Can I use regular ground coffee instead of instant?

Instant coffee is essential for this method because it dissolves completely and creates the right foam texture. Ground coffee won't work for this technique.

What if I don't have a hand blender?

A regular whisk works perfectly! It just takes a bit more effort and time – about 15-18 minutes of vigorous whisking.

Can I make this dairy-free?

Absolutely! Use coconut milk or oat milk for the best creamy texture, and choose dairy-free ice cream.

How long does the foam last?

When made properly, the foam layer should maintain its structure for 20-30 minutes, giving you plenty of time to enjoy your drink.

Can I reduce the sugar?

You can reduce sugar slightly, but remember it's essential for foam stability. Try reducing by half first and adjust from there.

Is this suitable for children?

Yes! The caffeine content is moderate, and you can use decaf instant coffee for a kid-friendly version.

Ultimate Frothy Cold Coffee: Incredible Café-Style Recipe Without Machine

Name: Ultimate Frothy Cold Coffee: Incredible Café-Style Recipe Without Machine
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Cuisine: Café-Style
Ingredients: ¼ cup instant coffee powder; ¼ cup granulated sugar; ¼ cup room temperature water; 4 teaspoons chocolate syrup; 3 glasses full-fat milk (or plant-based); 4 scoops vanilla ice cream; 8 ice cubes; 1 tablespoon caramel syrup (optional)

Ultimate Frothy Cold Coffee: Incredible Café-Style Recipe Without Machine

Print Recipe

This indulgent, frothy cold coffee combines instant coffee, creamy milk, and a luscious foam layer—no machine needed! It’s a refreshing café-style drink perfect for hot summer days and easily customizable with chocolate drizzle, ice cream, and more.

Author: Alexandra Roa
Prep Time: 12 minutes
Cook Time: 5 minutes
Total Time: 17 minutes
Yield: 4 servings 1x
Category: Beverage
Method: Hand Whisked
Cuisine: Café-Style

Ingredients

Scale

¼ cup instant coffee powder
¼ cup granulated sugar
¼ cup room temperature water
4 teaspoons chocolate syrup
3 glasses full-fat milk (or plant-based)
4 scoops vanilla ice cream
8 ice cubes
1 tablespoon caramel syrup (optional)

Instructions

In a mixing bowl, combine instant coffee, sugar, and water to form a thick paste.
Whisk the mixture using a hand blender or whisk for 10–12 minutes until light brown, fluffy, and stiff peaks form.
Drizzle chocolate syrup into clean, dry glasses, rotating them to coat the sides attractively.
Add 2 spoonfuls of whipped coffee foam to each glass.
Slowly pour cold milk into each glass, letting it blend with the foam.
Add 2 ice cubes and 1 scoop of vanilla ice cream per glass.
Top with more chocolate syrup or caramel syrup if desired. Serve immediately with straws and enjoy!

Notes

Use full-fat milk for richest results. Whisking time is key—don’t cut it short! Make sure milk and glasses are cold for best texture. Store extra whipped coffee in the fridge for up to 1 week.

Nutrition

Serving Size: 1 glass
Calories: 220
Sugar: 18g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 5g
Cholesterol: 20mg

Keywords: cold coffee, iced coffee, summer drink, no machine, frothy coffee, coffee recipe

Find it online: https://alexandrarecipes.com/frothy-cold-coffee-recipe/