Iced Coffee Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Iced Chocolate Espresso
1 1/2 Oz. Chocolate Syrup
2 Oz. Espresso
3 - 4 Oz. Cold Milk
Whip Cream

Fill Glass with ice. Add cold milk to 1/2 inch from top of glass. Stir till mixed. Top with whip cream and dust with powder chocolate.

Yield: 1 serving

Coffee Frosting
1 pound powdered sugar, sifted
1/4 cup very strong, cold black coffee
1/4 cup butter, softened
1 teaspoon vanilla extract
2 teaspoons milk

Mix all ingredients on high speed until smooth and fluffy.

Coffee Soda
3 cups strong coffee, chilled
1 cup half & half
4 scoops coffee ice cream
3/4 cup club soda
1 tbs sugar
Whipped cream

Mix coffee, sugar and half & half. Fill 4 tall glasses about halfway. Add 1 scoop of ice cream to each, then fill up with soda. Top with whipped cream.
Serves 4