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).
d adjust basket to fit coffee maker.
Pour cold water
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.
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
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 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.
5 minutes.
Add the coffee, stir, and let steep, off
Place coffee beans in a French press or large measuring cup; pour in 2 cups water. Let coffee steep, 8 hours to overnight.
Combine remaining 2 cups water and sugar in a saucepan; bring to a boil. Simmer until sugar dissolves, 3 to 5 minutes. Pour syrup into a container and transfer to the refrigerator.
Strain coffee using the French press plunger or through a coffee filter in a fine-mesh strainer. Pour 1/2 cup coffee into a glass of ice; sweeten with simple syrup.
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 2/3 full of ice.
Add cream, Splenda, and vanilla.
Add coffee and stir well.
Fill a tall glass with ice.
Pour milk and chocolate syrup over the ice.
Add cold coffee and stir well until chocolate syrup is dissolved.
Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
Diabetics and dieters can substitute sugar-free chocolate syrup.
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.
Stir together the coffee grounds and water.
Cover and let sit overnight.
Strain through cheesecloth or a fine mesh strainer. Strain 2-3 times to remove grounds and silt.
This creates a concentrate; to dilute to appropriate proportions, add one part water to one part coffee (i.e., use 1/2 cup coffee concentrate and 1/2 cup water). Add water or coffee concentrate to adjust to your personal tastes.
For hot coffee, put it in the microwave for 1-2 minutes.
For iced coffee, refrigerate and serve over ice.
Whip the cream and vanilla extract until stiff with a hand mixer and add it to the pastry bag. Divide the ice cream between two glasses, then pour half of the cold coffee and liqueur into each. Pipe the cream on top and sprinkle with coffee powder. Garnish with the chocolates.
Brew coffee.
When coffee is done brewing, you may place it in the freezer for 15 minutes to cool it down a little so less ice will be melted.
Fill 22 ounce cup to top with ice.
Add syrup and half & half to cup.
Fill cup rest of way to top with coffee.
Mix carefully but thoroughly with spoon.
Add straw.
Enjoy!
Mix coffee, kahlua, half and half cream and sugar in a tall glass or cup. Add ice cubes.
Top with whipped cream and sprinkle with cinnamon or cocoa powder.
Note: Make frozen coffee ice cubes for your iced coffees by freezing leftover brewed coffee in ice trays. Place 2-3 cubes in your coffee cup for extra flavor! .