Oh my goodness, have you ever had one of those days where you’re craving tiramisu but also desperately need an iced coffee? Enter my Tiramisu Iced Coffee – the best of both worlds in one frosty glass. Imagine that dreamy mascarpone creaminess swirling with bold espresso, all poured over ice and dusted with cocoa powder. It’s like dessert and caffeine had the most delicious lovechild. Trust me, after one sip, you’ll wonder how you ever survived summer without it.
Ingredients for Tiramisu Iced Coffee
Gathering the right ingredients is key to nailing that perfect tiramisu flavor in drink form. Here’s what you’ll need:
- 1 cup strong brewed espresso, chilled (cold brew works too!)
- 1/2 cup milk (whole milk makes it extra creamy)
- 2 tbsp full-fat mascarpone cheese – don’t skimp here!
- 1 tbsp packed sugar (adjust to your sweetness preference)
- 1/2 tsp vanilla extract (the good stuff, please)
- Ice cubes (lots of ’em)
- 1 tbsp cocoa powder for dusting (I like Dutch-processed)
See? Simple ingredients, but each one plays a crucial role in creating that signature tiramisu magic. Now let’s turn these into something amazing!
How to Make Tiramisu Iced Coffee
Okay, let’s make some magic happen! This is easier than you think, but I’ve got a few tricks to make sure your Tiramisu Iced Coffee turns out perfect every time.
Brewing and Chilling Espresso
First things first – that espresso needs to be cold. I brew mine strong (about double strength if using regular coffee) and let it cool completely. No one wants lukewarm coffee melting all our ice! If you’re impatient like me sometimes, pop it in the fridge for 15 minutes or pour it over ice to cool it fast (just remember to strain out the melted ice water). Cold brew works beautifully here too for an even smoother flavor.
Blending the Mixture
Now for the fun part! Toss your chilled espresso, milk, mascarpone, sugar, and vanilla into a blender. Blend it for about 30 seconds – you want it completely smooth with no mascarpone lumps hiding in there. If it’s too thick, add a splash more milk. Too thin? Another tablespoon of mascarpone will fix that. The texture should be creamy like a milkshake but still pourable.
Serving the Drink
Here’s my serving ritual: Fill your favorite glass to the brim with ice cubes (crushed ice works great for extra chill). Slowly pour your blended coffee mixture over the ice – listen to that satisfying crackle! Now grab a small sieve and dust the top with cocoa powder. Pro tip: Hold the sieve high for an even, delicate dusting just like at fancy cafés. Serve immediately with a straw and prepare for bliss!
Why You’ll Love This Tiramisu Iced Coffee
Honestly, this drink is about to become your new summer obsession – here’s why:
- Ready in minutes: From craving to sipping in under 10 minutes! No baking, no waiting for things to set – just blend, pour, and enjoy.
- Café quality at home: Skip the $7 coffee shop version (and the line!). This Tiramisu Iced Coffee tastes even better because you made it exactly how you like it.
- No oven required: When it’s too hot to bake but you need that tiramisu fix, this drink is your perfect solution. All the flavor, none of the sweat!
Seriously, it’s like having dessert and your coffee break in one glorious, chilled glass. What’s not to love?
Ingredient Substitutions & Tips
Don’t stress if you’re missing an ingredient – this Tiramisu Iced Coffee is super adaptable! For dairy-free, swap mascarpone with coconut cream (the thick part from the can) and use almond milk. Out of espresso? Strong brewed coffee works, but cold brew gives that smooth kick. I’ve used maple syrup instead of sugar when I’m feeling fancy – just adjust to taste. Pro tip: If your mascarpone is stubborn, let it soften at room temp for 5 minutes before blending. And always, always use chilled coffee – warm coffee makes sad, watered-down drinks!
FAQ About Tiramisu Iced Coffee
I get asked about this drink all the time – here are the questions that pop up most!
Can I use instant coffee?
You totally can, but fair warning – the flavor won’t be as rich. If instant’s all you’ve got, use double the amount you normally would and dissolve it in just a splash of hot water first. Then chill it before blending. It’ll still taste good, but that deep espresso punch? That’s the real deal beans talking.
How should I store leftovers?
If by some miracle you have leftovers (rare in my house!), pour the blended mixture into an airtight container and refrigerate for up to 24 hours. The key? No ice! Adding ice before storing just waters it down. When you’re ready for round two, give it a quick shake and pour over fresh ice.
Is mascarpone absolutely necessary?
Look, mascarpone makes it legit tiramisu-style magic, but I’ve been in pantry emergencies too! Whipped cream works in a pinch – about 1/4 cup whipped until stiff. For dairy-free, that coconut cream trick I mentioned earlier? Game changer. Just scoop the thick part from a chilled can and whip it lightly. Neither replicates mascarpone exactly, but both make darn tasty drinks!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates! Your actual Tiramisu Iced Coffee might vary depending on your exact ingredients (especially if you tweak the sugar or dairy like we chatted about earlier). Here’s the breakdown based on using full-fat mascarpone and regular granulated sugar:
- Calories: About 180 per serving
- Sugar: 12g (that’s the sweet spot for me!)
- Protein: 4g (thanks, mascarpone!)
- Fat: 8g (where all that creamy goodness comes from)
Now, don’t stress about the numbers too much – this is a treat meant to be sipped and savored. I like to think of it as my afternoon pick-me-up that just happens to taste like dessert! If you’re watching certain nutrients, you can always adjust the milk or sweetener like we talked about in the substitutions section.
Share Your Tiramisu Iced Coffee Creation
Nothing makes me happier than seeing your versions of this Tiramisu Iced Coffee! My kitchen wall is covered with polaroids friends have sent me of their creations – some dusted with extra cocoa, others topped with whipped cream clouds, all looking absolutely delicious. If you snap a photo of yours, I’d be over the moon to see it!
Did you put your own spin on the recipe? Maybe you added a sprinkle of cinnamon or tried it with hazelnut milk? However you made it yours, that’s what makes sharing recipes so special. Tag me if you post it – I’ll probably screenshot your pic and show it to my mom like “Look! Someone else loves our coffee hack!”
And if you tried it and have thoughts – too sweet? Not sweet enough? – drop a rating or note. Your tweaks might just inspire someone else’s perfect version. Happy sipping, friends!
Indulgent Tiramisu Iced Coffee Will Blow Your Mind
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A refreshing twist on classic tiramisu, this iced coffee combines rich espresso with creamy mascarpone and a hint of cocoa for a delicious drink.
Ingredients
- 1 cup strong brewed espresso, chilled
- 1/2 cup milk
- 2 tbsp mascarpone cheese
- 1 tbsp sugar
- 1/2 tsp vanilla extract
- Ice cubes
- 1 tbsp cocoa powder for garnish
Instructions
- Brew espresso and let it cool completely.
- In a blender, combine chilled espresso, milk, mascarpone, sugar, and vanilla extract.
- Blend until smooth and creamy.
- Fill a glass with ice cubes and pour the mixture over the ice.
- Sprinkle cocoa powder on top for garnish.
- Serve immediately.
Notes
- Use cold brew coffee for a smoother taste.
- Adjust sugar to your preference.
- For a dairy-free version, substitute mascarpone with coconut cream.
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 12g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: tiramisu iced coffee, espresso drink, cold coffee recipe
