This spring, Chick-fil-A is taking cold-brewed iced coffee to the next level, introducing Frosted Coffee for customers beginning Monday, March 14 at restaurants nationwide.
Frosted Coffee is made by combining Chick-fil-A's signature vanilla Icedream® with THRIVE Farmers™ cold-brewed iced coffee. The hand-spun treat starts at just 240 calories, offering fewer than half the calories of a milkshake.
Chick-fil-A's cold-brew iced coffee process is typically reserved for specialty coffee houses, providing a hand-crafted taste. Unlike traditional techniques in which hot-brewed coffee is cooled and later iced, Chick-fil-A's cold-brewed coffee is never heated; instead coffee grounds are infused with cool, filtered water and steeped using proprietary equipment for up to 24 hours to create a concentrate that is naturally sweeter with low acidity and bitterness. This is then blended with Chick-fil-A's signature Icedream®.
Chick-fil-A's Icedream® is a delicious, dairy treat with an old-fashioned vanilla taste. The launch of Frosted Coffee comes on the heels of the successful launch of Frosted Lemonade in 2015.
"We're excited to offer customers a new, great-tasting frosted beverage just in time for spring," said Amanda Norris, senior director of menu development for Chick-fil-A. "Our guests let us know how much they've enjoyed Frosted Lemonade, and we think they'll love Frosted Coffee just as much when they're seeking a delicious, light treat."
Frosted Coffee will be available in a small (14-ounce) or large (20-ounce) serving with prices starting at $2.69 for a small. A limited-time menu option, Frosted Coffee will be available through May 31, 2016.
Chick-fil-A partnered with THRIVE Farmers Coffee in 2014, becoming the first in the quick-service industry to offer specialty-grade coffee. The sale of each cup of coffee provides direct revenue to the THRIVE Farmers network of family farmers in Central America. The farmer-direct platform allows the farmers to earn up to 10 times more than farmers earn in traditional revenue models.
