asket to fit coffee maker.
Pour
Add 7 tablespoons of ground coffee inside your paper-lined basket
Combine all ingredients in a blender and blend until smooth and frothy.
Pour into glasses and dust lightly with ground coffee, if you desired.
For an extra cold drink, pour iced coffee into glasses filled with more ice-ideally, coffee ice cubes for stronger coffee flavor. To make coffee ice cubes, brew 1 1/2 teaspoon coffee in 1 cup hot water, add sugar to taste. Freeze in ice-cube tray.
Brew coffee strong. Transfer to heat proof container or cleaned milk jug. Store in freezer or refrigerator until cool.
Add milk, cocoa powder, and sugar to coffee. Shake well. Serve over ice.
Store in refrigerator for up to 3 days.
Instant cocoa mix can be subsituted for cocoa powder.
For frozen coffee drink, add ice and whip in blender.
Combine all ingredients in a blender and mix until creamy.
Pour into tall glasses and serve at once.
Note: To make good iced coffee, start with your favorite coffee brewed double-strength to compensate for the dilution from the ice.
Starbucks recommends Caffe Verona Blend or other dark-roast blend because they produce a more flavorful iced coffee drink.
Mix all ingredients in a tea or other type of pitcher and chill for a couple of hours. To avoid watered down iced coffee you can also make coffee cubes in the freezer with leftover coffee.
Brew the Coffee ( You can use plain coffee or any other flavored coffee, my favorite is Foldgers select hazelnut).
While coffee is brewing put All other ingredients in a beverage shaker.
Add coffee and shake until mixed well and cool.
Pour in glass and enjoy!
(you dont have to have a shaker it just gives the iced coffee the foam at the top when you pour it into the glass).
lear drinking glass.
Add coffee to fill glass 1/2
Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double
tight fitting lid combine coffee grounds and 4 1/2
Brew Coffee double-strength using 8 oz (1CUP) Ground Coffee to 24 oz (3CUPS) Water.
After brewing is complete ~ pour into a pitcher.
Add 24 OZ. (3CUPS) ICE to pitcher and let cool.
Place 2 scoops of ice-cream in each bowl.
Pour 1/4 Cup Chilled Iced Coffee over Ice-Cream.
Sprinkle 1/4 TBS. Cocoa Powder over Ice-Cream.
Pour 3 cups of very strong hot coffee over 2 cinnamon sticks, 4 whole cloves and 4 whole allspice.
Let stand 1 hour.
Pour over ice in 4 tall glasses.
Add cream and sugar for delicious spiced iced coffee.
Soak mixed fruit in the iced coffee milk over night.Preheat oven to 180degrees or 160degrees in fan forced. Grease a large round cake pan. Then add the flour and put in greased pan. Cook in the oven for one hour. Cook in tin.
In a pitcher mix together the coffee, half-and-half, and the chocolate syrup. Chill in the fridge if you have time. Serve with ice.
I don't remember where this recipe came from, perhaps Todd Wilbert and his Top Secret Recipes.
Put cold coffee, coffee ice cubes, hot chocolate mix,
sing 2 tablespoons of ground coffee with 3/4 cup water
Make a pot of your favorite flavored coffee or regular and turn off heat immediately after it is brewed.
Let sit about 20 minutes.
Pour into a covered pitcher and place in refrigerator for at least 1 hour (the colder the better).
When you want a cool refreshing drink, put some ice in a tall glass.
Pour coffee in with milk and Sweet 'N Low to your taste.
I usually put 1/2 packet of Sweet 'N Low and 3 tablespoons milk.
Stir and enjoy!
Fill a tall glass with coffee ice cubes. Pour in the cold brewed coffee. Sweeten to taste with Sweet'N Low. Add milk as desired.
To Make Cold-Brewed Coffee: Place the coffee in a glass jar, add the water, and stir to combine. Cover and set aside at room temperature for 12 hours or overnight.
Strain the coffee through a large-size paper coffee filter, a fine sieve, or a strainer lined with cheesecloth. Cold-brewed coffee can be refrigerated in a covered jar for up to 24 hours. This recipe can be doubled.
In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.
Blend on medium speed for 20 seconds.
Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.
Serve as desired.
I use Recipe #312986 for my syrup.
combine the syrup, cream, and milk in a tall glass and mix well. Add ice. Add coffee and stir and enjoy.