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Homemade Iced Capps

Ever had a homemade iced capp? (Iced cappuccino, that is.) Every year around this time, when flip flops are in fashion and cars get hot after sitting for too long, I crave slushy frozen ice caps, and could easily spend far too much on high-end drinks at the coffee shop. Fortunately I figured out a few summers ago how to make them at home, from scratch, for a fraction of the cost. You’ll save the landfills from surplus plastic cups, save money (to spend on fancy new flip-flops?) and won’t be able to taste the difference. Best of all, you can control what goes into your homemade ice caps – try milk instead of cream, chocolate milk, or decaf coffee. It’s a great thing to be able to whip together to serve your friends while lounging on the patio. If you’re taking it with you, keep it cold in an insulated coffee cup.


The coffee syrup, a simple mixture of instant coffee or espresso, sugar and water, can be made in large quantities and stashed in the fridge to use anytime an ice cap craving hits. To speed up the process, heat the sugar-water-coffee combo on the stovetop to help dissolve the sugar completely, then pour into a jar and chill until you’re ready for it. Having ice-cold coffee syrup ready to go anytime is a great thing – you won’t have to worry about warm syrup melting your ice.

Homemade Iced Capps

2 Tbsp. instant coffee or espresso
2 Tbsp. sugar
1/3 cup half & half
4-6 ice cubes

In a small bowl or jar, mix or shake together the instant coffee, sugar and 2 Tbsp. water until the sugar is completely dissolved. (Alternatively, use boiling water to help dissolve the sugar – you’ll then have to chill the mixture before you proceed.)

Pour into a blender with the half & half and ice and pulse until well blended and frothy. Serve immediately.

Besides being delicious, these capps can keep you from overpriced coffeeshops — save even more and try these 18 copycat recipes you can make at home!

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