Coffee Almond Float

Pro tips

• Dissolve instant coffee in hot water first, then chill before adding milk to ensure smooth texture.
• Chill milk and glasses beforehand to keep the drink cold longer without diluting it with excess ice.
• Brown sugar dissolves faster in the warm coffee mixture — stir before adding cold milk.
• Use a quality chocolate ice cream; cheaper brands may separate or taste watery as they melt.

Substitutions

• Instant coffee → cold brew concentrate (use 1 cup, omit water)
• Chocolate ice cream → vanilla, coffee, or salted caramel ice cream
• Brown sugar → white sugar or honey (adjust to taste)
• Almond extract → vanilla extract or hazelnut extract

Storage & make-ahead

Serve immediately after topping with ice cream. Pre-mixed coffee base keeps refrigerated up to 24 hours.

Can I make this ahead?

Yes. Mix the coffee, water, milk, brown sugar, and almond extract up to 4 hours ahead. Refrigerate, then add ice cream and serve.

What if I don't have almond extract?

Vanilla extract or omit it entirely. You can also use hazelnut or amaretto for a different flavor profile.

Can I use cold brew instead of instant coffee?

Yes. Use 1 cup cold brew in place of instant coffee dissolved in water, then follow the recipe as written.

Does the ice cream melt into the drink?

Partially. Serve immediately after adding the scoop so you get both melted and scoopable portions.