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INGREDIENTS

1 tbsp instant coffee
(or more if you want)
1 tbsp sugar
(or more (or less) if you want)
1/2 cup milk of your choice
1 cup ice
A LEETLE PEENCH of xanthan gum

DIRECTIONS

1. Chuck it all in a blender. Serve.

Xanthan gum is found in the baking aisle and is most often used by home cooks as a thickener in vegan and gluten-free recipes, but it’s also a great stabilizer and you can use it in sauces and make bougie foams and stuff like that. It’s also naturally produced by fermenting glucose, if that’s something that is important to you. It is kind of the key to the whole thing because in this recipe, it’s what keeps everything suspended in the ice. Without it, all your liquids will sink to the bottom and you’ll just have weird ice at the top.

Also, don’t spill a large amount of it when opening the bag for the first time, because it soaks up water and gets real slick and it’s an absolute kick in the butthole trying to clean it off all your kitchen surfaces for the next 35 minutes.

INGREDIENTS

1-2 tbsp instant coffee
Sugar (to taste, I don’t know how you like your coffee)
Hot Water
Milk of your choice
Ice

DIRECTIONS

1. Mix your coffee and sugar in roughly 1/4 to 1/3 of your drinking vessel worth of hot water.
2. Fill with ice
3. Top up with desired amount of milk.
4. CHUG! CHUG! CHUG! CHUG

TRY:

1. Replacing your sugar and milk with sweetened condensed milk. It’s even tastier if you have an espresso machine. Pour a shot of espresso over a tbsp or two of condensed milk for a delightful drink that can be enjoyed hot or iced. It’s brewed differently, but the result is similar to a Vietnamese or Thai coffee.
2. Not my recipe, just remembering the viral treat from early lockdown. You can use an electric mixer to turn a 1:1:1 tbsp ratio of instant coffee, sugar, and hot water into a tasty coffee whip. Enjoy it on top of or mixed into cold milk with ice. Yim yum!