Homemade Tim Hortons Iced Capp Copycat Recipe

Why You’ll Love This Recipe

• Drive-thru vibes at home: thick, frosty, and satisfyingly creamy.
• Balanced coffee flavor that stays bold, not watery.
• Quick to make with pantry staples; no special syrups required.
• Easy to customize: mocha, maple, or lighter options.

Grocery List

• Produce: Fresh mint for garnish (optional)
• Dairy: Half-and-half (10% cream), whipped cream (optional)
• Pantry: Coffee (beans or instant), granulated sugar, vanilla extract, chocolate syrup (optional), fine salt, ice; optional milk powder or xanthan gum

Full Ingredients

For the Iced Capp Slush (1 serving; 14–16 oz)

• 1/2 cup (120 ml) very strong brewed coffee, chilled to 40°F/4°C (or 2 shots espresso plus 2 tbsp cold water)
• 1/3 cup (80 ml) half-and-half (10% cream)
• 2 tbsp (25 g) granulated sugar or 2 tbsp simple syrup (1:1)
• 1 1/2 cups (about 210 g) ice cubes
• 1/8 tsp vanilla extract, optional
• Pinch fine salt (about 1/16 tsp), optional
• Optional texture booster: 1 tbsp (8 g) instant skim milk powder or 1/8 tsp (0.3 g) xanthan gum

Optional: Chocolate Drizzle & Toppings

• 1–2 tbsp chocolate syrup
• Whipped cream, for topping
• Unsweetened cocoa powder or grated chocolate, for dusting (optional)

Optional: Small-Batch Simple Syrup (makes ~1/4 cup; enough for 2 drinks)

• 1/4 cup (50 g) granulated sugar
• 1/4 cup (60 ml) water

Step-by-Step Instructions

Step 1: Brew and chill a strong coffee base

Brew 1/2 cup (120 ml) of very strong coffee. For drip or pour-over, use 14 g (about 2 1/2 tbsp) of medium-fine grounds with 120 ml water at 200°F/93°C and brew 3–4 minutes. Alternatively, pull 2 shots espresso (60 ml) and stir in 2 tbsp cold water. Chill the coffee to 40°F/4°C: refrigerate 2 hours, or quick-chill in an ice bath for 10 minutes, stirring, then strain to remove melted ice.

Step 2: Chill the cup and prep optional drizzle

Place a 16-oz glass or clear tumbler in the freezer for 10 minutes so the drink holds its frost. If using chocolate, set aside 1–2 tbsp syrup to drizzle the inside of the glass just before pouring.

Step 3: Pre-blend to dissolve sugar and build flavor

In a blender, combine the chilled coffee, 1/3 cup (80 ml) half-and-half, 2 tbsp (25 g) sugar (or equal simple syrup), 1/8 tsp vanilla, and a pinch of salt. Blend on high for 10 seconds to dissolve sugar and fully mix.

Step 4: Add ice and blend to a frosty slush

Add 1 1/2 cups (about 210 g) ice cubes. For extra body, add 1 tbsp milk powder or 1/8 tsp xanthan gum. Blend on high for 25–35 seconds until the mixture looks creamy with fine, even ice crystals and a thick, pourable consistency. If your blender struggles, pulse a few times first, then blend continuously.

Step 5: Fine-tune sweetness and consistency

Taste. If you prefer sweeter, add up to 1 tsp sugar or 1 tsp syrup; if you want stronger coffee flavor, add 1–2 tbsp chilled coffee. Blend another 5–10 seconds. The ideal texture mounds slightly on a spoon and slides slowly when poured.

Step 6: Drizzle and pour thick

Drizzle 1–2 tbsp chocolate syrup around the inside of the chilled glass (optional). Immediately pour in the slush, using a spoon to help it settle without thinning.

Step 7: Finish and serve

Top with whipped cream and a light dusting of cocoa, if using. Add a straw and serve right away while frosty.

Pro Tips

• For zero dilution, freeze leftover coffee into ice cubes and use 1 cup coffee cubes + 1/2 cup regular ice.
• Milk powder or a pinch of xanthan gum adds drive-thru body without altering flavor.
• Chill everything: cold coffee, cold cream, and a frosty glass give a thicker slush and slower melt.
• Don’t over-blend. Once smooth, stop; extra blending warms and thins the drink.
• Blender power matters. A 600+ watt blender works best; if weaker, use smaller ice cubes or crushed ice.

Variations

• Mocha Iced Capp: Blend 1 tbsp chocolate syrup or 2 tsp Dutch-process cocoa with the base; drizzle glass with extra chocolate.
• Maple Cream: Swap sugar for 2 tbsp real maple syrup; add a tiny pinch of cinnamon.
• Lighter Version: Use 1/3 cup 2% milk plus 1 tbsp heavy cream and 1 tbsp milk powder; sweeten to taste with a low-cal sweetener.

Storage & Make-Ahead

Brew and chill the strong coffee up to 3 days ahead, or freeze into coffee ice cubes for up to 1 month. Simple syrup keeps 2 weeks refrigerated. The blended Iced Capp is best immediately; if you must hold it, freeze up to 1 hour and re-blend with 1–2 tbsp cold coffee to restore slushiness.

Nutrition (per serving)

Approximate for base drink as written (without chocolate or whipped cream): 200 calories; 9 g fat (5 g saturated); 28 g carbs; 26 g sugars; 3 g protein; 70 mg sodium; 120–160 mg caffeine depending on coffee strength. Add 70–120 calories for chocolate drizzle and whipped cream.