- 3 cups hot strong brewed coffee
- 1-1/2 to 2 cups sugar
- 4 cups milk
- 2 cups half-and-half cream
- 1-1/2 teaspoons vanilla extract
- In a freezer-safe bowl, stir coffee and sugar until sugar is dissolved. Refrigerate until thoroughly chilled. Add the milk, cream and vanilla; freeze. Remove from the freezer several hours before serving. Chop mixture until slushy; serve immediately. Yield: 12 servings (2-1/4 quarts).
Originally published as Iced Coffee Slush in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p76
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Reviewed Jun. 1, 2015
"Delicious! I have been making this for years. Tastes just like a Tim Horton's Iced Cap! I freeze it in small containers, for smaller servings. Thaw on the counter for 1/2 hour, or so."