Iced Coffee Cream

This spiced iced coffee is somewhere between a drink and a dessert. Instant coffee dissolves in boiling water with brown sugar, cinnamon, and mixed spice, then gets diluted with cold water, chilled milk, vanilla, and a good splash of whipping cream.

The spiced coffee pours over ice cubes in tall glasses, then a scoop of vanilla ice cream goes in and starts melting into the whole thing. A dusting of cocoa powder on top and you’ve got something that looks and tastes like it came from a specialty coffee shop.

The cinnamon and mixed spice give this a warm, almost chai-like undercurrent that regular iced coffee doesn’t have. The brown sugar reinforces that warmth with a caramel sweetness.

Chef Tips

• Dissolve the coffee and sugar completely in the boiling water before adding cold water. Undissolved granules sink to the bottom and make the last sip gritty.
• Use strong instant coffee (espresso powder works even better) for a bolder flavor that holds up against the ice cream and cream.
• Serve immediately once assembled. The ice cream melts fast and the ice dilutes the coffee as it sits.
• Chill all the liquid ingredients beforehand so the ice doesn’t melt too quickly.

Variations

• Use chocolate ice cream instead of vanilla for a mocha version.
• Swap brown sugar for maple syrup for a different kind of sweetness.
• Add a shot of Kahlua or Baileys to each glass for an adults-only treat.