Frosted Coffee – from an Old Cookbook
This frosted coffee recipe comes straight from a vintage cookbook in my collection, and when I saw it, I knew I had to make it. It’s simple, sweet and creamy. And it tastes like something you’d be served at a church social in 1948.
One of my favorite things is flipping through an old recipe book. I love the yellowed pages, the faded ink, and that someone found the recipe worth saving.
I love iced coffee but want something richer, more old-fashioned, and a little indulgent, this frosted coffee recipe is going to become your new favorite.
Let’s bring this vintage frosted coffee recipe back to life.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Frosted Coffee Recipe
Frosted Coffee
Ingredients
Coffee Syrup:
- 1 cup sugar
- 1 cup strong brewed coffee
Frosted Coffee:
- 3 tablespoons coffee syrup or more to taste
- 1 cup milk
- 3 heaping tablespoon vanilla ice cream
- Whipping Cream optional
Instructions
Make the Coffee Syrup:
- Brew 1 cup strong coffee.
- Combine coffee and sugar in a saucepan.
- Stir over medium heat until sugar dissolves.
Bring to a boil.
- Boil for 10 minutes.
- Remove from heat and cool.
- Store in a covered jar in the refrigerator.
Make the Frosted Coffee:
- Add coffee syrup, milk, and ice cream to a shaker jar or mason jar with a lid.
- Secure lid and shake vigorously for 20–30 seconds.
- Pour into a tall glass.
- Top with extra ice cream if desired.
- Serve immediately.
Notes
- Use double-strength coffee for bold flavor.
- Syrup keeps 1–2 weeks refrigerated.
- For thicker texture, blend with ice.
- Substitute decaf if preferred.
What Is Frosted Coffee?
Frosted coffee is an old-fashioned blended coffee drink made with sweetened coffee syrup, milk, and vanilla ice cream. Unlike modern frappes or blended coffee drinks, this version is shaken — not blended — giving it a lightly frothy texture rather than a thick milkshake consistency.
Think of it as a cross between iced coffee and an ice cream float.
Why You’ll Love This Recipe
- Uses simple pantry ingredients
- Made without a blender
- Old-fashioned and nostalgic
- Perfect for summer afternoons
- Easy to adjust sweetness
- Can be made ahead (coffee syrup stores beautifully)
I was already brewing strong coffee in the mornings alongside my sourdough toast, and this made the perfect afternoon treat.
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How to Make Frosted Coffee (Step-by-Step)
This recipe has two parts:
- Making the coffee syrup
- Shaking the frosted coffee
Step 1: Make the Vintage Coffee Syrup
This syrup is the heart of the recipe. It gives the drink its sweetness and deep coffee flavor.
Ingredients:
- 1 cup sugar
- 1 cup strong brewed coffee
Instructions:
- Brew 1 cup of strong coffee. I recommend brewing it double strength.
- Pour the coffee into a small saucepan.
- Add 1 cup of sugar.
- Stir over medium heat until the sugar completely dissolves.
- Bring to a gentle boil.
- Boil for 10 minutes.
- Remove from heat and allow to cool.
- Pour into a glass jar and store covered in the refrigerator.
This syrup will keep for about 1–2 weeks in the fridge.
You can use it for:
- Iced coffee
- Coffee milk
- Drizzling over vanilla ice cream
- Stirring into whipped cream
- Homemade coffee soda
Step 2: Make the Frosted Coffee
Now for the fun part.
Ingredients:
- 2 tablespoons coffee syrup
- 1 cup milk
- 1 heaping tablespoon vanilla ice cream
Instructions:
- Add coffee syrup, milk, and ice cream to a shaker jar or mason jar with a lid.
- Secure the lid tightly.
- Shake vigorously for 20–30 seconds until frothy.
- Pour into a tall glass.
- Add an extra scoop of vanilla ice cream on top if desired.
- Serve immediately.
I like the shaking method because it creates that light frosted texture, creamy but not overly thick.
Tips for the Best Frosted Coffee
- Use Strong Coffee – The syrup flavor depends entirely on the strength of your coffee. Weak coffee will make a flat-tasting syrup.
- Use Whole Milk – For the richest texture, whole milk works best, however 2% will still work.
- Real Vanilla Ice Cream Matters – This is not the time for artificial vanilla. A good quality vanilla ice cream makes a huge difference.
- Make sure to chill the Syrup First – If your syrup is still warm, it will melt the ice cream too quickly and thin the drink.
Can You Blend Frosted Coffee?
Yes, but that technically turns it into more of a frappe or coffee milkshake.
If you prefer a thicker drink:
- Add 1 full scoop of ice cream
- Add a handful of ice
- Blend until smooth
But if you want the authentic vintage experience, stick with shaking.
How This Frosted Coffee Is Different from Chick-fil-A Frosted Coffee
Many people search for “frosted coffee” because of the popular drink from Chick-fil-A.
The difference?
- Chick-fil-A uses cold brew coffee
- This vintage recipe uses coffee syrup
- Chick-fil-A blends their drink
- This old-fashioned version is shaken
The result is lighter, less icy, and more like sweetened coffee milk with a frosted finish.
FAQ About Frosted Coffee
Traditional frosted coffee is made with coffee syrup, milk, and vanilla ice cream. This vintage version uses strong brewed coffee and sugar to create the syrup from scratch.
No. A frappe is blended with ice. Frosted coffee is shaken and lightly frothy, not thick and icy.
Yes. Substitute:
2 tablespoons heavy cream
1 teaspoon vanilla extract
It won’t be quite as frothy, but it will still taste wonderful.
Stored in an airtight jar in the refrigerator, coffee syrup will last about 1–2 weeks.
Yes.
Use almond milk or oat milk
Use dairy-free vanilla ice cream
The texture will vary slightly but still be delicious.
Absolutely. Simply multiply the syrup recipe and store it in the refrigerator. Shake individual servings fresh for best texture.
A Little Vintage Charm in a Glass
What I love most about this frosted coffee recipe is how simple it is. No complicated syrups. No machines. Just strong coffee, sugar, milk, and ice cream.
I can imagine sipping on this while sitting on a screened porch and while flipping through a church cookbook or watching the children run barefoot through the yard.
Sometimes the old recipes really are the best ones.
And this frosted coffee proves it, yum!
