Cold Coffee Recipe – Easy Cocoa & Cinnamon Iced Drink

Last Updated on 2 months by Neha Deshmukh

Cold Coffee Recipe – Easy Cocoa & Cinnamon Iced Drink

Hey everyone! If you’re anything like me, a hot Indian summer calls for a super refreshing, chilled drink. And honestly, nothing beats a good cold coffee! I’ve been making this particular recipe for years – it’s a family favourite, and I’m so excited to finally share it with you. It’s a little different from your usual cold coffee, with a lovely hint of cocoa and cinnamon that just elevates the whole experience. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t just any cold coffee. It’s quick, easy, and packed with flavour. We’re talking a delicious blend of coffee, cocoa, and cinnamon, all cooled down to perfection. It’s the perfect pick-me-up on a hot day, a delightful treat after a spicy meal, or just a little something special to enjoy whenever you need it. Plus, it comes together in just 5 minutes!

Ingredients

Here’s what you’ll need to make this dreamy cold coffee:

• 2 cups low fat ice cold milk (about 475ml)
• 1 cup hot water (about 240ml)
• 1.25 tbsp unsweetened cocoa powder (about 7g)
• 1.5 tbsp instant coffee powder (about 8g)
• 1.5 tbsp brown sugar (about 18g)
• 2-3 drops vanilla essence
• 1 tbsp fresh cream (optional)
• 1 pinch cinnamon powder

Ingredient Notes

Let’s talk ingredients for a sec! Using cocoa powder really adds a lovely depth of flavour – it’s not just coffee, it’s a chocolatey coffee hug! I prefer unsweetened cocoa so I can control the sweetness, but you can use sweetened if you like.

Instant coffee powder is key here for that quick and easy prep. I usually use a good quality instant coffee for the best flavour. You can experiment with different brands to find your favourite.

Now, about the milk! I often use low-fat milk to keep things a little lighter, but feel free to use full cream milk if you prefer a richer, creamier drink. Plant-based milks like almond or oat milk work beautifully too – I’ll share more about that in the variations section!

Step-By-Step Instructions

Alright, let’s get brewing (well, mixing!).

1. First, in a bowl, combine the cocoa powder, instant coffee powder, cinnamon powder, and brown sugar.
2. Pour in the hot water and mix everything really well until the sugar is completely dissolved. Don’t worry if it looks a little grainy at first, just keep stirring! Let this mixture cool down to room temperature. This is important – you don’t want to melt all your ice later!
3. Once cooled, pour in the chilled milk and give it a good stir.
4. Now, pop it in the fridge for about an hour. This lets all the flavours meld together beautifully.
5. When you’re ready to serve, add the vanilla essence and a pinch of cinnamon powder. If you’re using fresh cream, add that in now too!
6. Finally, blend the mixture until it’s nice and frothy. I like to use a hand blender or a regular mixer.
7. Pour into glasses, add ice cubes if you like, and serve immediately. Enjoy!

Expert Tips

• Chill everything! Seriously, the colder the milk and the cooled coffee concentrate, the better the final result.
• Don’t skip the chilling time. An hour in the fridge makes a huge difference in flavour.
• Adjust to your taste. Feel free to add more or less coffee or cinnamon depending on your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the dairy milk for your favourite plant-based milk (almond, oat, or soy all work great!). You can also use a plant-based whipped cream alternative. My friend, Priya, who’s vegan, swears by using oat milk and coconut cream – it makes it extra decadent!
• Spice Level: If you’re a coffee addict like my brother, feel free to add an extra half tablespoon of instant coffee powder for a stronger kick. You can also increase the cinnamon to ¾ tsp for a warmer, spicier flavour.
• Sugar Level: Not a fan of brown sugar? You can use regular sugar, honey, maple syrup, or even a sugar-free sweetener. Adjust the amount to your liking.

Serving Suggestions

This cold coffee is amazing on its own, but here are a few ideas to take it to the next level:

• Garnish: Top with a sprinkle of cocoa powder, a dusting of cinnamon, or a dollop of whipped cream.
• Pairing: Serve with a side of biscuits, cookies, or a slice of cake.
• Dessert: Pour it over vanilla ice cream for an extra indulgent treat!

Storage Instructions

This cold coffee is best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 24 hours. The flavour might mellow slightly, but it will still be delicious. Give it a good stir before serving.

FAQs

Let’s answer some common questions:

• Can I make this cold coffee ahead of time? Yes, you can! Prepare the coffee concentrate (steps 1-3) and store it in the fridge for up to 2 days. Then, just add the milk, vanilla, and cream (if using) and blend when you’re ready to serve.
• What kind of coffee powder works best in this recipe? Any good quality instant coffee powder will do. I recommend trying different brands to find one you love.
• Can I use regular sugar instead of brown sugar? Absolutely! Regular sugar will work just fine. Brown sugar just adds a slightly richer, molasses-like flavour.
• How can I make this cold coffee thicker/creamier? Use full-fat milk, add a tablespoon of heavy cream, or blend in a few ice cubes.
• Is it possible to make a hot version of this coffee? Definitely! Just skip the chilling step and heat the mixture gently on the stovetop. Don’t boil it!