Oreo® Coffee Chiller - Large Recipe
Light Cream: Light Cream: Milk, Cream, Disodium Phosphate (Stabilizer), Sodium Citrate (Stabilizer); Water; Chocolate Cookie Flavored Swirl Syrup: Sugar, Water, Invert Sugar, Cocoa Processed with alkali, Natural Flavors, Contains 2% of less of: Potassium Sorbate (Preservative); Liquid Cane Sugar: Sugar, Water, Potassium Sorbate (Preservative), Malic Acid; Coffee Swirl Syrup: Water, Sugar, Glycerin, Coffee, Natural Flavors, Xanthan Gum, Salt, Sodium Benzoate and Potassium Sorbate (Preservatives); Oreo Cookie Pieces: Unbleached Palm Oil, Soybean and/or Canola Oil, Cocoa (Processed with Alkali), Invert Sugar, Leavening (Baking Soda and/or Calcium Phosphate), Diglycerides, Carrageenan, Dextrose, Natural and Artificial Flavor; Mocha Flavored Swirl Syrup: High Fructose Corn Syrup, Sugar, Water, Cocoa processed with alkali, Natural Flavor, Potassium Sorbate (Preservative), Citric Acid, Salt.
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Ingredients
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Base Dairy & Liquid
Sweeteners & Syrups
Coffee
Cookies & Mix-ins
Ice & Garnish
Method
Prepare Ingredients
Place 6 OREO® cookies in a zip-top bag and crush lightly with a rolling pin or pulse 2 times in a food processor so you have a mix of small chunks and fine crumbs. Reserve 1 tablespoon of crumbs for garnish if desired.
Brew coffee ahead of time and chill, or use cold brew. Measure out all syrups and chill the light cream if not already cold.
Blend the Chiller
In a high-powered blender add: 1.25 cups light cream, 1/4 cup cold water, 1/2 cup chilled strong coffee, 2 tablespoons liquid cane sugar, 2 tablespoons coffee-flavored swirl syrup, 1 tablespoon chocolate cookie flavored swirl syrup, 1 teaspoon mocha flavored swirl (optional), and 2 cups of ice.
Secure the lid and pulse once to break up ice, then blend on medium-high for 20–30 seconds until the mixture is very smooth but still thick and slushy. If too thin, add 1/2 cup more ice and blend 10–15 seconds; if too thick, add 1–2 tablespoons cold water and pulse to combine.
Add the reserved 6 crushed OREO® pieces and pulse 2–3 short times (1–2 seconds each) to fold cookie bits into the chiller without completely pulverizing them—this leaves pleasant cookie chunks throughout.
Assemble & Serve
Optional: Rim the serving glass with a little coffee or chocolate syrup and dip into the reserved crushed OREO® pieces for a coated rim.
Pour the blended OREO® Coffee Chiller into a large (about 20–24 oz) serving glass, leaving room for whipped cream if using.
Top with whipped cream (about 1/4 cup) and sprinkle the reserved tablespoon of crushed OREO® on top. Drizzle a little extra coffee- or chocolate-flavored swirl if desired.
Serve immediately with a wide straw or spoon.