Description
A refreshing and customizable frozen espresso tonic for hot days. Combine espresso, tonic water, simple syrup, and lemon juice for a caffeinated treat. Choose a blender or slushy method for desired texture.
Ingredients
Scale
- 1 cup strong brewed espresso, cooled
- 1/2 cup tonic water, chilled
- 1/4 cup simple syrup (equal parts sugar and water, heated until sugar dissolves, then cooled) – adjust to taste
- 1 tablespoon lemon juice (freshly squeezed is best!)
- Ice cubes (enough to fill your glass)
- Optional: Lemon wedge or rosemary sprig for garnish
- Optional: Whipped cream for topping
- Optional: Chocolate shavings for topping
Instructions
- Brew 1 cup of strong espresso using your preferred method. Aim for a rich, intense flavor.
- Cool the espresso completely to room temperature. You can speed this up by placing it in the refrigerator for about 30 minutes.
- In a small saucepan, combine equal parts granulated sugar and water (e.g., 1/2 cup sugar and 1/2 cup water).
- Place the saucepan over medium heat and stir constantly until the sugar is completely dissolved. The mixture should be clear and smooth.
- Remove the saucepan from the heat and let the simple syrup cool completely. You can store it in an airtight container in the refrigerator for up to a month.
- Add the cooled espresso, simple syrup, lemon juice, and about half of the ice cubes to a blender.
- Blend on high speed until the mixture is smooth and slushy. You may need to add more ice to achieve the desired consistency.
- Gently stir in the chilled tonic water. Don’t blend the tonic water, as this will cause it to lose its fizz.
- Pour the frozen espresso mixture into your prepared glass.
- Garnish with a lemon wedge or a sprig of rosemary. You can also add a dollop of whipped cream and chocolate shavings.
- In a shallow container (like a baking dish or a freezer-safe container), combine the cooled espresso, simple syrup, and lemon juice.
- Freeze for 30 minutes, or until the edges start to freeze.
- Scrape with a fork to create ice crystals.
- Return to freezer for another 30 minutes.
- Repeat scraping every 30 minutes for about 2-3 hours, or until the mixture is completely frozen and has a slushy consistency.
- Scoop the frozen espresso mixture into your prepared glass.
- Gently pour the chilled tonic water over the frozen espresso mixture.
- Stir gently.
- Garnish with a lemon wedge or a sprig of rosemary. You can also add a dollop of whipped cream and chocolate shavings.
Notes
- Adjust simple syrup to taste.
- Experiment with different ratios of espresso, tonic, and simple syrup.
- For a less sweet drink, start with a smaller amount of simple syrup.
- Use a dark roast espresso for a bolder taste.
- Cool the espresso completely to prevent diluting the drink.
- Gently stir the tonic water to avoid losing fizz.
- Customize with flavored syrups, spices, or a shot of alcohol.
- Make it vegan by using agave nectar or maple syrup and coconut whipped cream.
- You can prepare the frozen espresso mixture ahead of time and store it in the freezer.
- Prep Time: 10 minutes
- Cook Time: 5 minutes