Too darn hot? Make your coffee iced. Photo courtesy Colleen Mullaney.
August 2009
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Ultra-Rich Vanilla Iced Coffee Recipe
Festive Fun For Summer Brunch Or After-Dinner
Coffee
Overview
On some summer days, it’s just too hot for coffee. Here’s a deluxe iced coffee recipe from entertaining maven Colleen Mullaney, author of how-to books such as It’s 5 O’Clock Somewhere and Punch, a book of easy punch recipes, like this iced coffee recipe.
Coffee as punch? Is any liquid served in a punch bowl “punch?” Not exactly, but we’re taking some license here. A brief history of Punch:
Punch is a general term that covers a wide assortment of mixed drinks, with or without alcohol. While they generally contain fruit or fruit juice, that isn’t essential. Punch, which seems quintessentially British, actually was discovered in India by the British sailors of the East India Company, and brought to England in the early 17th century; from there it spread to other countries. The word “punch” is adapted from the Hindi panch. In India, panch, earlier called paantsch, was made from five different ingredients: sugar, lemon, water, tea or spices and an alcoholic spirit. The word for “five” in Sanskrit is panchan; derivations of the word exist in the different Indian dialects.
Coffee On The Cubes is one of Colleen’s favorite beverages, a way to serve a festive coffee recipe that keeps it cool for hot days. Move over, iced moccachino: This recipe is super-rich from the cream, but unsweetened; guests add their own sugar to taste.
Coffee On The Cubes Recipe
Ingredients
- 2-1/4 cups light cream
- 1-1/2 cups heavy cream
- 9 cups brewed coffee, cooled
- 2 tablespoons real vanilla extract
- 6 ounces dark chocolate, grated on the large holes of a handheld grater
Preparation
- Fill ice cube trays with 2 cups of the light cream and freeze until solid, 2-1/2 to 3 hours.
- In a small bowl using a whisk or an electric mixer, whip the heavy cream until soft peaks form, set aside.
- Combine the coffee, the remaining 1/4 cup light cream and the vanilla in a punch bowl and mix well. Add the frozen cream cubes.
- Dollop the whipped cream on top of the coffee mixture. Serve immediately, sprinkling the chocolate shavings on top.*
*If someone is serving the coffee, the server can add the grated chocolate to each individual portion. If it is self-serve, sprinkle the shavings on top of the whipped cream in the punch bowl.
NIBBLE Tips
- Glassware. If you have glass punch cups or handled glasses, as shown in the photo above, use them. If not, uses glasses that you’d use for iced coffee.
- Coffee Liqueur. If you’d like to add a “kick” to the recipe, add your favorite coffee liqueur. How much is up to you, but you can start by adding 1/4 cup to the 9 cups of brewed coffee and test the strength. Alternatively, you can “pass the bottle” of liqueur, and let guests add their own.
- Other Spirits. While coffee liqueur is ideal, you can add Irish cream liqueur, chocolate liqueur or brandy as an alternative.
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 or to purchase. |
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 or to purchase. |
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. 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. |
Recipe© copyright Colleen Mullaney. Additional material
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