BaristaGuru - The Iced Coffee Experience

Refreshing Variations

Iced Coffee Delight

4 to 5 cups prepared cold coffee
1/2 teaspoon vanilla extract
2 tablespoons sugar
Pour the cold coffee into an ice cube tray, and freeze until firm. Stir vanilla extract and sugar into remaining coffee. Fill two tall glasses with mixture of coffee cubes and cold coffee. Place a long teaspoon in each glass to prevent it from cracking if adding hot coffee. For an extra treat add whipped cream and serve with a cinnamon stick or ground cinnamon. Serves 2.

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.

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 yeild 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.

Dieters' Delights

Spiced Iced Coffee

60 ounces brewed coffee
2 teaspoons ground cinnamon
1 teaspoon orange spice
Add cinnamon and spice to prepared coffee. Serve over crushed ice with cinnamon stick Serves 6.

Coffee Spritzer

Use 1 cup dark roast coffee. Four 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.

Treats With Spirit

Nonalcoholic flavorings can be substituted for alcoholic ingredients

Iced Coffee Continental

4 to 5 cups prepared cold coffee
1/2 teaspoon Angostura bitters
1/2 teaspoon vanilla extract
2 tablespoons sugar
Pour me 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.

Sassy Sodas

1 pint coffee ice cream
2 tablespoons instant coffee powder
1/2 cup light rum
4 to 6 small scoops vanilla ice cream
Instant coffee powder for garnish
Spoon coffee ice cream into blender container. Add 2 tablespoons instant coffee powder and rum. blend on high speed until creamy smooth. Pour into 4 to 6 tall glasses. Add 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.

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.

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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