INGREDIENTS
Frozen Coffee
1 ½ cups cooled IMACK Coffee
¼ cup Pacific Barista Coconut Milk
1 Tbsp granulated sugar
1 Tbsp vanilla extract
3 cups ice
Toppings
1/2 cup sweet Tea Zone Coffee Jelly
Whipped Cream to garnish and layer
Instructions
Place cooled coffee, coconut milk, sugar, and extract in a blender with ice.
Blend everything until smooth.
Fill a tall glass with ½ cup cubed jelly.
Spoon 3 tablespoons of whipped cream over the jelly to create a solid layer of cream.
Pour coffee on top of cream layer.
Continue to top with more whipped cream and frozen coffee.
Serve immediately with wide bubble tea straws and enjoy!
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