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Drink

Coffee, Iced

A chilled coffee beverage made with brewed coffee, eggs, milk, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee, Iced

Ingredients

Directions

  1. Make the coffee and let it cool.

  2. Beat the eggs lightly and add them to the coffee with the milk.

  3. Stir in the cream and sugar to taste.

  4. Refrigerate for 5 to 6 hours or place in a container with ice and salt to freeze.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coffee
Provides the main flavor and the base of the drink.
Eggs
Add richness and body, giving the drink a smoother, thicker texture.
Milk
Adds creaminess and softens the coffee's bitterness.
Cream
Adds fat for a richer mouthfeel and a silkier texture.
Sugar
Adds sweetness to balance the coffee's bitterness.

The step that matters

Add the eggs to the cooled coffee. Beaten eggs can curdle or cook into specks when added to hot liquid. Letting the coffee cool first lets the eggs blend in smoothly, so the drink stays silky.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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