We have been making this iced coffee regularly for months because it contains no refined sugar yet still tastes sweet. The trick: date paste is pulverised with instant coffee before the ice cubes go in. This distributes the sweetness evenly instead of leaving sticky lumps at the bottom of the glass.
Slim Iced Coffee with Date Paste, Thermomix®
Ingredients 0 / 5 ✓
- 4 tbsp instant coffee
- 1/2 tsp cinnamon
- 400 g ice cubes
- 50 g date paste
- 700 g semi-skimmed milk
Instructions 0 / 3
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1
Add instant coffee and cinnamon to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Add ice cubes, date paste and milk and chop for 10 sec / speed 10.
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3
Froth the iced coffee for 1 min / speed 5, pour into glasses and serve immediately.
Tip: Add a few coffee ice cubes to the glasses before serving. To make coffee ice cubes, simply freeze leftover coffee in an ice cube tray.
Video
Nutrition per serving
Why Instant Coffee Instead of Espresso
Freshly brewed espresso sounds more premium, but it actually works less well here. Cold espresso dilutes the drink as the ice melts. Instant coffee, on the other hand, dissolves completely without adding any water. The drink stays concentrated and the coffee flavour stays intense, even as the ice melts.
Instant coffee also has the advantage that you can use it straight away. No waiting for espresso to cool down. No iced water in the drink.
Pulverise the Date Paste Before Adding the Ice
Date paste is sticky and dense. If you add it directly to the mixing bowl with the ice cubes, it forms clumps between the pieces of ice. The blades chop the ice, but the paste remains as uneven streaks. In the finished drink you end up tasting sweet patches and bland patches.
Our approach: first process the instant coffee, cinnamon and date paste for 10 seconds at speed 10 until powdery. The date paste breaks down into fine crumbs and blends with the coffee powder. Then add the ice cubes. The sweetness distributes evenly because the paste is already finely broken up.
400 g Ice to 700 g Milk
The ratio matters. Too much ice makes the drink watery and the sweetness flat. Too little ice gives you cold milk with a coffee flavour, but not an iced-coffee texture.
With 400 g of ice and 700 g of milk the drink stays creamy. The ice cubes chill the milk without diluting it too much. The finished result is cold but not thin.
1 Minute at Speed 5 for Froth
After blending at speed 10 the drink is cold and mixed, but flat. The final step, 1 minute at speed 5, beats air into the milk. The texture becomes foamy and lighter. The drink feels more voluminous, even though the quantity is the same.
Important: serve immediately after frothing. The foam collapses after a few minutes. If you leave the drink to stand, you lose the airy texture.
Semi-Skimmed Milk Instead of Whole Milk
Semi-skimmed milk fits the “slim” approach. Whole milk would make the drink creamier but would also add noticeably more calories. With semi-skimmed milk the result stays light without the flavour suffering. The date paste provides enough body to make up for the reduced creaminess.
Anyone who prefers whole milk can use it without adjusting the quantities. The texture will be slightly richer, and the sweetness stays the same.
Coffee Ice Cubes as a Finishing Touch
Regular water-based ice dilutes the iced coffee as it melts. Coffee ice cubes keep the flavour consistent. Simply freeze leftover coffee in an ice cube tray and drop the cubes into the glass before serving.
This is not an essential step, but it makes a difference you will notice after 10 minutes. With coffee ice cubes the drink stays intense. With regular ice it becomes flatter the longer you take to drink it.
How Other Recipes Approach This
Many protein iced coffees use 25 to 30 g of vanilla protein powder in 200 to 250 ml of milk, achieving 21 to 28 g of protein per glass but without any natural sweetness. We stick with date paste because it brings fibre and keeps you fuller for longer. If you want the protein boost, replace 100 g of the milk with low-fat quark or stir in 20 g of unflavoured protein powder. Almond milk makes the result nuttier and saves calories, while oat milk turns out creamier than semi-skimmed cow’s milk. As a topping we use ground cocoa or cinnamon rather than syrup, keeping in line with the slim approach.
