So, y’ever make iced coffee? When I found myself going to McDonald’s more than once a day for their hazlenut iced coffee, I decided to start making my own. Here is my recipe:
6 cups of very strong hot coffee, poured into a pitcher
!/2 cup of sugar stirred into the coffee while it’s hot, stir to dissolve
a small amount- 1/8 cup or so- of a flavoring syrup, like Torani, in hazlenut or raspberry or any flavor you like
maybe a splash or two of some corresponding flavored creamer if I have it, like hazlenut or raspberry chocolate
mix that all together, add 2% milk until it’s the shade you want, pour over ice
Sometimes I add half and half, or sweetened condensed milk, or what have you.
I never said I was a recipe writer, but there you go.
Do you have any different/interesting recipes for it?
I make a bit extra coffee in the mornings and pour it into a jar I keep in the fridge. Later in the day, that’s the coffee I use for iced coffee.
I add a bit of Splenda syrup and half & half. For a frothy one, I use evaporated milk and throw it in a cocktail shaker and shake for a few minutes (evaporated milk froths up really nicely).
Obviously normal syrups work as well, as does sugar, though it’s hard to dissolve in cold liquid. I just try to keep carb counts down and DaVinci Syrups made with Splenda are one of the few sugar free things that don’t taste totally disgusting to me.
I have never been able to stomach any kind of artificial sweetener. I wish I could- it would save a lot of calories. During the spring, fall, and winter, I’m fine with just water. But in the summer, I crave lemonade and iced coffee (not together).
I’m mostly with you. I hate the taste. For some reason, those DaVinci syrups, as long as I don’t use too much of them, don’t taste bad to me. More than about a Tablespoon or so still has that distinctive Splenda taste, though, so as long as I can stay under that, it’s fine.
I think powdered Splenda is horrible, and any splenda-flavored baked goods are yukky as well.
I make mine using coffee ice cubes. Regular ice cubes dilute it too much, and coffee cooled in the fridge isn’t icy enough. This way I can use leftover coffee instead of brewing a really strong pot.
Nice hint,** Auntie**! I will buy a couple of new ice cube trays just for coffee cubes.
I never liked iced coffee until a year or two ago. I discovered that I like it sweet as opposed to hot coffee which I do not sweeten. Additional flavorings and syrups–hazelnut and the like–are not for me.
I make mine by brewing a pot and putting it in a jar in the fridge to use over the next few days. Pour over ice, add a little 1% milk and a packet of artificial sweetener, and I’m smiling. I have to stop at one though, or I get jittery from the caffeine.
I drink my morning coffee iced but then I live in Arizona so it only makes sense!!
I just use a big cup filled with ice, flavored creamer to taste (I prefer Hazelnut or French Vanilla) and pour the hot coffee over the ice and creamer. Pretty simple and tastes fine to me. Nothing fancy that’s for sure!
I turn the pot off after the first cup so the rest is room temperature and I use as I like throughout the remainder of the day!
I make iced coffee with the Toddy cold brew coffee maker. It’s $30 for what amounts to a bucket with a filter and a hole in the bottom (plus a glass carafe, I guess), but it does a good job making concentrated “coffee juice”. It takes a few hours for the coffee to slowly drip through, then you just stick the carafe in the fridge and mix it at a 1:3 or 1:4 ratio with hot or cold water as needed to get your daily fix. No more half-full pots of coffee going to waste on the kitchen counter anymore.
I like that the coffee remains cold (or at most room temperature) throughout the process, so the taste is milder (maybe less acidic) than with the brew-hot-then-refrigerate approach.
I used to have one of those. The cold brewing leaches less tannin out of the beans for a milder taste. I lost mine in a move, though, and never replaced it. Now I just brew hot coffee and stick it in the fridge. A dash of flavored creamer and I’m all set.
Fill plastic glass with ice cubes.
Pour in coffee to fill glass.
Drink coffee while I work outside, and when the coffees gone eat the softened ice cubes.
It’s my favorite drink, but I’ve got to suspect that’s due to the caffeine rather than the flavor.
If the coffee is cold in the pot that’s good.
If it’s brewed extra strong to stand up to ice, that’s good.
The idea of frozen coffee cubes is very interesting.
I love iced coffee. I put in either vanilla or almond extract, and ground cinnamon. I need milk and sugar, as well. I enjoy iced tea, but iced coffee is just so much more…decadent? I dunno, I just like it better.
I’ve fallen in love with Vietnamese cafe sua da. They make it by mixing espresso or very strong coffee with canned sweetened condensed milk until the mixture is the color of peanut butter or darkish caramel, and then pouring it over lots of ice and shaking it up vigorously. Damn, that stuff is good! And San Jose has the biggest population of Vietnamese in the United States, so of course it’s to be found everywhere here.
I like iced coffee that I buy. The home-made kind is somehow lacking. I brew it extra strong and pour into a tall freezer mug with milk and sugar or Equal and drink that in the morning, in summer.
If I drink more than one, I have to take another freezer mug out, though.
Pah, you don’t need a cold-brewer to make cold-brewed coffee! You just need a couple of biggish vessels and a fine-mesh sieve. This is what I drink, year-round:
6 cups cold tap water
1-1/3 cups ground coffee (well, I do heaping scoops with my 2/3 cup measure)
Stir them together and let them sit out at room temp for 8-12 hours. Filter through the fine-mesh sieve (I pour it twice through the sieve alone and then a third time with a coffee filter in the sieve). Put it in the fridge until it’s nice and cold, then drink!
This makes enough for me to have 1 cup of coffee daily for 4-5 days. I start the batch in the morning, filter it at night, and then I’m good to go in the morning. I add milk and flavored creamer and stuff to it, but YMMV. It is SO GOOD - much less bitter than regular coffee, and a lot faster in the mornings, too!
Or you can eliminate all that triple filtering and just use a french press. Put in your coffee, fill with tepid water and stick in the fridge overnight. In the morning press the little strainer down.