Iced Coffee | Frappé
|2||cups of full cream milk (doodh)|
|3||tablespoons of sugar (chini)|
|3½||tablespoons of coffee|
|150||grams of vanilla icecream|
|1.||In a blender, mix all ingredients and churn till the sugar is melted, roughly 4-5 minutes. Set aside the coffee mixture in refrigerator for 15-20 minutes. .|
|2.||In a blender jar add all the ingredients, milk, coffee, vanilla icecream, sugar and ice cubes.|
|3.||Churn them in the blender for roughly 4-5 minutes or till complete sugar is dissolved.|
|4.||Keep this churned coffee in refrigerator for around 15-20 mins and remove just before serving.|
|5.||Serve chilled with another scoop of ice cream or chocolate syrup.|
|6.||Relish you cold coffee in the hot summer season.|
Recipe as taught by Medha.
Keeping aside the coffee for 15-20 minutes, really adds to the froth and creamy side of coffee. So I highly recommend it.
You can use skimmed milk but it tastes better with full cream milk.
If you prefer strong coffee flavour than you can increase coffee powder by 1 teaspoon.
You may need to adjust sugar as per your taste. I usually go for mild sweet, so for me 3 Tablespoons of sugar was perfect.
You can use vanilla, butterscotch, coffee or chocolate flavours of ice-cream.
I prefer less ice cubes, so I added about 4 ice-cubes, you can add some more if you like. If adding more ice cubes then remember to increase coffee powder and/or ice cream scoop as you may end up having diluted coffee.