Ingredients:

  • 1.5 cups strong brewed coffee, chilled
  • 2 tsp instant coffee granules
  • 0.75 cup whole milk
  • 2 tbsp heavy cream
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1.5 to 2 cups of ice cubes

Instructions:

  1. Brew your 1.5 cups of strong coffee and let it cool completely. Note: Room temp is okay, but cold from the fridge is better for a thicker slush.
  2. Pour the chilled coffee, 0.75 cup whole milk, and 2 tbsp heavy cream into the blender jar.
  3. Spoon in the 2 tsp instant coffee granules and the 1 tsp vanilla extract.
  4. Drizzle in the 1 tbsp maple syrup.
  5. Add that crucial 1 pinch of sea salt to the liquid.
  6. Add approximately 1.5 to 2 cups of ice cubes (depending on how thick you want it).
  7. Start the blender at its lowest speed until the ice begins to break apart.
  8. Increase to high for 30-45 seconds until the mixture looks smooth and vortex like.
  9. Stop and stir; if it’s too thin, add three more ice cubes and pulse.
  10. Pour into a chilled glass until the frothy foam reaches the brim and serve immediately.