Iced Coffee

Iced Coffee

Iced coffee. Where do I even begin?

To say that I {heart} iced coffee doesn’t even scratch the surface. It would be, like, the understatement to beat all understatements.

I could drink iced coffee all day, every day. And then maybe be awake all night…irrelevant!

I’m talking, of course, about Israeli iced coffee. The kind that’s so slushy it’s almost thick, not the cold coffee with ice cubes that I ordered once at Dunkin Donuts and then nearly cried over.

When the weather starts to warm up here, every bakery and his brother sells iced coffee. Do you know how easy it is to drop 5 shekels for one of those little plastic cups filled with coffee heaven? Too easy, let me tell you.

But here’s the thing: Our yishuv doesn’t have a place that sells iced coffee. How not one of the 350 families here has invested in one of those machine things is beyond me — but the facts remain!

Unless you make it yourself.

So I treated myself to a milk bottle. A real milk bottle. With COWS on it.

And I started making iced coffee.

I’ll admit that the perfect consistency is hard to achieve. You can either keep your bottle in the fridge and then transfer it to the freezer 45 minutes or so before drinking, or you can keep it in the freezer and then let it sit on the counter for a couple of hours until it melts enough to shake into the right amount of slushiness.

Either way, it’s an exercise in delayed gratification. But it’s better than having your iced coffee diluted by crushed ice cubes. Bleh. And when you do get that consistency, it’s like a little swig of pure delight.

So go ahead, make yourself a bottle. Then hide it before the others find out.

My husband doesn’t drink coffee, and it’s a good thing. Because I totally don’t want to share.


Iced coffee


  • 1 cup boiling water
  • 2 Tbsp instant coffee
  • 4 Tbsp white sugar
  • 1 packet vanilla sugar (2-2½ tsp)
  • 1 bag milk (1 liter)
  • 1 bag shoko (about 1 cup chocolate milk)
  • 1 Tbsp chocolate liqueur (optional)


1. Stir coffee into water in a large mixing bowl, blender, food processor, or whatever else seems like a good idea. Add sugars and stir again until dissolved.

2. Add milk, chocolate milk, and liqueur if using, and mix until evenly combined. Store in the fridge or freezer (see note about that earlier in the post).

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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