Food & Diet
3 Iced Coffee Recipes That Will Blow Your Mind
It’s the summer season and the thought of drinking hot coffee under the heat of the morning sun no longer sounds too appealing. Enter iced coffee, the perfect way to get your caffeine fix all the while staying cool as ice.
Below are some of our favorite iced coffee recipes. Stay cool and enjoy!
- The Best And Easiest Iced Coffee Ever
This has got to be the easiest iced coffee recipe we’ve ever tried. It’s also a great way to “prep” your coffee so you do not constantly have to wrangle a French press and steep your coffee every evening before you go to sleep to have yummy cold coffee in the morning. This is also a great way to save leftover brewed coffee (we all know we make too much sometimes).
- Brew coffee as you normally would, with a coffee maker, espresso maker or French press.
- Mix in sugar or sweetener of choice. If your sweetener of choice happens to be condensed milk, you can wait until the last step to add it in.
- Pour the coffee into an ice cube tray and freeze. You can even make these in batches. Just put them in the ice cube tray, take them out once they’re frozen and put in a resealable bag and then repeat the cycle all over again adding more and more cubes to your bags until you have enough for your stash.
- Place 5-8 coffee cubes (depending on how strong you want your coffee to be) into a glass and pour a glass of milk over the top. Say goodbye to watered down ice coffee forever!
Turn this recipe into a frappe by simply adding the ice cubes and milk into a blender and blending them together instead of just stirring them.
- The Perfect Iced Coffee
Unlike the recipe above this recipe steeps the coffee in large batches to be used over the course of 3 weeks to a month depending on how much coffee you can consume in a day.
- 1 pound of ground coffee (a rich roast is preferred)
- 8 quarts cold water
- A healthy splash of half and half per serving (other kinds of milk will do)
- 2-3 tablespoons of sweetened condensed milk per serving (yum!)
In a large container, mix the ground coffee and cold water and stir. Cover and let it sit for 8 hours or more. It’s probably best to do this in the evening so you can just sleep and wake up to a vat full of coffee. Line a mesh strainer with cheesecloth or coffee filters and set over a big enough container. Pour the coffee mixture through the strainer, pushing down the coffee grounds with the back of a spoon to get as much coffee out as possible. This batch of steeped coffee should be kept in the fridge and used whenever wanted.
To make your iced cold coffee, pack a glass with ice cubes and fill it with coffee up to two thirds of the way. Add a splash of milk and add the sweetened condensed milk. Stir to combine and enjoy.
- Espresso Granita With Whipped Cream
Who says you can’t have iced coffee in dessert form? Perfect for the summer, this espresso granita, from Food Network’s Giada De Laurentiis, is sure to have you asking for seconds.
- 6 cups of hot espresso
- 2/3 of a cup of granulated sugar
- 2 cups of heavy whipping cream
- 1 teaspoon of vanilla extract
- 4 tablespoons of confectioner’s sugar
- 2 oz. of bittersweet chocolate (grated or shaved)
- Fresh mint sprigs (for garnish; optional)
Take a 13×9 baking dish and pour in the 6 cups of espresso. Stir in granulated sugar until dissolved. Place in the freezer. Check on the coffee mixture once every hour and scrape the mixture with a large fork. Doing so will create the signature granita texture you are looking for. Even if it’s not completely frozen yet, you will still need to scrape the mixture to ensure an even texture throughout.
Right before serving, make the whipped cream using heavy cream, vanilla extract and confectioner’s sugar.
Line up champagne flutes (this recipe makes for 12) and place a tablespoon of granita at the bottom. Using a different spoon, add a layer of whipped cream. Continue layering until you reach the top. Sprinkle shaved chocolate all over it and voila!
Source: Foodnetwork.com/Recipe by Giada De Laurentiis