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Iced Capp, it’s a thing. So much so that even the border guards when I return from Canada have asked whether I got an “iced capp.” Tim Hortons is ubiquitous in Canada and this frozen treat is one of my favorite things on the menu.

While it has been on my to-do list to try and replicate it at home, this recipe came about by fluke. I was actually testing a new idea for a mocha frappe, but the result tasted more like iced cappuccino. Don’t you love happy accidents?

Since I don’t like it when bloggers make your read through paragraphs about their cat or the escapades of their children before getting to the recipe, so let’s dive right in to how to make this!

DIY Iced Capp

Servings

servings

Total time

minutes

Ingredients

¼ c. heavy cream
½ c. milk (I used 2%)
1 ¼ c. strong cold brew coffee, chilled
1 c. crushed ice
2 heaping teaspoons of hot cocoa mix (recipe below) or one packet instant hot cocoa mix

Directions

In a measuring cup, combine heavy cream, milk, and ¼ c. of the coffee. Pour into an ice cube tray and chill for 1-2 hours.
When ready to make the iced capp, add 1 c. crushed ice to a blender, 1 c. of the chilled coffee, all of the milk cubes from step 1, and the hot cocoa mix. Blend until smooth and serve.

Notes

Makes two 12 oz. servings
Requires 1 hour of preparation

Is this really iced cappuccino?

Technically no, because of the chocolate and sugar that comes from the cocoa mix. A traditional (hot) cappuccino is about 1/3 espresso, 1/3 steamed milk, and 1/3 foam. In this recipe, we use strong cold brew instead of espresso, and less milk than a real cappuccino would include.

I added the cocoa mix because I was going for a mocha frappe, but the result tasted like an iced capp. It doesn’t add a ton of chocolate flavor, but does improve the flavor in subtle ways—a hint of sweetness, and a nice texture.

Do I need heavy cream?

I don’t believe anyone should go out and buy heavy cream just to give this a try—the recipe takes so little. I used it because I had just bought some for another recipe and had some leftover. I believe the thickness of heavy cream helps a bit with the texture, which is often slightly watery in homemade frozen coffee drinks.

You could substitute in various ways:

½ c. half and half + ¼ c. milk
Use all half and half
Use all whole milk
Use any milk and be content with a less creamy texture, but fewer calories as well

How do you make cocoa mix?

My homemade hot cocoa mix consists of

1 package nonfat dry milk
¾ c. powdered sugar
½ c. cocoa powder

Combine all ingredients in a jar, put lid on, and tumble and swirl ingredients in the jar until well combined. (Tip: Let the dust settle before opening the jar!)

Incidentally, to make hot cocoa with this, put 2 heaping tablespoons (a generous ¼ c.) in a mug and fill with 6 oz. water. Stir.

What kind of coffee did you use?

The coffee you use for this recipe can make minor differences in the final flavor of this. I used cold brew made from Trader Joe’s medium roast decaf.