This easy and refreshing coffee slushie is a delicious way to enjoy your coffee on hot summer days! Or add some rum (or bourbon or whiskey) and make Boozy Rum Coffee Slushie for a delightful summer-appropriate, adult beverage. Just a blender and four ingredients are all you need for this homemade coffee slushie!
Coffee is my lifeline. My day doesn’t begin until I get that first dose of caffeine in me. Picture being connected to an IV drip… of coffee. That’s what most days feel like for me. Hot summer days on the other hand, drain all the life out of me. When it’s hot and humid, I need whatever I eat and drink to contribute towards cooling me down. So hot coffee is a no go. Instead I’ve got cold brew coffee and iced coffee to save the day.
Another brilliant and super easy way to enjoy your coffee on a hot summer morning is Coffee Slushie! But if you’re like me, you’ll be making a real treat out of your coffee slushie by adding some Rum (or Kahlua) to make boozy rum coffee slushie! 🙂 This coffee slushie is such an easy and quick way to transform a daily routine into something a lot more satisfying and enjoyable! While it’s an easy drink to make, there are a few ways you can go about making a coffee slushie.
Type of coffee to use
I usually make this with cold brew coffee, but hot brewed regular iced coffee has been used at times too. While, I prefer cold brew (no bitterness = less sweetner), you can go ahead with your preferred option. But, since freezing can dull the flavor of beverages, it’s important that you start with strong coffee! Which is why cold brew coffee (which is concentrated) or double strength brewed coffee is a good choice. If you’re making this coffee slushie with hot brewed coffee, make sure to cool down the coffee as soon as possible, because the longer the hot coffee stands, the bitter it becomes.
Type of dairy to use
For 1 cup of strong coffee, I usually use 1/4 cup of dairy. You need a good ice to liquid ratio so that the ice will crush smoothly, but won’t make the drink too watery. You can use dairy or any type of nut milk you prefer (coconut, almond, cashew etc.).
No granulated sugar, please! Unless the granulated sugar dissolves/melts completely, it’s not going to sweeten your coffee slushie properly. Use blue agave syrup, maple syrup (which adds another depth of flavor), or sugar syrup instead.
If I’m making this in the evenings, I usually treat myself to a boozy coffee slushie. My favorite is a classic frozen rum coffee slushie (think Kahlua). Or bourbon or scotch whiskey for another variation of boozy coffee slushie.
You could also add some chocolate sauce for a mocha slushie.
Or cookie butter for a cookie butter coffee slushie.
Or for a healthier option, add a scoop of protein powder.
Make ahead and be prepared
Make a big batch of coffee (cold brew or hot brew). Pour it all into ice cube trays and freeze. Once frozen, you can store the ice in mini bags, 1 bag per serving (7-8 square tovolo cubes = approximately 1 cup).
Then when you’re ready for your refreshing coffee slushie, place 1 or 2 servings (or more depending on how many you are making) of ice cubes in your blender, along with milk, sweetener and other additions, and blend until smooth. Voilà!
Make sure you blend the drink until the ice is completely smooth. The last thing you want is to crunch down on bits of ice while you’re enjoying your slushie!
If you have disposable cups/ travel mugs, you can take your coffee slushie with you to work. It’s a great way to save money on that frappuccino, that you spend $4 for!
- 2 cups of cold brew coffee or strongly brewed hot coffee (cooled down in the fridge - see note)
- ½ cup of half and half, milk or plant based milk, chilled
- ¼ cup of agave syrup (or simple syrup)
- 3 fl oz / 90mL (2 jiggers) rum (optional; or Kahlua or bourbon as substitutes)
- Pour the coffee into ice cube trays and freeze until solid. (You can make extra coffee, and more ice cubes and store for later).
- Place 2 cups worth of coffee ice in the blender. Pour the milk, agave or simple syrup, and rum (for boozy rum coffee slushie) into the blender.
- Blend until the ice has been completely crushed (no big pieces visible and the slushie is uniformly frosty and creamy). Add extra milk if needed (I usually don’t need extra milk).
- Pour into 2 glasses and serve with a spoon and a large straw. Enjoy!
The quick cooling is recommended because hot coffee becomes bitter the longer it stays hot.
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