A creamy cafe frappe, this Blended Ice Coffee is a quick and easy coffeeshop-quality coffee that you can make at home. A perfect icy collagen coffee drink.
Combine 1/2 cup coarsely ground organic coffee with 30 oz of cold water. If you prefer your coffee dark, increase the amount of grounds to 1 cup.
Let your coffee sit for 12-18 hours. The longer it sits, the stronger it gets.
Add your cold brew to an ice cube tray and freeze for 4-5 hours.
Combine coffee ice cubes, milk, cold brew concentrate, and collagen in a blender. Blend on high for 1-2 minutes or until the coffee is creamy and smooth.
Each ice cube in the tray I used is 3/4 oz.
If your blender struggles with actually blending ice, let the coffee cubes sit for 10 minutes with the milk and cold brew. This will soften them up a little bit to make for easier blending, while still giving the coffee an icy base.
You can use whatever milk works best for your dietary needs. Coconut will be lovely and creamy or use almond milk to make an iced coffee with almond milk.
Once you've strained your cold brew, get another batch started and make more ice cubes.