We hope you held onto those extra ice cube trays you accumulated for your Frosé endeavors last summer. You’ll need them to make this beverage too, which brilliantly starts with frozen cubes of coffee and milk. Dump them into a blender, add some sweetened condensed milk and bourbon (optional), and watch them get crushed up into a smooth icey-cold cocktail. The results sort of remind us of a White Russian, but less sweet. More accurately, perhaps, these slushies are like a frozen boozy version of Thai iced coffee.
We recommend serving them in disposable cups so you can enjoy it outside (preferably paired with a pool and 90-degree weather). Bonus points if you can rustle up some old-fashioned Greek diner coffee cups, though coffee mugs would be a nice touch, too. Garnish each glass with some crushed espresso beans (buy some whole ones at the supermarket and crush them up with the bottom of a bowl or measuring cup so they resemble a powder), stick some straws in (so the espresso beans don’t get stuck in your teeth), and enjoy. If you don’t plan on drinking them right away, the slushies will last for several hours in the freezer.
In our opinion, this is the perfect drink for a Saturday afternoon... or morning... when you’re just getting started.