Cappuccino on ice, made at home
Easy to follow and incredibly satisfying, this iced cappuccino recipe is a must-try. Being naturally sweetened and customizable (decaf, dairy-free, lactose-free) makes it an excellent option for those with dietary restrictions. You can make your own iced cappuccino at home and never have to buy one again.
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If you like sweetened iced coffee drinks, you will probably enjoy Tim Horton's "iced capps" (also known as iced cappuccinos), which are only available in Canada.
Caffeine is fine for most people, but my body doesn't handle it well. My stomach can handle moderate amounts of chocolate, but I get queasy, shaky, and lightheaded from caffeine.
Since I'm allergic to caffeine and can't even drink regular tea, my family and I have to buy decaf or herbal varieties whenever possible. While there are certainly worse things to be sensitive to, it can still be annoying at times.
Since refined sugar has the same effect on me, I prefer to use honey or maple syrup in its place. (It's a good thing that we can get pure maple syrup from the source here in Canada. )
Caffeine and added sugar make iced cappuccinos one of the worst beverages I could consume. Every time I give in and buy one, I end up kicking myself later.
Here's a simple recipe for iced cappuccino to help you out. It's not an exact replica, but it's just as refreshing and delicious as the original, and the best part is that you can adjust the ingredients to suit your tastes and dietary needs.
You can use regular coffee if you like, but I prefer decaf because it's naturally sweetened with maple syrup and I'd rather not drink too much caffeine.
Now I can have my favorite iced beverage without worrying about its negative effects.
My husband, who has never before bought an iced cappuccino from Tim Horton's, has been won over and now always asks me to make an extra cup when I make one for myself.
Chia Pudding with Coffee and Chocolate is Related.
The Easiest Iced Cappuccino Recipe Ever
You can save a ton of money and time by making your own (healthier) blended iced capp instead of buying one from a store.
What you'll need to create your very own is as follows:
- 1 1/2 tablespoons of coffee, either instant (regular or decaf) or brewed very strongly
- 1 1/2 tablespoons of simmering water
- 50% cocoa powder
- (to taste) 1 1/2 - 2 tablespoons maple syrup
- 14 cup water
- 1 1/2 cups of cubed ice
- Coffee creamer or half-and-half, 3 tablespoons
A small bowl for dissolving the instant coffee granules and a blender that can easily crush ice cubes are also required for this recipe.
After purchasing a Vitamix blender, I swore I'd never go back to any other brand.
I love to use my blender to create nutritious frozen treats (banana ice cream, anyone?). ), and my previous blender was driving me crazy trying to make them. A person who gets excited about new kitchen appliances is not someone I expected to be.
The irony is that my husband and I are notoriously cheapskate. We rarely make large purchases at once if we can help it.
Since we do so much home cooking, we occasionally splurge on kitchen gadgets, especially when they're on sale.
We've made it a tradition to give each other high-end cookware for the holidays. To each his own, I suppose
Since this recipe doesn't require a lot of ice, a regular blender might do the trick instead of an expensive one.
1) Mix instant coffee with water.
Pour 1.5 tablespoons of hot water over 1.5 tablespoons of instant coffee granules and stir until completely dissolved. A spoon can be used to help them dissolve if necessary.
If you're already using brewed coffee, you can obviously skip this. Make sure it's really potent, or your iced cappuccino won't have much of a flavor.
Avoid the water and use 3 tablespoons of very strong brewed coffee if you're going this route. If you're concerned that your brewed coffee won't have enough flavor, try mixing in a few instant coffee granules.
Toss Ingredients Together
Put the coffee in the blender after the granules have dissolved. Depending on your preference, stir in 12 tablespoon cocoa powder, 1/3 cup milk, and 1 1/2 to 2 tablespoons of maple syrup.
Less maple syrup means a stronger coffee flavor. My husband loves his coffee strong, so I use 1 12 tablespoons when I make it for him, but I like mine a little sweeter, so I use 2 tablespoons when I make it for myself.
Start your blender and pulse for 5-10 seconds, until everything is incorporated.
It is recommended that you start with 1 12 tablespoons of maple syrup and then taste the mixture after it has been blended to determine if you need to add more. It won't be exactly the same, but it will give you a good idea of how sweet the final product will be.
3. Include Crushed Ice
After combining the ingredients in a blender, you can add the ice.
It really depends on the size of your individual ice cubes and the amount of space left between them, so I wasn't sure what to indicate in the recipe as far as a quantity.
Since this recipe yields enough liquid to fill a single tall, 16-ounce glass, I usually just grab the glass I plan to use and fill it up about 3/4 full with ice cubes.
This isn't a precise measurement, but it seems to me to be about 1.5 cups of ice cubes.
I put in a little too many, and my iced cappuccino was too full to serve in its glass.
Until foamy, step 4: blend
Measure out your ice cubes, add them to the coffee, and blend on high until the ice is completely crushed and the drink is frothy. Then, pour in the half-and-half or coffee cream (about 3 tablespoons) and mix thoroughly.
After that, your homemade iced cappuccino is ready to be consumed. Isn't it mouthwatering to look at?
Since iced cappuccino is quite thick, using a straw is recommended for consumption.
And if you're not a plastic straw person, that's fine, too. We recently purchased a set of metal straws that are reusable and wonderful; they even come with a tiny brush to make cleanup a breeze.
(We got ours from Canadian Tire, but you can find a wide variety of equivalents on Amazon.) )
Modifying Recipes for Allergens
Here are some ways to customize this recipe to your needs, depending on your food preferences and/or intolerances:
Caffeine levels should be reduced.
Caffeine makes me feel terrible, as I mentioned at the outset of this article. This is why I only use decaf instant coffee granules when I prepare iced cappuccinos.
Since cocoa powder is still present, this doesn't render it caffeine-free, but it reduces the caffeine content sufficiently that I can drink it without experiencing any of the negative effects.
I've found that while decaf coffee may have a slightly different flavor than regular coffee, the brand I use (which is the closest equivalent I could find) is actually quite good.
My husband, who drinks a lot of coffee but isn't a fan of decaf, was pleasantly surprised by how good it was.
Cut Down on the Fat
Substitute milk for the coffee cream or half-and-half if you're watching your fat intake or just prefer less rich beverages.
Because we have four young children, we buy whole milk, but if you prefer a lower fat percentage, that's fine, too.
Get Rid of the Lactose
Because of the widespread lactose intolerance in our family, we routinely seek out lactose-free alternatives.
I used lactose-free milk and coffee cream, both of which can be found in most supermarkets, to make this dish. If you are unable to locate these items, a dairy-free alternative is provided in the following steps.
(And if you can't have lactose but still want to eat dairy, here's a chocolate chip cheesecake recipe you'll love.) I've detailed all the steps we take to ensure a lactose-free final product. )
Make it meat-free and dairy-free
Although I have never tried it, you could substitute your preferred non-dairy milk and cream for the milk and coffee cream in this recipe if you are vegan, have a dairy allergy, or have trouble digesting lactose and cannot find lactose-free products at the store.
The creaminess of coconut milk seems like it would be ideal, but soy milk and almond milk are also viable options.
You may need to adjust the amount of maple syrup to compensate for the sweetness of the non-dairy milk you use.
While maple syrup is my preferred liquid sweetener, other options exist in case you can't find any.
Agave syrup, which has a fairly neutral flavor, might be a good substitute for honey, which has a more prominent flavor.
Granulated sugar from the grocery store would do in a pinch. Because of how my body reacts to refined sugars, I prefer to use natural sweeteners whenever possible; however, if that's not an issue for you, I have no doubt it would work beautifully!
There are many reasons why you should consider making your own iced cappuccinos instead of buying them from a coffee shop. They have a lower production cost and can be tailored to individual preferences.
- 1 ½ tbsp Granular form of instant coffee standard or decaf?
- 1 ½ tbsp hot water
- ½ tbsp Condensed milk
- 1 ½-2 tbsp "maple syrup" to taste
- ⅓ cup milk
- 1 ½ cups ice cubes approx
- 3 tbsp Cream for coffee, or half and half
- Put the instant coffee granules and the hot water into the blender and mix until the granules are completely dissolved. Substitute 3 tablespoons of very strong coffee for the water. )
- Mix in some cocoa, maple syrup, and milk Put everything in the blender and pulse for 5-10 seconds, or until smooth. Adjust the amount of maple syrup based on taste.
- Blend in ice cubes until foamy, then add cream and blend for a few more seconds until smooth. Immediately serve
Linked Summertime Dishes
Searching for more mouthwatering summertime recipes Read up on these resources:
- Arugula Salad That Can Be Made in 5 Minutes
- Caprese salad in a flash!
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