[UPDATED JUNE 19, 2020]
Israeli-Inspired Ice Caffé
Many of us who went on the 2008 Temple David Israel Trip became bewitched by Ice Caffé, a thick, slushy, frozen coffee drink, perfect for a hot day. I decided to spend some of my lockdown time trying to figure out the recipe. I began with crushed ice but each iteration was too watery. I remembered reading that one should add frozen coffee cubes to avoid watery ice coffee, so I thought I’d try crushed frozen coffee cubes here. I brewed some coffee, found (and washed) two long-unused ice cube trays, and froze the coffee overnight.
The next day, I did a few experiments and arrived at the recipe shown below. I am using a small single-serve (12-14 oz.) blender, but you could increase the recipe and use a regular blender.
- 8 frozen coffee cubes, crushed
- 2-3 packets of sweetener to taste (I used Stevia)
- 4 oz. of cream or milk (I used skim milk)
- Blend the sweetener and milk first, then add the crushed coffee cubes and blend for 1-2 minutes
Enjoy!
—Jay Goodman
(Note: After I shared this initially, Elaine Wolfe found a very similar recipe on line, also with coffee cubes.)