Blanco Y Negro Coffee Recipe
If you love both coffee and culinary challenges, then you’re in the right place.
The Blanco y Negro is one of the most exciting and hands-down incredible drinks we’ve ever put into a recipe.
I mean, how can you go wrong with a perfectly steeped cold brew, vanilla bean ice cream, and espresso granita? And all homemade?
It all adds up to a recipe made in heaven.
Blanco y Negro
The Blanco y Negro is one of the most exciting and hands-down incredible drinks we’ve ever put into a recipe. I mean, how can you go wrong with a perfectly steeped cold brew, vanilla bean ice cream, and espresso granita?
- 57 grams coffee beans
- 16 oz water
- 2 cups espresso
- 6 tbsp sugar
- 1-2 scoops vanilla bean ice cream
Mix 57 grams of coffee and 16 oz water.
Brew the espresso and add the sugar. Let it cool down.
Once the concoction is cool, pour into your baking dish and pop into the freezer.
Scrape it every hour for at least 3 hours.
Blanco y Negro
Add the espresso granita to a glass.
Next, add the ice cream.
Finally, pour the cold brew in, filling up the glass.
How to Make a Blanco y Negro
This recipe is loosely based off of one found at LA Mill, though we’ve changed, clarified, and adapted several of the steps and ingredients to our own preferences.
Alright, ready to go? Let’s do this!
What You'll Need
Cold Brew Coffee
- 57 grams of coffee beans
- 16 oz room temperature water
- Mason jar with lid
- Mesh strainer
- Paper coffee filter
Homemade Vanilla Bean Ice Cream
- 2 cups of half and half
- 14 tbsp of sugar (.875 cups)
- 1 cup of heavy/whipping cream
- 2 tbsp peach preserves
- 1 vanilla bean, split and scraped
- Pinch of salt
- Candy thermometer
- Container with lid
- An ice cream maker
- 2 cups freshly brewed espresso (approximately 14-16 single shots)
- 6 tbsp sugar
- A wide baking dish that can fit in the freezer
- As is often the case with coffee cocktail recipes, many of these ingredients can be adjusted depending on what you have available. For example, if you do not have access to an espresso machine, don’t give up on the recipe! You can try one of these alternatives, or even just brew up a really strong pot of coffee!
Making the Cold Brew
- Grind the coffee to a breadcrumb consistency.
- Add coffee grounds and water to the Mason jar and stir.
- Close jar and leave for 12 - 24 hours.
- Strain out coffee grounds using the mesh strainer.
- Strain remaining coffee grounds using the paper filter.
- Dilute the concentrate, usually at a 1:2 ratio of coffee to water.
- And that’s it! The cold brew is ready. Leave it in the fridge until it’s needed.
Making the Vanilla Ice Cream
- Put all of the ingredients (including the vanilla bean hull) into the saucepan, stirring until they are all dissolved.
- Bring the mixture to 170 degrees (use your candy thermometer to check).
- Remove the vanilla bean hull and let the mixture cool.
- Place in a container with a lid and age the mixture in the refrigerator for at least six hours (or even leave it overnight).
- Freeze the ice cream mixture in your ice cream maker until it reaches a soft-serve consistency.
- Transfer the ice cream into a container with a lid and then pop it into the freezer for at least an hour before serving. This will allow it to harden a little bit more, and prevent it from melting too quickly in the cup.
Making the Espresso Granita
- Brew the espresso.
- Add sugar to espresso and stir.
- Let the mixture cool.
- (Optional) Chill the concoction in the fridge. This can help speed up the process.
- Once cooled, pour into your baking dish and pop into the freezer.
After one hour, remove the mixture and scrape the already formed ice with a fork, thoroughly breaking it up.
- Return to freezer for 2-3 more hours, scraping with the fork every half hour or so.
- Leave the espresso granita in your freezer until everything else is ready.
Making the Blanco y Negro
- Once all of the other ingredients are prepared, pull them out and fill a glass in the following order with your desired amount of each.
- First, add the espresso granita.
- Next, add the ice cream.
- Finally, pour the cold brew in, filling up the glass.
- Grab a spoon and enjoy!
- Here’s a great article that breaks down how to make a good batch of cold brew in further detail.
- If you haven’t done it before, here’s a video on how to split and scrape a vanilla bean:
- If you don’t have a candy thermometer, simply heat the ice cream mixture in the saucepan until you see the first bubble. Then remove it immediately so it doesn’t get to an actual boil.
The Wait Time on the Blanco y Negro
Keep in mind when making a Blanco y Negro, that this one has a lot of waiting time.
Some recipes are designed for ease, efficiency, and a quick delivery.
This is NOT one of those recipes.
Consider this one a challenge for those who are serious about their homemade culinary adventures. It involves three homemade ingredients, all of which are a blast to make and require one thing, in particular, more than our other coffee recipes: TIME.
The cold brew needs to steep and the ice cream and espresso granita need to freeze. So, while the payout at the end is incredible (seriously, this one is to die for…), make sure you plan accordingly when it comes to the timing for everything.
And one final tip: enjoy the process!
And there you have it!
A delicious Blanco y Negro that you can eat… or drink… to your heart’s content.
This recipe is incredibly delicious, and the separate but melting components in the glass create an ever-changing, swirling concoction that changes with every bite.
If you’ve taken the leap and made your own Blanco y Negro, we’d love to hear about it! Comment below and let us know how it went!