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. Check out my archive of coffee drink recipes for evidence! Picture someone 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.
While a delicious falooda milkshake or a mango lassi would be a couple of good dessert-worthy options, cold brew coffee (like this cold brew mocha, cinnamon cold brew coffee, and cookie butter cold brew coffee), iced coffee (like this Starbucks copycat brown sugar oat milk shaken espresso), and coffee slushie would be my more natural choices.
Coffee slushie
Coffee slushie (or coffee slushy?) is truly a brilliant and super easy way to enjoy your coffee on a hot summer morning! 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.
How to make 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 sweetener), 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.).
Sweetener
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.
Other flavor additions
- 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 Nutella for an easy Nutella coffee 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!
Coffee slushie recipe video
Recipe
How to Make Coffee Slushie
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
- 480 mL cold brew coffee or strongly brewed hot coffee 2 cups, cooled down in the fridge (see recipe notes)
- 120 mL half and half ½ cup, chilled. (Regular milk or plant based milk can be used too)
- 60 mL simple syrup (1:1 mix of sugar and water) ¼ cup. Agave syrup, maple syrup or honey can be used too
- 90 mL rum 3 fl oz. optional. (Kahlua or bourbon can be used as well)
Instructions:
- Pour the cold brew coffee / strongly brewed coffee into ice cube trays and freeze until solid. (You can make extra coffee, and make more ice cubes and store for later).480 mL cold brew coffee or strongly brewed hot coffee
- Once frozen, place the ice cubes in the blender. Pour the milk, simple syrup (or other sweetener), and rum (for a boozy version) into the blender.120 mL half and half, 60 mL simple syrup (1:1 mix of sugar and water), 90 mL rum
- Blend until the ice is 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!
Recipe Notes
Note about the coffee
As noted in the recipe, starting out with concentrated coffee flavor is important. If you do not have cold brew coffee, you can absolutely use hot brewed coffee. However, it is important to chill the hot coffee as soon as possible. Place the hot brewed coffee in the bowl, in an ice bath, or in the fridge to facilitate the cooling down.The quick cooling is recommended because hot coffee becomes bitter the longer it stays hot.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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