Take a coffee mug, steel glass or bowl to beat the mixture. Now put the coffee mixture, sugar and ½ tbsp. of milk and mix it well with the spoon. Mixture should not be thin; it should be moist so gradually add milk as required.
Once you start beating the mixture will remain same but after 5 minutes you will see the froth starts appearing so keep on beating the coffee mixture till it becomes light in colour or you can say white in colour thick and creamy.
Gradually add few drops of milk if the mixture becomes thick. The more you beat the coffee mixture it will become light and frothy. To get the perfect creamy texture you have to keep patience because it takes around 20-25 minutes. Though it’s hard working but it will come out very delicious. Beating of time may change as it depends upon the pressure you are applying to beat the coffee so be ready to do some muscle work.
Once the coffee mixture becomes creamy stop beating.
Pour milk in a jar add beaten coffee mixture, 2 cups of vanilla icecream, ice cubes and blend till the mixture becomes smooth and frothy.
Take a serving glass, decorate the walls of the glass with chocolate syrup and pour the coffee mixture into the glass. Do not fill the glass too much, fill ¾ glasses and pour some froth and topped the glass with a scoop of vanilla icrecream ( you can also use chocolate icecream).
Lastly sprinkle some cocoa powder and serve chill.
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Notes
You can also use water instead of milk to beat the coffee mixture. Adjust the quantity of sugar and coffee powder according to your preference. I am not making strong coffee but if you want can increase the quantity of coffee powder to make strong coffee and in the same way you can add sugar as per your sweetness. You can keep the beaten coffee mixture in a fridge and use it for 1 to 2 days. Serve cold coffee immediately as froth settles down. You can use this beaten coffee mixture to make hot coffee.