When summer starts, the demand for chilled beverages goes up. I have been churning out so many drinks this month and that includes all the three recipes I am posting this week. I am sure you must have enjoyed the mango rasayana I posted yesterday. I wanted to make three mango drinks this week, but then I couldn’t let go this recipe, so changed my mind finally. Ever since the vacation started, one beverage happens on a daily basis and it is the cold coffee. At first I used to make coffee, do with the pulsing in the mixer part and would chill it and serve for Sruti. But then as days passed by, I changed the procedure after seeing some videos in Insta. Having the milk chilled and ready, having the coffee in an ice cube tray made life easier.
And one fine day I taught her how to make cold coffee and from then she did it herself. My only job is to have an never ending supply of coffee cubes. The procedure is really simple and kids would surely manage by themselves if they know how to operate a mixer. Today’s kids catch them easily so you show them once and you don’t have to worry about it at all. And if you don’t mind serving kids with ice cream, then I would recommend a scoop of their fav ice cream in the mixer jar while pulsing. And one more scoop to top it up. That would make a sinful treat for kids. So what are you waiting for? Go and have a delicious cold coffee to beat the heat.
Thick Coffee Decoction – 1 cup
Brown Sugar – 1/2 cup
Chilled Milk As Needed
Mix together coffee and sugar. Stir until the sugar dissolves completely.
Pour the sweetened coffee into an ice cube tray and freeze.
Chill milk for atleast two hours before serving.
In a juicer jar, take a cup of milk and five to six coffee ice cubes.
Pulse the mixer until the mixture is frothy and well blended.
In a serving glass, add two or three ice cubes and pour the coffee milk mixture on it.
Serve it immediately with a little coffee powder sprinkled on top.