Iced Coffee Recipe – Quick Coffee & Cocoa Summer Drink

Last Updated on 2 months by Neha Deshmukh

Iced Coffee Recipe – Quick Coffee & Cocoa Summer Drink

Okay, let’s be real. Summer in India? It demands iced coffee. And not just any iced coffee, but something a little extra special. This iced coffee recipe with a hint of cocoa is my go-to when the heat gets too much. It’s quick, it’s easy, and honestly, it tastes like a treat! I first made this when I was craving something chocolatey and caffeinated, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average iced coffee. The cocoa powder adds a lovely depth of flavour that takes it to the next level. It’s super simple to make – seriously, just 5 minutes! – and perfect for a quick afternoon pick-me-up or a refreshing treat on a hot day. Plus, it’s totally customizable, so you can make it exactly to your liking.

Ingredients

Here’s what you’ll need to whip up this delicious iced coffee:

• 2 tbsp Instant coffee powder (about 12g)
• 0.5 tbsp Unsweetened cocoa powder (about 3g)
• 3 tbsp Water (45ml)
• 3-4 tbsp Sugar (30-40g, adjust to taste)
• 2 cups Boiled milk (480ml) – any kind works!
• 3 Ice cubes

Ingredient Notes

Let’s talk ingredients for a sec. Using both coffee and cocoa powder is what makes this recipe special. The cocoa really enhances the coffee flavour, giving it a richer, more indulgent taste.

Now, about the milk! You can use whatever you prefer. Full-fat milk will give you a creamier result, but skimmed milk works just fine if you’re watching your calories. I’ve even made this with almond milk and oat milk for a vegan version (more on that later!).

For the instant coffee, I recommend a good quality brand. It doesn’t need to be fancy, but a decent instant coffee will make a big difference in the final flavour. I usually use Nescafe Classic, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, in a small pan, add the water, coffee powder, cocoa powder, and sugar.
2. Place the pan on low heat and gently simmer, stirring constantly until the sugar is completely dissolved and the mixture starts to thicken slightly. This usually takes just a couple of minutes. Don’t let it burn!
3. Take the pan off the heat and let the coffee concentrate cool down completely. This is important, or it will melt your ice cubes later.
4. Once cooled, add the coffee mixture, chilled boiled milk, and ice cubes to a blender.
5. Blend until everything is smooth and frothy. Seriously, a good blend makes all the difference!
6. Give it a taste and adjust the sweetness or coffee strength if needed. Everyone has different preferences, so don’t be afraid to tweak it.
7. Pour into glasses and enjoy immediately!

Expert Tips

Want to take your iced coffee game to the next level? Here are a few tips:

• For extra froth: Chill your milk really well before blending. The colder the milk, the more froth you’ll get.
• Pre-make the concentrate: You can make the coffee concentrate ahead of time and store it in the fridge for up to 3 days. This is a lifesaver when you’re short on time!
• Don’t overblend: Overblending can make the coffee watery. Blend just until smooth and frothy.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Option: Simply swap the boiled milk for your favourite plant-based milk – almond, soy, or oat milk all work beautifully.
• Spice Level: My friend, Priya, loves adding a tiny pinch of cinnamon or cardamom to the coffee concentrate for a warming spice kick. It’s delicious!
• Adjusting Sweetness: If you prefer a less sweet coffee, start with 2 tablespoons of sugar and add more to taste. You can also use a sugar substitute like stevia or honey.
• Quick vs. Slow Brew: If you’re really in a rush, you can skip the simmering step and just dissolve the coffee, cocoa, and sugar directly in a little hot water. It won’t be quite as rich, but it’ll still be tasty.

Serving Suggestions

Iced coffee is perfect on its own, but here are a few ideas to elevate your experience:

• Add a scoop of ice cream: Vanilla or chocolate ice cream are classic choices.
• Garnish with cocoa powder or chocolate syrup: A little extra chocolate never hurts!
• Serve with a biscuit or cookie: Perfect for dunking.

Storage Instructions

This iced coffee is best enjoyed immediately. However, if you have any leftovers, you can store them in the fridge for up to 24 hours. The texture may change slightly, so you might need to give it a quick blend before drinking.

FAQs

Let’s answer some common questions:

• Can I make the coffee concentrate ahead of time? Absolutely! It will keep in the fridge for up to 3 days.
• What type of instant coffee works best for this recipe? A good quality instant coffee is best. Nescafe Classic is a reliable choice.
• Can I use cold coffee instead of making a fresh concentrate? You can, but the flavour won’t be as strong or rich.
• How can I adjust the sweetness level? Start with less sugar and add more to taste.
• Is it possible to make this iced coffee without a blender? Yes, but it won’t be as frothy. You can whisk the ingredients together vigorously, but a blender is definitely recommended.