Frosty Coffea - Coffee Cocktail

Do you remember how excited you were when an ice-cream van was distantly heard trumpeting its chimes on a sunny day? Perhaps it was O Sole Mio, Greensleeves or even Match of the Day playing, and which ever it was the memory is there, queuing for a 99 ice cream and obligatory flake. We have that same feeling when we serve guests our Frosty Coffea, minus the ice-cream van chimes of course!

What is a Frosty Coffea - Coffee Cocktail?

It’s a coffee slushy that you can call a Frappe or Frappuccino but with added grown-upness. You’ll slurp it, stir it and even spoon it, so it’s quite the causal and relaxed drink to entertain with on warm summer days. It’s cool and surprisingly balanced as the sweetness of liqueur edges the bitterness of coffee that’s bound by the creaminess of milk. Perhaps we should be including a Flake after all, but we’ll leave this up to the kid in you to decide.

I refer to our comments on our Coffea Martini recipe regarding the importance of getting the espresso shot right. It’s such an important component and as there are only few ingredients, there’s nowhere to hide. In brief and from experience the best Espresso is made using an Espresso machine that brews a small amount of finely ground coffee under immense pressure for a short period of time. This is partly due to the strength of Espresso as there is potentially four times more caffeine in 30ml than regular coffee. Not to mention the prized crema these Espresso machines produce. Unfortunately though not everyone has access to such Espresso coffee machines. So it might be worth popping over to your favourite coffee shop and buying a few shots before hand. 

Recipe

• 50ml Coffea liqueur
• 75ml Espresso
• 25ml Milk
• 1 tbsp simple syrup (or to taste)
• Handful of ice
• Can of squirty cream (optional)
• Cocoa powder (optional)

Tools

• Glass - Casablanca Hi-ball glass is perfect for keeping your drink cooler on warmer days. This is down to the fact that it’s chunkier than your normal cocktail glass with a thicker base which keeps the drink cooler for longer. It’s fluted walls help you hold the glass when the condensation builds up externally form the coolness of the drink on warm summer days.
• Jigger - Bartending tool/dual ended cup for measuring spirits that is normally dual ended (50ml/25ml)
• Blender - otherwise called a mixer or liquidiser, used to mix, crush and emulsify food and drinks

Method

The simple syrup is made up of 1 part caster sugar and 1 part water, which is heated in a saucepan until the sugar has dissolved and cooled.

Add all ingredients into the blender and blend at a low speed until slush puppy consistency. Slowly pour into your Cassablanca Hi-ball glass and top with squirty cream and dust with cocoa powder.

For extra kudos, switch the milk for either cream or ice-cream and don’t forget the flake!

Origin of Frosty Coffea - 2022

Designed for theatrics and served on extraordinary occasions by our founder Jason Stephenson. Approved and loved by all our guests.