A cup of iced coffee hits the spot when the weather is anything but icy. You may find a favorite new iced coffee recipe from the ones below. Photo by K.G. Toh | CST.
August 2006
Updated August 2007
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Iced Coffee Recipes
Cool Java For Hot Times
Some people might go by the solstices, but we know it’s the summer when we switch from hot to iced coffee. Here are some iced coffee recipes to help you get your daily java fix, and stay cool doing it. The recipes are courtesy of the Organic Coffee Collaboration, a group dedicated to encouraging organic trade, which has collected the recipes from coffee experts around the United States.
Making these drinks at home with fresh-brewed coffee will taste as good as what you can buy at your favorite coffee emporium. Here’s what the professionals do:
Iced Coffee Tips
- Type Of Coffee. Try to choose a dark roast for your iced coffee (we use French Roast) and brew your coffee on the strong side. The coldness dulls the taste a bit, and if you add ice, the flavor will dilute. (Our solution is to use coffee ice cubes—we keep them fresh and convenient in an Orka ice cube tray). You can always cut the coffee with milk or water if the taste is too strong.
- Sweetener. If you always use sugar, consider presweetening your iced coffee, i.e. adding the sugar when the coffee is still hot. Regular granulated sugar doesn’t dissolve well in cold drinks. Superfine sugar is a better choice, but aficionados who drink large quantities of iced coffee or iced tea prefer simple syrup. You can buy simple syrup or make it yourself by bringing equal parts of sugar and water to a simmer over medium heat (stir for 10 minutes or until dissolved).
- Flavored Syrups. You can purchase the same kind of syrups used at Starbuck’s and other coffee chains. These are flavored simple syrups that both sweeten and add an extra flavor to the beverage. There are a vast number of flavors, including sugar-free flavors (which are not sugar-based simple syrups but generally Splenda-based). While the coffee bars limit their selections to a few of the most popular like Amaretto and Hazelnut, online you can find flavors from Candied Orange Peel to Peanut Butter to White Chocolate. Da Vinci Gourmet and Monin are two brands to check out. The syrups can also be used with club soda to make sodas, in cocktails, and in sauces and other recipes.
- Sweetened Condensed Milk. If you like both milk and lots of sugar, consider sweetening your iced coffee the way the Thai and Vietnamese do—with sweetened, condensed milk. It brings you into Frappuccino territory—a sweet, dessert-like treat rather than a calorie-free beverage.
Keep Cool With These Iced Coffee Recipes
Coffee Shake
Recipe From Arbuckle Coffee Roasters, Tucson, Arizona
Ingredients
- 1/4 cup chilled coffee
- 1/4 cup frozen blueberries
- 1/4 cup half & half
- 1 cup vanilla ice cream (you can vary the flavors to create new drinks)
- 1 tablespoon chocolate syrup
Directions
- Brew coffee the day before and place in a sealed container in refrigerator.
- Pour frozen blueberries into blender first. Add remaining ingredients and purée until smooth, no more than 90 seconds.
- Serve in a chilled glass with roasted coffee beans for garnish.
Elegant Iced Coffee
Recipe from Jim’s Organic Coffee, West Wareham, Massachusetts
Ingredients
- 1 cup of coffee, slightly chilled
- Optional: Condensed milk, mint, rum, chocolate syrup
Directions
- Brew a dark roast coffee with twice as much coffee as you usually would.
- Once it has cooled a little, pour it over a full to the rim cup of ice.
- If you’d to make it Vietnamese, add condensed milk.
- For other fun twists you can add mint, rum or chocolate syrup.
Icy Mocha Rocaccino
Recipe from Rocamojo, Los Angeles, California
Ingredients
- 1 cup strongly brewed coffee
- 1 tablespoon chocolate syrup
- 1 tablespoon chopped organic mocha chocolate
- 1 scoop vanilla or chocolate ice cream
- 4 ice cubes
Directions
- Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the ice cream and the ice cubes. Blend at high speed for 2 to 3 minutes. Sprinkle the mocha chocolate over the top. Serve immediately in a tall, cold glass on a warm day.
Iced Coffee With Coffee Ice Cubes
Recipe from Wild Oats Natural Marketplace, Boulder, Colorado
Ingredients
- A pot of strongly brewed coffee
Directions
- Brew the coffee and store it in the refrigerator.
- When it has fully cooled, pour some into ice cube trays and freeze.
- When the coffee ice cubes are ready, pour the cold coffee over the cubes. This keeps the coffee strong even as the ice melts.
Chocolate Espresso Crush
This is THE NIBBLE House Specialty:
Ingredients
- 1 cups cold Espresso or French Roast coffee
- 1 scoop chocolate ice cream
- 1/2 teaspoon pure vanilla extract
- 1/2 cup ice cubes
- 1 tablespoon coffee or Godiva liqueur (optional)
Directions
- Crush ice in blender.
- Add remaining ingredients and blend.
Learn More About Coffee
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Uncommon Grounds, by Mark Pendergrast. An in-depth look at the rich history of coffee and how it transformed our world. Click here for more information. |
Coffee—A Dark History, by Antony Wild. This informative book covers the many ups and downs of coffee's past 500 years. Click here for more information. |
The World Encyclopedia of Coffee, by Mary Banks. Explore coffee's many different uses from aromatic beverage to indispensable cooking ingredient. Click here for more information or to purchase. |
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Coffee - A Guide to Buying, Brewing, and Enjoying, by Kenneth Davids. Dazed by the myriad of coffee choices? This book will set you straight, teaching you everything you need to know about the humble cup o' joe. Click here for more information or to purchase. |
Espresso Coffee - The Science of Quality,by Rinantonio Viani and Andrea Illy. Get down to the nuts and bolts of coffee with this intriguing read. Click here for more information or to purchase. |
The Coffee Book,by Gregory Dicum and Nina Luttinger. Follow your favorite beverage from the pod to your mug. Click here for more information or to purchase. |
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