Batida de Café


 

  • Sweet Condensed Milk — this is what gives the batida its signature creamy texture and sweetness. There’s no substitute for it. If you skip it, you’re not making a batida!
  • Cold Coffee — the stronger the coffee, the more pronounced the coffee flavor will be in your batida. Make it really, really strong — almost too strong to drink on its own! I usually make an extra-bold drip or French press coffee the night before and store it in the fridge so it’s ready to go the next day.
  • Cachaça — the classic Brazilian sugarcane liquor gives the drink its distinct, smooth kick. But if you don’t have cachaça, vodka works, too! It’ll be just as creamy and delicious with a slightly different booze profile.
  • Ice Cubes — for blending and serving, if desired.
  1. Blend it up. Add the condensed milk, strong coffee, cachaça, and ice cubes to a blender. Blend until smooth and creamy.
  2. Chill or Serve. Pour into a hermetically sealed bottle and refrigerate, or serve immediately.
  3. Garnish. (Optional but Recommended!) For a fancy touch, top with coffee beans, shaved chocolate, or a sprinkle of cinnamon.

That’s it! You’ve got a silky, boozy coffee cocktail ready in minutes

ENJOY YOUR MEAL


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