Southern temperatures have been breaking records right and left—this past week it reached 106 degrees in Atlanta almost every single day! The heat and humidity combo have been leaving me physically drained, but just because it's so hot doesn't mean I can't get my daily caffeine fix.
Usually I follow a rigid morning coffee routine: I whip up a homemade mocha using Valrhona cocoa powder and frothy 2% milk every. single. day. Unfortunately the weather has been ruining this favorite morning ritual. So when I saw an easy recipe for cold-brewed coffee in this month's Bon Appétit, I jumped at the opportunity to try something new.
Iced coffee is not exactly the quickest of recipes, but the results are well worth it. My fiancé prefers his chilly drink black, while I prefer mine with a splash of milk and some simple syrup. I like my new buzzy beverage so much in fact, that my usually once-a-day coffee break has turned into more like three or four. If this addiction keeps up I'm going to have to invest in a more professional cold brew system!
This weekend I took my iced coffee obsession one step further by bringing a blender into the mix. The cappuccino frappe that resulted made for a perfectly sublime afternoon treat. More of a milkshake than an iced coffee drink, it
could should technically pass for a dessert. (Let's just keep pushing it as a "frozen caffeinated beverage" to prevent unwarranted judgement, shall we.)
In all my amped-up excitement, I pondered the many different flavors combinations I can make in the future. Any favorite ice cream flavor would be delicious—perhaps next I'll try coffee, or caramel, or cookies & cream. Heck, maybe I'll even throw in a splash of Kahlua on a particularly brutal Georgia day.
Related: Iced Coffee: Recipes, Tips, and Tricks
Serves 1 to 2
2 cups vanilla ice cream
1/2 cup iced coffee concentrate*, or more to taste (see linked recipe below)
1/2 teaspoon pure vanilla extract
2 tablespoons chocolate chips
Whipped cream, for serving
Add ice cream, iced coffee, vanilla, and chocolate chips in a blender and process until mixture is smooth and chocolate chips are finely ground. (Freeze frappe mixture for a few minutes to thicken up, if desired.) Pour into chilled glasses and served with whipped cream.
Find the Recipe: Cold-Brew Iced Coffee Concentrate from Bon Appetit
*This recipe will also work with a very strong batch of chilled espresso or brewed coffee.
(Images: Nealey Dozier)