Iced Coffeetini Recipes
ICED COFFEETINI
Whipped cream vodka, Kahlua, and half and half shaken until ice cold and poured into an instant-coffee-and-sugar-rimmed martini glass. It's just as rich and creamy as its tamer, non-alcoholic namesake, just with less caffeine. And, you know, alcohol.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 8
Steps:
- Fill one saucer with a little water. Shake about half the packet of instant iced coffee into the other saucer. Carefully dip the rim of the martini glass, just barely, into the water, then dip and twist the rim in the saucer with the instant coffee until covered. Place glass right side up.
- Add whipped cream vodka, Kahlua, and half and half in a cocktail shaker. Fill with ice and top with the lid.
- Shake for about 20 seconds, then strain into the martini glass. Serve.
ICED COFFEE
When my sister introduced me to iced coffee, I didn't think I'd like it. Not only did I like it, I decided I could learn how to make an iced coffee recipe of my own. My fast-to-fix version is a refreshing alternative to hot java. -Jenny Reece, Lowry, Minnesota
Provided by Taste of Home
Time 5m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 57mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
KONA COFFEE-TINI
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Combine iced coffee and rum in a cocktail shaker filled with ice. Shake vigorously until frost forms on shaker. Pour into chilled martini glass.
PERFECT ICED COFFEE
This recipe is quick, easy, budget-friendly, and tastes just like the gourmet coffee-shops, if not better!
Provided by Chungah Rhee
Categories drink
Yield 1 serving
Number Of Ingredients 5
Steps:
- FOR THE SIMPLE SYRUP: Combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside in the refrigerator until ready to serve. Serve coffee over ice with half and half and simple syrup, adding 1 teaspoon at a time, to taste.
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- Prepare in advance: Bring water and sugar to a boil in a large pot on the stove. Divide into 3 heat-safe bowls or measuring cups, then add flavourings according to above. Chill for 30 minutes to an hour in the fridge (or freezer if you're in a rush!) Syrups can be kept in the fridge up to 4 weeks.
- For the Iced Drinks: Brew espresso shots using a coffee machine. Add ice to a large glass, then pour espresso shots and milk over top. Add in 1-2 tbsp syrup of your choice. Serve and enjoy!
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- Pour half the water in two half-gallon pitchers. Sprinkle 4 ounces ground coffee over the water in both pitchers. Cover and let sit 30 minutes; after 30 minutes, stir.
- In a pitcher or bowl whisk together the heavy cream and sweetened condensed milk. Store in the fridge in an airtight container until ready for use.
- Fill a glass with ice (or better yet, coffee ice!). Pour 3/4 full with coffee. Fill the remaining 1/4 with the creamer mixture. If you prefer a sweeter and creamier iced coffee you can do equal parts instead.
10 WAYS TO UPGRADE YOUR ICED COFFEE - KITCHEN TREATY RECIPES
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Reviews 3Published 2016-05-23Estimated Reading Time 5 mins
- Flavor it (with syrup) So many flavors, so little time. The most common way to add flavor to your iced coffee is with a simple syrup. Vanilla is always a winner.
- Flavor it (with sauce) Just like syrups, sauces can, of course, add big flavor to iced coffee. Caramel, chocolate, or – holy moly – butterscotch. Yum! It takes a bit for them to dissolve, but sometimes it’s better keeping them separate.
- Blend it. Grab that coffee, ice, and cream and throw it in a blender, and you’ve got a glass of frosty goodness right there. So many variations – including smoothie x coffee hybrids!
- Spike it. Okay, you knew this had to happen. Booze and coffee are natural companions when hot, so why not when cold? Recipes to try: Iced Coffeetini. Chocolate Stout Frap-brew-ccino from The Beeroness.
- Freeze it (into ice cubes) Okay, here’s where it gets really good. Freeze leftover cold brew (or brewed coffee) in ice cube trays, then use those in your favorite iced coffee beverage.
- Freeze it (dessert style) Ice cream, granita, and sherbert, oh my. As if iced coffee wasn’t ice cooold enough (sorry, I was channeling Outkast for a moment there), frozen with sugar and awesomeness is even cooler than being cold.
- Float it. Most everyone loves coffee ice cream, but how about separating them? A scoop of ice cream + coffee = boom. (So sorry to say “boom” – it just felt right here).
- Shake it. Bon Appétit suggests adding coffee, ice, and a little simple syrup to a cocktail shaker and shake like a pro. It’ll come out frothy and creamy.
- Add Fruit. I know frut + coffee might sound weird, but once I tried Orange Spice Iced Coffee, I was a convert. I mean, if you think about it, iced coffee often tastes almost chocolatey – and fruit and chocolate go well together, so hey – why not?!
- Add Rice. You read that right! If you’ve had horchata, you know how delicious that creamy rice drink can be. Well, some folks are mixing horchata and cold brew together and holy yum.
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- Brew coffee in coffee maker. I usually brew my coffee previous night so the coffee is ready and cooled down to room temperature. We are making iced coffee, hot coffee is no-no. We need coffee at room temperature or chilled.
- To make simple syrup – stir sugar and water in sauce pan over medium heat. Keep stirring until the sugar is completely dissolved. Remove from heat and cool completely.
- Pour coffee, simple sugar and half and half into serving glass, Stir well. Top it with ice and serve it immediately.
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- Cold Brew Iced Coffee. While pouring old hot coffee over ice cubes may work for some, and others like to brew espresso right over ice for their iced coffee, the best flavor for iced coffee comes from cold-brewing the coffee in the first place and then putting it over ice.
- Thai Iced Coffee. The use of sweetened condensed milk gives Thai iced coffee its unique and, for some, irresistible flavor. It's sweet, creamy, and intensely flavored.
- Homemade Frappuccino. Frappuccinos are popular for a reason: they are insanely delicious. Save money by making frappuccinos at home. Since a frappuccino is simply espresso, milk, and sugar blended with ice, it's pretty easy.
- Greek Frappé. You can't turn around in Greece in the summer without running into a frappé. Cool, creamy, and icy, it's the ultimate way to take in coffee when the days get long and hot.
- German Iced Coffee. Cold coffee, ice cream, and evaporated milk—plus additional sweetener if you're so inclined—make this classic summer treat known as eiskaffee.
- Iced Café Canario. This Spanish favorite can be served hot or iced. Café Canario, also known as café bombón, features espresso, condensed milk, a touch of vanilla extract, and cocoa powder.
- Dehli-Style Iced Coffee. Just cold milk, instant coffee, and plenty of ice come together in this hot-weather classic. This particular version of instant iced coffee is named after Delhi, where it is popular - but similar concoctions are found in hot climates around the world.
- Cold Coffee Jelly. For those times when it's too hot out for hot coffee and you're in too much of a rush to sip anything, that's when having a batch of coffee jelly in the fridge, ready to slurp down, is needed.
- Affogato. Keep glasses and ice cream in the freezer and you can enjoy this delicious Italian affogato whenever you please. It's a quick coffee dessert that's perfect for a dinner party or afternoon treat.
- Coffee Chocolate Protein Shake. Turn your iced coffee into a snack, or even a meal, with this recipe for an iced coffee chocolate protein shake. Strong coffee or espresso, plus milk and chocolate protein powder makes this iced coffee drink a single-cup breakfast.
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