Thai Iced Coffee
Cafe Mocha
Cafe Mexicano
Iced Cappuccino
Turkish Coffee
Coffee Tropicale On Ice
Cool Coffee Tropicana
Basic Iced Coffee
Coffee Spritzer
Iced Cafe Au Lait
Coffee Frappe
Sassy Sodas
Iced Coffee Continetal
Brandied Chocolate Punch
Coffee Alexander
Thai Iced Coffee
Make some extra strong coffee with 6 to 8 tablespoons
dark roast and 1/2 cup boiling water, then mix with
2 tsp. sweetened condensed milk and pour over ice.
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Cafe Mocha
Mix 1 oz. chocolate syrup and 1 shot espresso
Fill the remainder of the cup with foamed milk
and top with whipped cream and chocolate sprinkles.
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Cafe Mexicano
Whip 1/4 cup heavy cream with 1/4 tsp. cinnamon, 1/4 tsp.
nutmeg and 1tbs sugar, put a tsp. chocolate sauce
into the bottom of four demitasse cups add 1/2 tsp.
the cinnamon to the coffee, pour into cups and stir the
syrup. Now spoon on the whipped cream.
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Iced Cappuccino
60 ounces dark roasted coffee, brewed
2 ounces simple sugar syrup*
8 ounces milk
Add simple sugar syrup to coffee, and cool mixture. Pour into pitcher and store in refrigerator until ready to serve. Add milk when coffee has cooled. Serve over ice. Serves 8 to 10.
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Turkish Coffee
The coffee is made in a copper pot called ibrik. Turkish coffee requires the finest grind. A heaping teaspoon of coffee for each 3 oz of cold water is recommended, as is a heaping teaspoon of sugar. Set the ibrik over a medium flame, pour in the water and sugar, then add the coffee and stir. As the ibrik heats, the pulverized bean allows a quick and full-bodied extraction. The water is brought to a near-boil, and just as it starts to bubble, it is removed from the flame. Remove and replace the ibrik 3 times to cultivate the foam which gathers in the ibrik's neck. Pour the coffee into a demitasse and let the sediment settle for about five minutes. It is traditional to drink Turkish coffee strong and sweet.
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Coffee Tropicale on Ice
Brew 1-1/2 cups of espresso or dark roast coffee. Fill blender half full with cracked ice. Add coffee and 1 teaspoon sugar, blending until thick and frothy. Pour into tall glasses, adding more ice if desired. Serves 4.
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Cool Coffee Tropicana
Brew 4 cups coffee. Combine with 1 cup milk, or cream, and 1 teaspoon rum flavoring. Chill. Pour over cracked ice in tall glasses, and add ice-cold sparkling water. Sweeten with simple sugar syrup,* and stir gently. Serves 6.
*Simple Sugar Syrup-Simmer together equal quantities of sugar and water for about five minutes until sugar is dissolved. Cool. Store in a covered jar in the refrigerator. This keeps indefinitely and is the best way to sweeten coffee drinks.
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Basic Iced Coffee
To brew a pot of delicious iced coffee, use 3 ounces of quality coffee per 64 ounces of water. (The coffee-to-water ratio can be adjusted for taste, different types of brewing equipment, and pot size.) Final yield will be approximately 60 ounces of brewed coffee. Allow coffee to cool after brewing. Keep it refrigerated if not to be used within two hours. Keep it covered to retain freshness. (To brew extra-strength coffee, use an additional amount of ground coffee with the same amount of water used for regular-strength coffee.)
Try these creative suggestions:
Use a dark roasted or flavored coffee for that extra special treat.
Experiment with a slightly finer grind.
Add Half 'n Half or another dairy product to create a richer taste and pleasant color.
Add sugar or low-calorie sweetener to the freshly brewed coffee, and mix thoroughly.
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Coffee Spritzer
Use 1 cup dark roast coffee. Pour over cracked ice or ice cubes in tall glass with seltzer (without salt) or carbonated mineral water. Serves 1.
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Iced Cafe Au Lait
1 cup brewed coffee
1 cup chilled skim milk
1 tablespoon nondairy whipped topping
Pinch of ground cinnamon
1/2 teaspoon vanilla
Combine vanilla and milk with coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2.
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Iced Coffee with Honey
Use 1 cup coffee. Pour over cracked ice, or ice cubes, with 1 teaspoon honey in glass. Dust with ground cinnamon and ground nutmeg. Serves 1.
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Coffee Frappe
1/2 cup extra-strength cold coffee
1 cup light rum
3 egg yolks
6 tablespoons granulated sugar
4 tablespoons whipped cream
Combine egg yolks and granulated sugar. Beat until frothy. Combine coffee and rum and add to sugar mixture, blending well, Pour into ice cube tray and allow to set. Serve in metal goblets, and garnish with whipped cream.
Serves 4.
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Sassy Sodas
1 pint coffee ice cream
2 tablespoons finely ground coffee
1/2 cup light rum
4 to 6 scoops vanilla ice cream
Instant coffee powder
Spoon coffee ice cream into blender container. Add rum and coffee that has been finely ground to a powdery texture. Blend on high speed until creamy smooth. Pour into tall glasses, adding a scoop of vanilla ice cream to each glass. Sprinkle lightly with instant coffee powder. Serve with long-handled spoons and soda straws. Serves 4-6.
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Iced Coffee Continental
4 to 5 cups prepared cold coffee
1/2 teaspoon Angostura bitters
1/2 teaspoon vanilla extract
2 tablespoons sugar
Pour cold coffee into an ice cube tray, and freeze until firm. Stir bitters, vanilla extract, and sugar into remaining coffee. Fill tall glasses with frozen coffee cubes. Place a long teaspoon in each glass to prevent glass from crackling if adding hot coffee. Pour in remaining coffee, and serve immediately. Serves 4.
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Brandied Chocolate Punch
1 cup prepared cold coffee
1 cup milk
2 squares semisweet chocolate, melted
2 tablespoons brandy
Freeze coffee in an ice cube tray. Combine frozen cubes with milk, chocolate, and brandy in blender container. Blend until frothy. Serve at once. Serves 2.
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Coffee Alexander
1/2 ounce Kahlua
1/2 ounce Amaretto
6 ounces chilled coffee
2 scoops chocolate ice cream
Put ingredients in blender, and mix well until smooth. Top with whipped cream and chocolate shavings. Serves 2.
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