Ingredients:

  • 1 cup strong cold brew coffee or chilled espresso
  • 2 tbsp maple syrup or granulated sugar
  • 1/4 tsp espresso powder
  • 1 tsp pure vanilla extract
  • 1/2 cup heavy cream or half-and-half
  • 2 tbsp sweetened condensed milk
  • 0.5g salt

Instructions:

  1. Combine the cold brew coffee, maple syrup, espresso powder, and vanilla extract in a mixing bowl.
  2. Whisk or use a milk frother to blend the ingredients until the syrup and powder are fully dissolved and the liquid is glossy.
  3. Slowly stir in the heavy cream (or half-and-half) and sweetened condensed milk until the color is a consistent mahogany.
  4. Pour the mixture into a Ninja Creami pint container, ensuring the liquid does not exceed the max fill line.
  5. Secure the lid and freeze on a level surface for 24 hours.
  6. Remove the pint from the freezer and let it sit at room temperature for 5 minutes to loosen the edges.
  7. Place the pint into the machine and select the 'Frappe' or 'Slushie' mode.
  8. If the consistency is crumbly, add 1 tbsp of milk and select the 'Re-spin' function until smooth.