Yield: 2 servings


  • 2 cups crushed ice cubes
  • 1¼ cup extra-strong brewed coffee, cold
  • ½ cup milk
  • 2 tbsp. vanilla or raspberry syrup
  • 3 tbsp. chocolate syrup
  • Whipped cream
  • Chocolate syrup and/or raspberry puree*, for making it fancy
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  • step 1: HideShow Images

    Combine ice cubes, coffee, milk, and syrups in a blender or food processor.  Blend until completely smooth, about 30-60 seconds.  Pour into serving glasses, top with whipped cream, and drizzle with chocolate syrup and/or raspberry puree.

  • step 2: HideShow Images

    To make the raspberry drizzle, combine the about 1 cup of raspberries with 2-3 tablespoons of sugar in a medium saucepan over medium heat.  Cook, stirring occasionally, until the berries have released most of their juices and the juice has reduced a bit, about 10 minutes.  Puree the berries with in a blender or with an immersion blender.  Pour the mixture through a fine mesh sieve and discard the seeds.  Chill.