Cold Brew Coffee Slush for Ninja Slushy Maker Mocha Frappe

How to Make Cold Brew Coffee Slush for Ninja Slushy Maker Mocha Frappe

1. 1

   Step 1: Make coffee ice cubes (make ahead)

   Pour about 1 to 1 1/8 cups (250–275 ml) of the cold brew concentrate into ice cube trays and freeze at least 8 hours or overnight. Reserve roughly 1/4 cup (60 ml) of the concentrate unrefrigerated to add to the mocha base during blending.

   For this step

   • 1 1/4 cupsCold brew concentrate (room-temperature; reserve a small portion and freeze the rest into cubes)
   
2. 2

   Step 2: Prepare the mocha milk base

   In a small pitcher or blender combine the reserved cold brew (about 1/4 cup/60 ml), whole milk, chocolate syrup, sweetened condensed milk, vanilla extract and a very small pinch of xanthan gum. Whisk vigorously or pulse briefly in a blender until fully emulsified and slightly thickened — this creates a creamy backbone that helps the slush hold texture.

   For this step

   • 1 cupWhole milk (or oat/almond milk for lighter or dairy-free)
   • 3 tablespoonsChocolate syrup
   • 2 tablespoonsSweetened condensed milk
   • 1 teaspoonVanilla extract
   • a pinchXanthan gum (optional, a small pinch stabilizes texture)
   
3. 3

   Step 3: Blend in the Ninja Slushy Maker

   Add the frozen coffee ice cubes and the regular ice to the Ninja Slushy Maker bowl, then pour in the mocha milk base. Run the Slushy or Frappe program (or pulse on high) in 20–30 second bursts, scraping and checking texture between bursts, until you have a spoonable, dense slush. For a thicker texture add an extra coffee cube or reduce blending time to avoid over-thinning.

   For this step

   • 2 cupsFrozen coffee ice cubes (made from cold brew; see step 1)
   • 1 cupIce (regular cubed ice)
   
4. 4

   Step 4: Serve and garnish

   Scoop the mocha slush into two chilled glasses, top each with a dollop of whipped cream and sprinkle chocolate shavings or a dusting of cocoa powder. Serve immediately with a spoon and wide straw; if the slush softens too quickly, pop glasses in the freezer for a few minutes before serving.

   For this step

   • 1/2 cupWhipped cream (for serving)
   • 2 tablespoonsChocolate shavings or cocoa powder (garnish)
   

1. Pour about 1 to 1 1/8 cups (250–275 ml) of the cold brew concentrate into ice cube trays and freeze at least 8 hours or overnight. Reserve roughly 1/4 cup (60 ml) of the concentrate unrefrigerated to add to the mocha base during blending.
2. In a small pitcher or blender combine the reserved cold brew (about 1/4 cup/60 ml), whole milk, chocolate syrup, sweetened condensed milk, vanilla extract and a very small pinch of xanthan gum. Whisk vigorously or pulse briefly in a blender until fully emulsified and slightly thickened — this creates a creamy backbone that helps the slush hold texture.
3. Add the frozen coffee ice cubes and the regular ice to the Ninja Slushy Maker bowl, then pour in the mocha milk base. Run the Slushy or Frappe program (or pulse on high) in 20–30 second bursts, scraping and checking texture between bursts, until you have a spoonable, dense slush. For a thicker texture add an extra coffee cube or reduce blending time to avoid over-thinning.
4. Scoop the mocha slush into two chilled glasses, top each with a dollop of whipped cream and sprinkle chocolate shavings or a dusting of cocoa powder. Serve immediately with a spoon and wide straw; if the slush softens too quickly, pop glasses in the freezer for a few minutes before serving.