While you can make use of your good, old coffee machine to brew fresh granules for this sensational summer drink, I tried to adapt it for those who do not have or cannot be bothered with filtered coffee. For those purists who swear by the genuine stuff, go straight to the unaltered recipe on Epicurious.com. Those who are not so squeamish over instant coffee, grab your jar of regular Nescafe and start by making the coffee jelly which is the magic ingredient in this drink. I would suggest that you go for a stronger dose than you are used to as the freezing process will, to some extent, numb the intensity of the coffee flavour that comes through. Chill for a couple of hours, then stretch yourself under a beach umbrella and sip lazily through a bubble straw [ideally with a view on the beach] on a scorching summer day.
FROZEN ICED COFFEE + COFFEE JELLY
For the Coffee Jelly
1 tablespoon agar agar
4 teaspoons instant coffee
2 tablespoons caster sugar
2 cups cold water
For the Whipped Cream
3/4 cup heavy cream
1 teaspoon caster sugar
1 teaspoon vanilla extract
For the Frozen Iced Coffee
1 tablespoon instant coffee
1 1/2 cups cold whole milk
1 1/2 tablespoons cocoa powder
2 tablespoons golden syrup
1 tablespoon vanilla extract
- Dissolve agar agar in 3 tablespoons cool water in a small bowl. Let stand till bloomed, about 2 minutes.
- Meanwhile combine cold coffee and sugar in a large container. Gently stir agar agar mixture into coffee.
- Do not stir too vigorously else air bubbles will appear. Chill the mixture until it is firm for about 2 hours.
- Using an electric mixer on medium-high speed or whisk, whip cream in a large bowl till soft peaks form.
- Add sugar and vanilla and whip to medium peaks. Chill whipped cream while preparing the iced coffee.
- For the iced coffee, blend coffee, cocoa, milk, syrup, vanilla, and 3 cups ice into a blender until smooth.
- To assemble, cut coffee jelly into 3/4″ cubes and fill serving glasses with 1/2 cup cubed coffee jelly each.
- Spoon 3 tablespoons of whipped cream over each and spread it around to create a solid layer of cream.
- Divide frozen iced coffee (about 1 cup each) among glasses and carefully pour on top of the cream layer.
- Top glasses with more whipped cream and serve immediately with bubble tea straws. Makes 4 servings.
Frozen Iced Coffee