9 Different Types of Iced Blends Coffees

Like a coffee milkshake, this creamy, smooth concoction can be enjoyed on its own or favoured with any number of ingredients. If you prefer a lighter texture, replace the cream with regular milk or use low-fat milk.

Instructions

1. Using the technique on, brew one shot/25ml (1 oz) of espresso into a small jug.

2. Pour the espresso, 5–6 ice cubes, 30ml (1 oz) cream, and 150ml (5 oz) milk into a blender, and mix until smooth.

3. SERVE IT UP - Sweeten to taste with simple syrup, and serve in the glass with a straw.

For a twist on blended ice coffee, add some chocolate sauce and increase the amount of espresso to balance out the flavours. Try a milk chocolate sauce for a milder taste, or go for a white chocolate sauce.

Instructions

1. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small jug.

2. Pour the espresso, 180ml (6 oz) milk, 2 tablespoons of homemade or shop-bought chocolate sauce, and 5–6 ice cubes into a blender, and mix until smooth. Sweeten
to taste with simple syrup.

3. SERVE IT UP - Pour into the glass, top with 1 tablespoon of whipped cream, and serve with a straw.

Like an After Eight dipped in coffee, this cool drink is a great post-dinner treat: rich and smooth with the beautiful pairing of mint and chocolate underpinned by the espresso. Sweeten to taste, and enjoy with a chocolate mint.

Instructions

1. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small jug.

2. Pour the espresso, 5–6 ice cubes, 180ml (6 oz) milk, 25ml (1 oz) mint flavouring and 2 tablespoons homemade or shop-bought chocolate sauce into a blender, and
mix until smooth. Sweeten to taste with simple syrup.

3. SERVE IT UP - Pour into the glass, garnish with chocolate shavings and mint leaves, and serve. For a pretty serving vessel, try a coupette glass

Hazelnut milk is a dairy-free option that matches well with coffee and is easy to make at home. With the addition of vanilla, the flavours blend together perfectly.

Instructions

1. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small jug.

2. Pour the espresso, 200ml (7 oz) hazelnut milk, 5–6 ice cubes, and 1 teaspoon vanilla sugar into a blender, and mix until smooth.

3. SERVE IT UP - Pour into the glass, and serve with a straw.

Horchata is a Latin American drink made from almonds, sesame seeds, tiger nuts, or rice. Vanilla and cinnamon are common flavourings. You can make your own or buy it readymade.

Instructions

1. Using the technique on Aeropress, brew 100ml (3 1⁄2 oz) strong coffee using an AeroPress.

2. Pour the coffee 2 tablespoons horchata powder, 100ml (3 1⁄2 oz) rice milk, seeds from 2 vanilla pods, 1⁄2 teaspoon ground cinnamon, and 10–15 ice cubes into a
blender, and mix until smooth.

3. SERVE IT UP - Add simple syrup to taste, garnish with vanilla pods or cinnamon sticks, and serve.

Yoghurt works well as an alternative to milk, imparting a fresh taste and adding texture to a blended beverage on par with cream or ice cream. A scoop of frozen yoghurt can be substituted for plain yoghurt in this recipe.

Instructions

1. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into a small jug.

2. Place 5–6 ice cubes in a blender, and pour the espresso over the top. Allow cooling.

3. Add 150ml (5 oz) yoghurt, 1 teaspoon vanilla flavouring, 1 teaspoon honey, and 2 tablespoons of homemade or shop-bought chocolate sauce to the blender. Mix till smooth.

4. SERVE IT UP Sweeten to taste with additional honey, and serve in the glass with a straw.

Rum and raisin is a classic favour pairing most commonly enjoyed in ice cream. The two also work really well with coffee, as both favours are often used to describe the flavour profile of naturally processed beans.

Instructions

1. Using the technique on, brew two shots/50ml (1 1⁄2 oz) oz) of espresso into a small jug.

2. Pour the espresso, 120ml (4 oz) milk, 25ml (1 oz) rum–raisin flavouring and 1 scoop vanilla ice cream into a blender. Mix until smooth.

3. Sweeten to taste with simple syrup, and pour into the glass.

4. SERVE IT UP - Top with whipped cream, if desired, and serve with a straw.

Making a blended beverage with condensed milk adds a certain voluptuous texture that will make it feel like you’re drinking liquid silk. If you prefer it less sweet, you could try evaporated milk or single cream instead.

Instructions

1. Using the technique on, brew one shot/25ml (1 oz) of espresso into a small jug.

2. Pour the espresso, 100ml (3 1⁄2 oz) milk, 2 tablespoons condensed milk, 1 teaspoon vanilla extract, and 5–6 ice cubes into a blender and mix until smooth.

3. SERVE IT UP - Pour into the glass, and serve immediately.

Nondiastatic malt powder is used in drinks as a sweetening agent. Use it here for a sweet flavour and a thick, comforting texture. You could use malted milk powder instead – chocolate malt works, too.

Instructions

1. Using the technique, brew two shots/50ml (1 1⁄2 oz) of espresso in a small jug.

2. Pour the espresso, 1 small scoop of chocolate ice cream, 5–6 ice cubes, 150ml (5 oz) milk, and 2 tablespoons malt powder into a blender, and mix until smooth.

3. SERVE IT UP - Pour into the mug, and serve immediately with malted milk biscuits on the side.