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This recipe is proportioned to fit in a milk bottle, so it’s easy to mix by pouring it into the bottle, covering it and shaking it. It’s a no-fail formula for the most delicious, rich iced coffee! Use ice cream if your family likes a creamier, milkshake-like version.
1/2 cup instant coffee granules, light or medium roast (I use Taster’s Choice; other brands may be stronger, so you may want to start out with a little less and adjust to taste.)
1/2 cup hot water
5 cups whole milk
6 tablespoons sugar
1 tablespoon Gefen Vanilla Extract
1 tablespoon chocolate syrup or Binyamina Chocolate Liqueur
2 cups vanilla ice cream, softened, OR 1/2 cup ice cubes + 1 and 1/2 cups milk + 2 tablespoons sugar
Dissolve coffee in hot water. Stir in milk, sugar, vanilla, and chocolate syrup or liqueur. Add ice cream or ice cubes/milk/sugar; stir and let sit until mostly melted.
Pour coffee mixture into an empty milk bottle. Shake well.
For slushy iced coffee, freeze for three to four hours. Shake well before serving.
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