Cafe Coffee Day Inspired - Tropical Iceberg Coffee Recipe

I'm recreating and updating few blogs from the past. Tropical iceberg coffee is a popular and most viewed blog post from 2011. Here is my Old Post Link. For this recipe I'm using Filta Fresh Coffee from Cafe Coffee Day.
Filta Fresh Coffee comes in individually vacuum sealed packet. The coffee is potent with 90% coffee and 10% Chicory. Easy to follow instructions just takes 3 steps to prepare filter coffee. I came across this filta fresh coffee at The Serai resorts chikamagaluru. 
Filta Coffee sachets are priced at 20/- per pack and for a entire box is 137/- on Amazon. This sachets are very handy when travelling and makes are great gift for people who travel a lot.


Method to prepare the filta fresh coffee: Bring a cup of water to boil and reserve. Open the filta sachet and place the coffee in a cup there is a holder which can fit to the lip of a cup. 

Moisten the coffee with hot water allow to brew for 20 seconds. Pour the hot water after 20 seconds allow the coffee to brew. Once the coffee has brewed I liked to place the filter in the brew for another minute to extract a stronger blend.
In this recipe you will notice I am combining all ingredients and freezing to form crystals then blending to form a rich drink. Normally at a cafe they add ice cubes to create a thick drink by the time we finish the drink it tends to water-down a lot and loose flavor and taste. Following my method you will have a rich drink till the end and it will not turn watery. 
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Ingredients:
1 1/2 Cups Filta Fresh Coffee or Follow my Filter Coffee Recipe Link 
500 ML Milk + 2 Cups Milk
4 Tbsp Chocolate Syrup
3 Scoops Vanilla Icecream
2 Tbsp Sugar
2 Tbsp Coco Powder
Whipped Cream from a can or use whipping cream powder and pipe it on the coffee as a garnish...
Method:
We normally boil the milk allow it to cool and then place it in fridge and use as required. Since Bangalore has a tropical climate the weather changes from cold to rainy and sunny the milk we buy tends to split and this is the only way to store it.

In a mixing bowl combine the filta coffee, coco-powder, vanilla icecream and 3 tbsp of chocolate syrup whisk well. combine milk (room temp milk or cold milk) slowly whisk cover and place in freezer for 6 to 8 hours this we need the mixture to form crystals.

Once the mixture forms ice crystals add 4 scoops of coffee mixture to a mixer-jar along with 1/2 cup milk, 2 tbsp sugar blend well to form a smoothie.
Decorate a tall tumbler with chocolate syrup pour the prepared smoothie to the tumbler top with whipping cream and garnish with chocolate syrup serve right away...Enjoy 😊
 Please do not use photos for commercial use without permission from me. 

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