Cold Coffee
کولڈ کافی
In Pakistan, cold coffee means one thing: a thick, frothy, sweet blend of chilled milk, instant coffee and ice cream, served in a tall glass streaked with chocolate syrup. It is the drink of every café and burger joint from April to September, and it is easy to match at home. The trick is to dissolve the coffee in a little hot water first, use milk straight from the fridge, and blend long enough that the froth holds.
- ⏱ Total: 12 min
- Prep: 10 min
- Cook: 2 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Put the instant coffee, sugar and hot water in the blender jar and swirl or stir for 30 seconds, until the coffee and sugar have fully dissolved into a dark syrup.
Pour in the chilled milk and add the ice cubes.
Add 2 scoops of the vanilla ice cream. Keep the other 2 in the freezer for topping.
Blend on high for 45–60 seconds, until the ice is completely crushed and a thick layer of froth rises to the top.
Tilt two tall, chilled glasses and drizzle the chocolate syrup around the inside walls in thin lines.
Pour the cold coffee into the glasses, top each with a scoop of ice cream and serve straight away with a straw.
Kitchen notes
Always dissolve instant coffee in hot water first. Dropped straight into cold milk, it clumps and leaves bitter specks in the glass.
Don't overdo the ice. The ice cream gives the body; too much ice only waters the coffee down as it melts.
Put the glasses in the freezer for 10 minutes before serving. The chocolate lines set and the coffee stays frothy longer.
The café favourite
Walk into almost any café, juice bar or burger place in Pakistan in summer and cold coffee will be on the menu, often as the best-selling drink. It is not the black iced coffee of other countries. The Pakistani version is closer to a coffee milkshake: sweet, creamy, pale brown and topped with froth, a scoop of ice cream and lines of chocolate syrup. It is popular with students, at family outings and as a late-night treat after dinner on hot evenings.
Getting the froth right
Three things decide whether a home cold coffee tastes like the café one. First, the coffee must be fully dissolved in a little hot water, which also blooms its flavour. Second, everything else should be as cold as possible: milk from the fridge, ice cream straight from the freezer and chilled glasses. Third, blend for a full 45 to 60 seconds. A short blend leaves ice chips and a thin top, while a longer blend whips air into the milk fat and gives that thick, lasting head of foam.
Variations
- Extra strong: use 2.5 to 3 teaspoons of coffee and a little less sugar.
- Chocolate cold coffee: blend in 1 tablespoon of cocoa or 2 tablespoons of chocolate syrup.
- Lighter: skip the ice cream, use low-fat milk and add more ice.
- Hazelnut or caramel: add a tablespoon of flavoured syrup before blending.
Serving and storing
Cold coffee is best within a few minutes of blending, while the froth is high. If it sits, the foam settles and the ice cream separates; a 10-second blend brings it back. You can keep the dissolved coffee and sugar syrup in the fridge for up to three days, so a glass is only a quick blend away.
Questions people ask
Can I make cold coffee without ice cream?
Yes. Add an extra half cup of ice and 1 tablespoon more sugar, and blend a little longer. It will be lighter and less creamy, closer to a frappé. A tablespoon of milk powder also helps it feel richer.
Why does my cold coffee taste bitter?
Usually too much coffee for the amount of milk, or not enough sugar to balance it. Start with 1 teaspoon of instant coffee per glass and increase slowly. Very cheap coffee can also taste harsh.
Can I use brewed coffee instead of instant?
Yes. Use half a cup of strong brewed coffee, cooled completely, and reduce the milk to 1.5 cups so it doesn't get watery.
Nutrition (estimate, per serving)
- Calories
- 480
- Protein
- 12 g
- Fat
- 19 g
- Carbs
- 65 g
