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Cold coffee or coffee milkshake is one of the easiest and most refreshing drinks you can whip up on a hot day. With just a handful of pantry ingredients and a blender, you can enjoy a creamy, café-style beverage right at home.
If you’re a coffee lover like me, you probably don’t even need a reason to make this — I can enjoy it any time of year, not just when the temperature soars. What makes this cold coffee extra special is the addition of cocoa and vanilla ice cream, giving it that rich flavor and thick milkshake-like texture.
Just one note before we get started: the strength of coffee is personal. It depends a lot on the brand and type of coffee powder you use. So the quantity mentioned in the recipe is what works for us — feel free to adjust the coffee and sugar to match your taste.
Now let’s get to the making coffee milkshake!
Jump to RecipeA Sip of History: Cold Coffee & Milkshake
Though coffee has ancient roots dating back to 9th-century Ethiopia, cold coffee as a beverage is a modern evolution — a product of the 20th century’s café culture. In India, cold coffee rose to popularity in the 1990s when urban cafés like Barista and Café Coffee Day made frothy, creamy, milkshake-style cold coffee a youth favorite.
Globally, chilled coffee versions like Greek frappé (1957) and Vietnamese iced coffee (Cà phê đá) influenced the trend. But the Indian version — sweet, creamy, made with instant coffee, milk, ice, and sometimes ice cream — has a unique milkshake twist that sets it apart.
Once limited to college canteens and nostalgic home kitchens with “Mixie-blended” coffee, today’s cold coffee is café-fancy, but the comforting base remains the same.
Ingredients Role & Substitutes
| Ingredient | Role in Recipe | Possible Substitutes |
|---|---|---|
| Cold Milk | Base liquid for the shake | Almond milk, oat milk, soy milk (for vegan version) |
| Instant Coffee Powder | Primary flavor | Filter coffee decoction (adjust strength), espresso shot |
| Hot Water | To dissolve coffee powder evenly | Warm milk (if avoiding water) |
| Sugar | Sweetener | Jaggery syrup, honey, maple syrup, stevia (adjust to taste) |
| Cocoa Powder | Adds a light mocha flavor | Drinking chocolate, melted dark chocolate (optional) |
| Vanilla Ice Cream | Creamy texture and richness | Chocolate/coffee ice cream, vegan ice cream |
| Crushed Ice | Chills and froths the drink | Ice cubes (less effective for froth), frozen milk cubes |
| Cocoa Powder (garnish) | Visual appeal and mild taste | Grated chocolate, coffee dust, or skip |
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Cold coffee recipe, How to make Coffee milkshake
2
servings10
minutesCold Coffee / Coffee Milkshake is a creamy, chilled beverage made with instant coffee, milk, ice cream, and a hint of cocoa — perfect for hot days or coffee cravings anytime!
Ingredients to make Cold coffee
2 cups, 2 Cold milk
(preferably full cream for richness)2 teaspoon, 2 Instant coffee powder
( 2 tsp for medium strength) or 1 tbsp (for strong flavor)¼ cup ¼ Hot water
(to dissolve coffee)2 to 3 teaspoon, 2 to 3 Sugar
(adjust based on sweetness of ice cream and personal taste)1 teaspoon, 1 Cocoa powder
(optional, adds a mocha touch)1 scoop, 1 Vanilla ice cream
(add 1 more for thicker texture)¼ to ½ cup, ¼ to ½ Crushed ice
(for a chill and frothy finish)1 teaspoon, 1 Cocoa powder or grated chocolate
(for garnish , optional)
Directions to make Cold coffee
- Make the coffee base
Dissolve instant coffee powder in hot water. Mix well and allow it to cool slightly. - Add to blender
In a blender, add cold milk, the cooled coffee mixture, cocoa powder (if using), sugar, vanilla ice cream, and crushed ice. - Blend till frothy
Blend everything on high speed until the drink turns smooth, creamy, and frothy. - Serve chilled
Pour into tall glasses, dust some cocoa powder or shaved chocolate on top, and serve immediately.
Notes
- 1 cup + 250ml
Print
Directions to mAke cold coffee with step by step images
- Make the coffee base
Dissolve instant coffee powder in hot water. Mix well and allow it to cool slightly.
- Add to blender
In a blender, add cold milk, the cooled coffee mixture, cocoa powder (if using), sugar, vanilla ice cream, and crushed ice.
- Blend till frothy and Serve chilled
Blend everything on high speed until the drink turns smooth, creamy, and frothy.
Pour into tall glasses, dust some cocoa powder or shaved chocolate on top, and serve immediately.
Pro Tips:
- Adjust coffee strength based on your taste — use 2 tsp for mild, 1 tbsp for strong flavor.
- Use chilled milk and crushed ice for a frothy, café-style finish.
- Don’t skip the hot water step — dissolving coffee first prevents grainy texture.
- Add extra ice cream for a thicker, dessert-like shake.
- Use frozen milk cubes instead of ice to avoid dilution.
- Drizzle chocolate syrup inside the glass before pouring for a stylish café touch.
- Serve immediately for best froth and chill — it tends to settle over time.
FAQ – Cold Coffee / Coffee Milkshake
Yes! Skip the ice cream and increase the milk for a lighter version. To maintain creaminess, you can add a tablespoon of fresh cream or milk powder while blending.
You can shake all the ingredients in a mason jar or bottle with a tight lid. Shake vigorously for 1–2 minutes. It won’t be as frothy as blending, but still tasty.
Popular Indian options like Bru, Nescafé Classic, or Continental Strong work well. Choose a medium to strong roast for better flavor.
Yes. Use ¼ cup of strong decoction and skip the hot water step. Adjust sugar to balance the slightly bitter taste.
This is normal due to milk and coffee settling. Always blend with ice or serve immediately. For thicker results, use full-fat milk and ice cream.
It’s best served fresh. If needed, you can refrigerate the blended coffee (without ice) for up to 4 hours and shake or stir before serving.
Summer Treats
A traditional summer drink made with jamun, jaggery, cumin, and black salt. This sherbet cools the body, aids digestion, and revives a forgotten South Indian recipe.
This Jamun Sorbet is a refreshing, dairy-free dessert made with just 3 ingredients. Packed with the nostalgic taste of kala khatta, this rustic scoop brings back Indian summer in the most soulful way.
This traditional summer cooler made with nungu (ice apple) and chilled sweet milk is a nostalgic and hydrating treat served in many South Indian homes.
Royal Falooda is a classic Indian summer dessert, beautifully layered with fruits, falooda sev, chilled milk, rose syrup, and topped with creamy ice cream.
Pyaar Mohabbat Sharbat is a popular North Indian summer drink combining rose milk and juicy watermelon cubes. Simple, pretty, and irresistibly refreshing — this trending cooler is a must-try!
Creamy, sweet, and chilled—this Mango Shrikhand (Amrakhand) is a no-cook dessert made with hung curd, mango puree, saffron, and cardamom. A perfect summer treat that’s rooted in tradition and ready in minutes!
Kulfi Falooda is an eye-catching and delicious summer dessert that brings together creamy kulfi, silky falooda sev, and fragrant rose syrup in one chilled plate. Topped with crunchy nuts and optionally sabja seeds, this mess-free fusion treat is as fun to make as it is to eat!
This creamy mango kulfi recipe is the ultimate Indian summer dessert—made with sweet mangoes, milk, saffron, and lots of nuts! No condensed milk or cream needed, just a few simple ingredients and an overnight freeze.
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