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Mexican Coffee Freeze

Mexican Coffee Freeze

  • Prep Time: 5 minutes
  • Total Time: 5 minutes plus time to freeze
  • Yield: 1 quart


  • 1 1/2 cups cold brew coffee concentrate (we used Coolbrew)
  • 1 can condensed milk
  • 1/2 cup whole or 2% milk
  • 1/2 cup Rumchata
  • 2 tablespoons light rum


  • Combine all of the ingredients in a mixing bowl and whisk until the condensed milk has disolved into the coffee mixture. Refrigerate for 1 or 2 hours and pour mixture into an ice cream maker and freeze according to manufacture's directions. Alternately, pour the mixture into a baking dish and place in the freezer. Every so often scrape the mixture with a fork until frozen but still slushy. Serve immediately or store in the freezer for up to 2 weeks.

Recipe Details