I am not a big time coffee drinker. I mean the classic kind that is either black or with just light milk and sugar. Maybe as I get older, I might turn to it. For now, I like to enjoy the more fancy flavours of caffeine, which is why I enjoy cold coffee a lot.

But since restaurants have been closed for so long, I have turned to making fancy drinks for myself at home. Sometimes these experiments work and sometimes they are a flop. But there are some recipes that are so easy that you cannot go wrong with them, and they offer so much variation that each time it tastes so delightful. Cold coffee is one such recipe.

Here I am sharing with you a very easy way to make it — frankly, there is no difficult way to make it because it is always easy. So let’s check it out.

Ingredients

• 2 teaspoons coffee

• 2 tablespoons sugar, or to taste

• 1.5 cups milk

• 2 tablespoons milk powder

• 4 scoops of ice cream, or as required

• 2 tablespoons warm water

Method

In a bowl, mix coffee and sugar with warm water to dissolve them. Now add cold milk in a blender or food processor. Add milk power, 2 scoops of ice cream and 4-5 ice cubes and blend for a few minutes until it is frothy.

Take a couple of glasses and pour chocolate syrup around the inside of the rim to form random streaks down the sides of the glass.

Now pour the coffee in it, add ice cubes. Usually, the froth can remain inside the blender jug since it is very light and fluffy, so take a spoon and top the glass with it. Now add a scoop of ice cream and garnish it with some more chocolate syrup and some chocolate chips. Serve immediately.

Note: You can also garnish it with chocolate flakes and use any flavour of ice cream. I prefer a neutral flavour which was why I opted for vanilla because I don’t want the coffee flavour to be lost with any other overpowering one.

If you do not have ice cream, do not worry, just make it! And when leaving out ice cream, you can add a little more powered milk or cream to add to the thickness.

The writer Instagrams @the_experimentalcook

Published in Dawn, Young World, July 31st, 2021