Icedorangecoffee Recipes

ICED ORANGE COFFEE

Iced Orange Coffee image

This was a recent recipe posted in the local paper. I just had to give it a shot, and am very pleased that I did. Now I want to share it with you...

Provided by Mirj2338

Categories Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 oranges, juice of
2 oranges, peel of cut into pieces
1 cup water
1 cup sugar (or less)
4 cups cold coffee, made with 6 teaspoons instant coffee
1/2 cup whipping cream

Steps:

Place the orange peel,water and sugar in a saucepan.
Boil for 5 minutes.
Remove the peel and let the syrup cool.
Mix the orange juice with the coffee and syrup.
Add the whipping cream.
Pour over crushed ice in tall glasses.

Nutrition Facts : Calories 232.4, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 12.5, Carbohydrate 42, Fiber 1.1, Sugar 39.8, Protein 1.2

ORANGE SPICE ICED COFFEE

Orange Spice Iced Coffee image

With two hits of orange (once in the syrup and then a few pinches of zest in the drink itself), it's decidedly orange flavored, yes - but not cloyingly so. It's just right. The spices - cinnamon, cloves, and nutmeg - lend warm fuzzy notes that help bring this all together in a swirl of creamy, caffeine-packed, entirely-too drinkable pure goodness.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 11

Ingredients

1 cup granulated sugar
1 1/2 cups water
2 large strips fresh orange peel
1 4- inch cinnamon stick
3 whole cloves
1/2 teaspoon grated nutmeg
1 cup cold-brewed iced coffee concentrate
2 tablespoons Orange Spice Syrup
Half and half
1/4 teaspoon freshly grated orange zest
Dash of cinnamon

Steps:

In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
Keeps refrigerated in an airtight container for up to two weeks.
Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.

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