to 1.5 tbsp | Fine powder works best (e.g., Nescafe, Bru) |
| Warm Water | 2 tbsp | Just enough to dissolve the granules |
| Sugar / Sweetener | 1 to 2 tbsp | Adjust to taste |
| Cold Milk | 1 cup (250 ml) | Full-fat milk yields the thickest texture |
| Ice Cubes | 4 to 6 cubes | Keeps it chilled and aids in frothing |
Simple Step-by-Step Method
1.Dissolve the Coffee Base: 1 min.
In a cup or small bowl, mix 1.5 tbsp instant coffee powder, 1.5 tbsp sugar, and 2 tbsp warm water. Stir thoroughly until the coffee and sugar dissolve completely into a dark syrup.
Pro Tip: For extra froth, whisk this syrup vigorously for 60 seconds until it turns pale and fluffy Know more.
2.Blend for Froth: 1 min.
Pour the coffee syrup into a blender jar. Add 1 cup cold milk and 4–5 ice cubes. Blend on high speed for 30–45 seconds until thick and frothy.
3.Serve & Garnish: 30 sec.
Drizzle chocolate syrup along the inside walls of your glass for a café look. Drop 2 ice cubes into the glass, pour in the blended cold coffee, and top with the leftover foam from the blender jar.
Variations to Try:
Vanilla Cold Coffee: Add 1/2 tsp of pure vanilla extract before blending.
- Thick Shake Style: Swap 2 ice cubes for 1 scoop of vanilla or chocolate ice cream inside the blender.
- Dairy-Free: Almond milk or oat milk work great; oat milk provides a naturally creamier texture.