COLD COFFEE RECIPES
Iced Coffee Milkshake
1 pt milk
2 oz brewed coffee
3 tbsp sugar
6 ice cubes.
Mix ingredients into blender. Blend until thick and creamy
Granita Al Caffe
4 oz Espresso ground coffee
8 oz sugar
2 pt cold water
1 egg white
Place water and sugar in 2 qt saucepan. Heat to boiling, and boil until
sugar is completely dissolved
Remove from heat, add coffee to sugar mixture, and let sit for 10-15
minutes.
Strain liquid, and let cool.
When cold, pour syrup into covered ice tray, and place in freezer
until partially frozen (30-40 min.)
Beat egg white until stiff.
Place sugar mixture into bowl, mix in egg white, and return mixture
to ice tray.
Freeze until firm, and smooth, beating every 30-40 minutes to break
up ice crystals.
Serve in dessert dish topped with whipped cream.
Amaretto Cooler
1 c brewed Amaretto flavored coffee
1 c milk
½ tsp vanilla
1/3 tsp almond extract
1 tbsp sugar
1/8 tsp cinnamon
Mix coffee, milk, vanilla, almond, and sugar into pitcher.
Stir until well mixed.
Pour over ice into 2 twelve ounce glasses.
Coffee Smoothie
1 cup skim milk
2 tablespoons sugar (or equivalent of sugar substitute)
2 tablespoons chocolate syrup (regular or lite)
1 tablespoon instant coffee granules
7-10 ice cubes:
Blend for two to three minutes on high speed of blender
Banana Blender
1 ripe banana
1 ½ cups cold medium roast coffee
3 tbsp sugar
3 large scoops vanilla ice cream
Cut banana into small pieces, and mix with coffee and sugar in
blender.
Blend at high speed until smooth and creamy.
Add ice cream, and blend on medium speed until mixture is creamy.
Pour into 12 oz glasses and serve immediately.
BANANA BLENDER
Koffe Frappe
2 c cold French Roast coffee
¼ tsp vanilla
1 ½ c crushed ice
6 tbsp sweetened condensed milk
Whip cream
Mix milk, coffee, vanilla, sugar and ice in blender.
Blend on medium high speed until smooth and creamy.
Pour into tall glasses and top with whipped cream.
Caribbean Chiller
3 c lukewarm medium roast coffee
8 lemon slices (sliced thin)
8 orange slices (sliced thin)
1 pineapple slice
Place fruit slices in large mixing bowl.
Add coffee, and stir to mix up fruit juices and coffee.
Place in freezer and chill for 1 hour.
Remove from freezer, stir again, then remove fruit.
Serve over ice in tall glass.
Espresso Cooler
1 shot espresso
1 scoop French vanilla ice cream
1 c cold milk
1 oz French vanilla syrup
Whip cream
Mix espresso, milk, syrup, and ice cream in blender.
Blend on medium speed for 2 minutes.
Pour into tall milkshake glass.
Top with whipped cream and chocolate shavings.
Continental Cooler
1 ½ c cold French roast coffee
½ tsp Agnostura Bitters
½ tsp vanilla
1 ½ tbsp sugar
1 c club soda
4 orange slices
Mix coffee, bitters, vanilla and sugar in blender.
Blend on low speed 2 minutes.
Serve over ice in 10 oz glass, 2 inches from top.
Top off each glass with club soda and orange slice.
Tropicana Coffee
4 c cold strong coffee (French or espresso roast)
1 c milk
1 tsp rum flavoring
1 tbsp sugar
1 c club soda
Mix milk, rum flavoring, and sugar in pitcher.
Stir until sugar is dissolved.
Place in refrigerator and chill for 1 hour.
Pour 1 cup chilled mixture over ice in tall glass. Add coffee, leaving 2
inches of room.
Top off with club soda.
Icy Mocha Mint
¾ c cold medium roast coffee
¼ c milk
2 tbsp chocolate syrup
2 drops mint extract
Mix coffee, chocolate syrup, mint and milk in blender.
Fill blender with ice, and blend on med. High speed until foamy.
Serve in tall glass.
Mocha Frosty
2 ½ c cold strong coffee (French roast or espresso roast)
5 tbsp chocolate syrup
1 pt coffee ice cream
Mix all ingredients in blender.
Blend on medium high until smooth.
Serve in tall Sunday glasses.
Cafe Mazagran
½ c cold strong coffee (Mexican or Costa Rican recommended)
1 tsp sugar
½ cup club soda
Mix coffee and syrup.
Pour over crushed ice, and add club soda.
Coffee Float
2 ½ cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke
Sweeten coffee with sugar, and chill
Mix coffee and cream
Fill 4 glasses half full
Add 1 scoop ice cream to each glass
Top each glass with your favorite cola
Coffee Float
Thai Iced Coffee
Make espresso the day before...lots of shots in a container that you
put into the fridge.
In a tall, slender high ball glass add crushed ice (about 1/3of the
way).
In a separate glass, fill with 2 oz sweetened condensed milk.
Pour 2-3 oz (depending upon strength you like) over the sweeten
condensed milk (you’ll notice the coffee will sit on top as its own
layer).
Stir rapidly with a spoon until well blended.
Pour over the ice in the other glass.
Garnish with either a sprinkle of cinnamon
Cafe Au Vin
1 cup Cold strong French roast coffee,
2 tbsp. Granulated sugar, dash Cinnamon,
2 oz Tawny port, ½ tsp. Grated orange peel.
Combine ingredients and mix in a blender cup at high speed.
Pour into chilled wine glasses
Thai Iced Coffee (recipe 2)
1/3 cup whole gourmet coffee beans, dark roast or ¼ cup ground
dark roast gourmet coffee
2 cups of water
3 cardamom pods (this adds the unique Thai flavor)
1 tablespoon of sugar or maple syrup
Ice cubes
¼ cup of half-and-half or evaporated milk
grind the cardamom pods with coffee beans .
Now brew this mixture with 2 cups of water.
Add sugar or maple syrup and let it cool.
Pour this into two glasses filled to the top with ice.
Add half-and-half or evaporated milk.
Cafe Frappe Recipe
1 egg white
½ cup cold water
½ cup ground coffee
4 cups boiling water
1 cup sugar
Beat egg white slightly
Add cold water and mix with coffee
Add mixture from above to boiling water. Continue to boil one
minute
Let cool for ten minutes. Strain, add sugar, and freeze to a mush
Serve in frappe glasses with whipped cream, sweetened and flavored
Cinnamon Caramel Iced Coffee
6 tbs ground coffee
½ tsp cinnamon
½ cup caramel dessert syrup
Mix the cinnamon and the ground coffee and brew a pot of coffee as
usual.
Add the syrup to the hot coffee and stir until dissolved.
Chill through and serve over ice, with milk or sugar to taste
Homemade Coffee Smoothie Recipe:
1 cup of coffee chilled
1 tsp of sugar, honey, or chocolate syrup (to flavor to your liking)
1 banana cut into chunks
1/2 cup of whole milk
Blend the milk, coffee and bananas until there is a smooth texture.
Taste to see if it is to your liking, add the sugar or honey and blend
until desired flavor. Simple, quick and easy
Coffee Banana Smoothie
¾ to 1 cup fresh brewed coffee, cooled
1 medium banana, peeled
1 to 2 tablespoons sugar or honey, to taste (optional)
1 ½ cups French vanilla yogurt (low-fat or nonfat is fine)
1 to 2 tablespoons protein powder or other nutritional powder
(optional)
1 teaspoon chocolate syrup (optional)
1 drop vanilla extract.
Twenty to thirty minutes before you plan to mix your smoothie, put
the coffee in a shallow pan and place it in the freezer, stirring once or
twice after 15 minutes.
It should become slushy.
Thinly slice the banana onto a plate and put that in the freezer as
well, to chill.
While you're waiting, chill the 2 or 3 glasses you plan to serve this in.
When you're ready to proceed, combine the chilled coffee, banana,
and sugar to taste in a blender.
Blend just until smooth.
Add the yogurt and any of the remaining ingredients you wish to
use.
Blend again, briefly, just until smooth.
Ginger Fruit Mocha
1 shot espresso
1 oz chocolate syrup
1 oz peach syrup*
1 oz ginger syrup
8 oz cold milk
* use your favorite fruit (pear, apple, banana, apricot etc)
Maple Walnut Mocha
1 shot espresso
2 oz maple nut syrup*
1 oz chocolate syrup
8 oz cold milk
* Also try pecan, macadamia, or hazelnut
Banana Frostie
1 ½ cups cold dark roast brewed coffee
1 banana
3 tbsp sugar
1 cup French vanilla ice cream
Cut banana into chunks
Mix all ingredients in blender 1 minute on high speed
Add ice cream, blend 1 minute on medium speed
Pour into two 12 oz glasses
Coffee Frostie
½ cup cold dark roast brewed coffee
½ cup dry milk
¼ cup sugar
½ cup crushed ice
1 pint coffee flavored ice cream
Mix dry milk with ½ cup cold water in bowl
Mix with beater 4-5 minutes until peaks form (like meringue)
Add sugar and coffee, while mixing on low speed
Add ice cream slowly
Pour into four 10-12 ounce glasses
Toffee Coffee
½ cup cold dark roast brewed coffee
2 cup French vanilla ice cream
1 toffee candy bar (such as Heath)
Place coffee and ice cream into blender
Mix on low speed 1 minute
Break candy bar into little pieces, add to blender
Blend on high 1-2 minutes (until candy bar is well blended)
Serve in two 12 oz dessert glasses
Mocha Mist
2 ½ cups cold medium roast brewed coffe
1 pint coffee ice cream
2 oz chocolate syrup
Combine ingredients in blender
Blend on high 2-4 minutes
Serve in four 12 oz glasses
