Cpr Recipe

Brew and chill

Brew 1 cup of very strong espresso (or strong coffee). If using espresso machine, pull 2 shots (about 2 oz) and dilute with hot water to equal 1 cup of concentrated coffee. Allow the brewed espresso to cool to room temperature, then chill in refrigerator for at least 15 minutes. If you want extra depth, dissolve 1 tsp instant espresso powder into the warm brew before chilling.

Combine and chill

In a small bowl or jar, combine 1 cup whole milk, 1/2 cup heavy cream, 1 tsp pure vanilla extract, and 2 tbsp granulated sugar. Stir or shake until sugar dissolves. Chill briefly (5–10 minutes) so the cream mixture is cold. This creates a rich vanilla cream that will be blended into the frozen drink and used for finishing.

Blend

Into a high-speed blender add: 2 cups ice, the chilled 1 cup espresso, 2 tbsp granulated sugar (or 2 tbsp simple syrup), and 1 tbsp vanilla syrup if using. Pour in 3/4 cup of the prepared vanilla sweet cream (reserve remaining cream for topping or later). Secure lid and blend on high until the ice is fully broken down and the mixture is smooth and slushy, about 30–45 seconds. Stop and scrape down the sides once if needed, then pulse 2–3 more times to achieve a creamy, frozen consistency.

Adjust

Taste and adjust sweetness or strength: add up to 1 tbsp more sugar/simple syrup if you want sweeter, or 2–4 tbsp more chilled espresso for a stronger coffee flavor. If the mixture is too thin, add an additional 1/2 cup ice and blend briefly; if too thick, add 1–2 tbsp milk or reserved sweet cream and pulse to combine.

Pour the blended CPR (cold press or caffeinated frozen drink) into two tall glasses, filling nearly to the top. Spoon or pour remaining vanilla sweet cream over each serving (about 2 tbsp per glass) to create a creamy float layer.

Top with a dollop of whipped cream if desired, then dust with 1/4 tsp ground vanilla or a sprinkle of cocoa powder/chocolate shavings. Serve immediately with a straw and a long spoon.