Iced Coffee Latte with the Ninja Slushi

Forget the dilution of ice cubes at the bottom of a shaker: this method freezes your milk-based drink directly to preserve all the intensity of the espresso. No more blenders that drown the beans with crushed water: here, we preserve every aromatic note. The result is a velvety iced coffee, with a beautiful foam on the surface, which is perfectly enjoyed through a straw. A true barista counter texture, obtained without any effort.

Iced Coffee Latte with the Ninja Slushi

Recipe by Camille Roos

0.0 from 0 votes

Course: Frappé / CoffeeCuisine: Difficulty: Easy

Servings

2

people

Prep

5

minutes

Freeze time

15

minutes

Total time

20

minutes

A simple recipe for an intense iced coffee, churned directly in the machine to avoid any dilution.

Ingredients

• 400 ml whole milk (or barista-style oat milk)

• 200 ml cooled strong coffee (long espresso or cold brew type)

• 60 ml cane sugar syrup (or vanilla syrup)

• Caramel or chocolate sauce (optional, for glass decoration)

Instructions

• In a separate container, mix the milk, cooled coffee, and sugar syrup. Sugar is essential to prevent the milk from freezing into a solid block of ice.
• Pour the preparation into the Ninja Slushi bowl, ensuring the level exceeds the minimum fill line.
• Select the Frappé program and let the machine churn until a refreshing and creamy texture is achieved.
• Serve immediately in tall glasses, optionally adding a drizzle of caramel sauce on the sides.

Frappé Mocha Version

Frappé Mocha Version : Replace the sugar syrup with chocolate syrup and dust with bitter cocoa powder before serving.

The right coffee for a successful drink

Behind the counter, I was often asked why homemade cold coffee sometimes lacked character. The answer is simple: cold dulls the aromas. That is why I advise using a long espresso or a highly concentrated cold brew. Avoid light filter versions that will completely disappear when mixed with milk. Above all, let it cool down well before pouring it into the bowl, otherwise the appliance will take much longer to freeze the mixture.

The importance of sugar and whole milk

This is the golden rule: sugar is needed so that the liquid does not set into a single compact block. Here, I aim for a minimum ratio of 10% through the syrup. If you reduce this amount, the texture will be grainy instead of smooth. As for milk, the fat in whole milk is necessary to obtain that beautiful emulsion on the surface, typical of what we look for with a Vanilla Frappuccino with the Ninja Slushi. A plant-based alternative, such as barista edition oat milk, also works very well.

What is your favorite type of coffee (espresso, cold brew, decaf) for your frozen drinks?

Frequently asked questions

Why is my mixture freezing to the sides?

This is often a sign of a mixture that lacks sugar. The syrup acts as a natural antifreeze. Add a tablespoon of syrup and restart the churning.

What if I have an XL or Max model?

These larger models do not have the Frappé program. Simply start the Milkshake program, or failing that, the Slush program, and monitor the progress until the consistency suits you.

Can hot coffee be used directly in the bowl?

I strongly advise against it. The hot liquid will considerably extend the setting time and cause your machine’s compressor to strain unnecessarily.

Is it possible to prepare this recipe decaffeinated?

Absolutely. Replace your classic espresso with a decaf prepared the same way. The balance of ingredients remains the same.