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.
Add 7 tablespoons of ground coffee inside your paper-lined basket
asket to fit coffee maker.
Pour cold
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).
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.
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.
Pour coffee in your favorite large coffee mug.
Add cream and splenda.
Stir.
Add ice to fill cup.
Enjoy!
In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.
sing 2 tablespoons of ground coffee with 3/4 cup water
Dissolve instant coffee and sugar in hot water.
Stir in 1 litre of cold milk; add ice.
For mocha flavour, use chocolate milk and reduce the sugar to taste.
For single serving: Dissolve 1 Tbsp of instant coffee and 2 teaspoons sugar in 1 Tablespoon hot water. Add 1 cup of cold milk and stir.
Mix hot water, instant coffee mix, sugar, and chocolate syrup in a small mug until all ingredients have dissolved.
Put 1/2 to 1 cup ice (depending on how cold you want it) in a tall mug or glass.
Pour the contents of the small mug over the ice.
Then stir in the milk.
That's it. It's that simple. 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.
Combine the instant coffee granules with the hot water and stir until dissolved. Stir in the condensed milk. Store in an airtight container or jar and refrigerate, until ready to use.
In a small bowl, stir together the water and instant coffee. In a blender, combine ice cubes, coffee mixture, milk, sweetened condensed milk and chocolate syrup. Blend until smooth. Pour into glasses and serve.
Mix coffee and sugar and dissolve in 2 cups boiling water. Add 14 cups cold water.
Add half and half and vanilla. Refrigerate until needed or overnight.
At serving time, put one gallon softened ice cream into large punch bowl.
Add coffee mixture.
Serves 40.