INGREDIENTS
7 ITEMS REQUIREDWhisk the instant coffee powder, sugar, and hot water together vigorously until the mixture turns thick and pale, forming a smooth concentrate.
Let the coffee concentrate cool to room temperature before blending, so it doesn't melt the ice cream too fast.
Add the chilled milk to the coffee concentrate and blend on high speed until fully combined and slightly frothy.
Add the vanilla ice cream to the blender and blend again until the mixture turns thick, creamy, and heavily frothed on top.
Refrigerate the blended coffee briefly so it is properly cold before serving.
Fill serving glasses with ice cubes.
Pour the chilled, frothy coffee over the ice cubes, leaving room at the top for the froth to settle.
Dust the top lightly with cocoa powder and serve immediately with a straw.
More Beverages Recipes
VIEW ALL →Aam Panna
A North Indian summer drink made by boiling raw green mangoes until soft, blending the pulp with roasted cumin, mint, and black salt, then diluting with chilled water for a tangy, refreshing cooler traditionally sipped to beat the heat.
Badam Milk
A rich, spiced Indian almond milk made by simmering full-fat milk with a ground almond paste, then flavoring it with saffron and cardamom for a fragrant, comforting drink served warm or chilled.
Buttermilk (Chaas)
A cooling North Indian summer drink made by churning whisked yogurt with water until frothy, then tempering it with roasted cumin, curry leaves, ginger, and green chili for a tangy, spiced finish.