Make Quick, Delicious Coffee With Your Blender Bottle

Photos by Sam Bithoney.
Photos by Sam Bithoney.

Welcome back to Sunday Sustenance, the weekly column highlighting lazy cooking for lazy days. Last week we explored the simplicity of souvlaki and sides. This week, I’m going to dial the effort down a bit for you.

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If you’re anything like me, Sunday is the only day of the week you take the time to slowly wake up and enjoy a cup of coffee. Going out and buying a cup of fancy coffee, however, has turned into a ritual of insanity. I don’t have the patience to sit behind an SUV full of teens at the drive through while they each order a liquified bread pudding and at least a toasted bagel with cream cheese for approximately eight dollars each AND they have to use the app to pay so they get their reward points at 7:00 AM on my day off. (Please tell me I am not the only one who experiences this.)

But worry not, friends, for I have a quick and cheap solution that is completely devoid of teens. For a scant fifty cents, you too could make a fast, sexy, trendy coffee drink and breathe life back into that blender bottle you picked up when you joined a gym back in January. “But Sam, how? How can anything enjoyable be had for less than a dollar?”

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Two words: Instant Coffee.

Crystal clear, if it wasn’t for the foam
Crystal clear, if it wasn’t for the foam
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Meet the Frappé. You want to talk about lazy? The most difficult thing about making this is a tie between making ice and deciding on the amount of sugar you want to add. I have no problem saying that I took a considerable amount of nugget ice home from work this week, and I am exhausted from measuring out teaspoons of sugar.

Start by rinsing off that dusty blender bottle and grab the rest of what you’ll need:

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  • 2 teaspoons of Instant Coffee
  • Granulated Sugar. The amount used is up to you, but I like to go with 2 teaspoons.
  • Water
  • Milk
  • Ice
  • A glass
  • A straw. If you have a bendy straw, go ahead and bend it now. Skip paper straws unless you’re taking pictures for a weekly column and ordered 144 of them; they are useless.
  • I am just listing things at this point make it seem more involved than it is
  • Seriously, it’s instant coffee.

Add a small amount of your ice, the instant coffee, sugar and enough water to come up the side of your blender bottle about one inch. Once your lid is sealed tightly, shake it with the fury of a hardware store paint mixer until the foam develops. The key here isn’t so much the blender bottle itself, but the ball whisk that it ships with.

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This is for you, Daniel.
This is for you, Daniel.


One of, if not the core concept of whisking is the incorporation of air into a mixture - think about a milk frother and how well it works to foam the milk for your $7 latte. Additionally, the smaller particles of spray-dried coffee allows for a more stable colloidal suspension. Though not absolutely necessary - you can shake your foam together in a cocktail shaker or mason jar - the whisk gets everything together much faster, quickly generating the rich foam for us to slurp down.

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Pour into a glass over ice, add water, milk, or a combination of both. Give it a whirl with a straw and sip your way to heaven. Or, for a sweet end to the day, add in some cordials and sweeter seasoning. Consider Crème de Cacao with a dash of cayenne, or French vanilla liqueur and cocoa powder when you’ve run out of Oreos. Myself, I like a pinch of cinnamon, milk and a shot of salted caramel Kahlua.

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And I’ll drink my coffee anywhere - anywhere I foam.
And I’ll drink my coffee anywhere - anywhere I foam.

Frappé is a very flexible concoction, and it’s hard to go wrong with any flavor combination. Give it a shake for yourself this weekend and tell me what you come up with in the comments!

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