Yummiest Iced Coffee (Like Bottled Frappuccino)
"This is very similar to Starbuck's Frappucino that you get in the bottle versus the frozen drink or iced version you would get at the store. This really hits the spot on a hot day. I usually make this in a 24 oz glass with the tablespoons heaping, so you may need to adjust measurements depending on your glass size. If you prefer a caramel flavored coffee, use the caramel topping and leave out the sugar. The evaporated milk makes it taste more like a Frappucino, which does have a distinct evaporated milk taste, but it's still great without it and we often make it this way when we want something a bit lighter or don't have evaporated milk on hand."
photo by Jonathan Melendez
- Ready In:
- 3mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 tablespoon instant coffee (heaping)
- 4 -5 ice cubes
- 1⁄3 cup water, very hot
- 2 tablespoons sugar (heaping) or 2 tablespoons Splenda sugar substitute (heaping)
- 1 - 1 1⁄2 cup milk (approximately)
- 1⁄3 cup evaporated milk
-
For Caramel Flavored Coffee
- 2 tablespoons caramel ice cream topping (eliminate above sugar)
directions
- The order you do this in is important. In a very large glass, preferably 24 - 26 oz, mix hot water, coffee and sugar (or caramel topping) until dissolved.
- Add the ice cubes and stir vigorously for about a minute until the hot water has cooled.
- Add the evaporated milk and then top off the glass with the remaining milk and stir well.
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Reviews
-
This great.The only thing i do different is i use Torani syrup also i use my stick blender on the first step makes really frothy and creamy. -
This is a delicious little iced coffee and it’s made me decide to keep instant coffee on hand at all times. I’ve made it a few times by now. The first way I did it I used two tbsp of white chocolate coffee syrup and about a tbsp of sugar. Instead of condensed milk I used half and half. That was amazing. The other way I’ve made it was with caramel syrup and the condensed milk as written. I had added the sugar but if using the condensed milk I’ve found the extra sugar isn’t necessary. I also had made it with liquid caramel syrup which worked well too, though that was fully just guessing by taste as opposed to measurement. Overall this is a fantastic base which works with basically any flavoring. The condensed milk is good but half and half or creamer would work too. -
Delicious as is, but of course I tweaked it. I used 2 1/2 pkts of Stevia as my sweetener, 1 cup of unsweetened almond milk (60 calories!) instead of the the evaporated and regular milk, two drops of vanilla, and threw in a coffee ice cube (I'd make previously) with the other ice cubes. Low cal deliciousness!
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This turned out so much better than I thought it would! I didn't even use caramel, yet it has a light caramel taste to it!! I'll now be using this instead of spending lots of money on store bought Frappuccinos. Thanks! -
I thought it was pretty close to Starbucks. Added a little more sugar, may try with coffee creamer next time. Thanks for the recipe!
see 9 more reviews
Tweaks
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Delicious as is, but of course I tweaked it. I used 2 1/2 pkts of Stevia as my sweetener, 1 cup of unsweetened almond milk (60 calories!) instead of the the evaporated and regular milk, two drops of vanilla, and threw in a coffee ice cube (I'd make previously) with the other ice cubes. Low cal deliciousness!
RECIPE SUBMITTED BY
I live in a beautiful seaside town in Massachusetts with my husband, 2 daughters and 2 cats. When not experimenting in the kitchen, I'm writing steampunk romance (Not sure what that is? Check out my website!). Recently agented, I hope to see my books in print soon. Can't wait!
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Amelia (2 y.o. here) enjoying a cider donut after apple picking.
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Maeve (4 y. o. here)
I love cooking and can't resist trying to figure out what ingredients went into a good meal. I'm not really one for measuring, and usually just make things up as I go along. My brain tends to shut down at the sight of too many ingredients in a recipe (must be A.D.D. or something) so that's something I'm trying to work on. Most of my recipes are quick and easy to make, since I'm usually trying to get dinner out in a hurry. My family is Greek and my husband is Irish, but also lived in Spain for several years, so my cooking tends to reflect those cultures, but in general we're fairly adventurous.
Feel free to zmail me!
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