2cupsof cold brew coffee or strongly brewed hot coffeecooled down in the fridge - see note
½cupof half and halfmilk or plant based milk, chilled
¼cupof agave syrupor simple syrup
3fl oz / 90mL2 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!
Note - 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.
Recipe from The Flavor Bender by Dini Kodippili
How to make Coffee Slushie (or Boozy Coffee Slushie) https://www.theflavorbender.com/how-to-make-coffee-slushie-boozy-coffee-slushie/