CREAMY ICED COFFEE
my son says this tastes like Tim Horton's Iced Cappuccino ---make certain to use a very strong brewed coffee for this, I use frozen mini coffee cubes for this in place of ice cubes --- the addition of chocolate syrup takes this to yet another level :)
Provided by Kittencalrecipezazz
Categories Beverages
Time 2m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl combine the coffee with sweetened condensed milk.
- Whisk in the half and half cream until well blended.
- Divide into 2 large ice-filled glasses.
- Top with whipped cream.
- Enjoy!
PERFECT ICED COFFEE
Provided by Ree Drummond : Food Network
Categories beverage
Time 8h10m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking!
- In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight.
- Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed.
- To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed.
MELTED ICE CREAM ICED COFFEE
Steps:
- Pour the melted ice cream into an empty ice cube tray and freeze until frozen solid, about 2 hours. Transfer the ice cream cubes to 2 tall glasses and pour 1/2 cup coffee into each. Serve immediately.
ICED COFFEE CREAM CUSTARD
Categories Coffee Milk/Cream Egg Dessert Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine 1 cup whipping cream, milk, and espresso mixture in heavy large saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring mixture to boil. Using tongs, remove bean; discard. Whisk sugar and egg yolks in large bowl until pale and thick, about 2 minutes. Gradually pour hot cream mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan and simmer over low heat until mixture is thick enough to coat spoon, stirring constantly, about 5 minutes (do not boil). Remove from heat. Whisk in espresso beans and cinnamon. Cover and chill 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Beat remaining 1 cup whipping cream in medium bowl to soft peaks. Strain custard through fine sieve into another medium bowl. Place coffee ice cream in large bowl. Fold in 1/3 of custard to soften ice cream. Fold in 1/3 of whipped cream. Fold in remaining custard and whipped cream in 2 more additions each (do not overmix). Cover with plastic wrap and chill until cold, about 1 hour. Transfer to freezer; freeze mixture until very cold and thick, about 15 minutes. Transfer to pitcher and pour into chilled wineglasses at table.
CREAMY ICED VANILLA CARAMEL COFFEE
Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.
Provided by Annacia
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream.
- Serve immediately.
DELICIOUS HOMEMADE ICED COFFEE
I based this homemade iced coffee on Starbucks® bottled Frappuccino®. My husband and I love it and our fridge is never without a pitcher of this super easy, frugal alternative to the expensive stuff. Even though winter's coming and we live in Pennsylvania's Lake Erie snowbelt, we drink this year-round as an alternative to soda and other soft drinks. This particular recipe lends itself to endless variations limited only by your imagination!
Provided by Melanie King Ditzel
Categories Drinks Recipes Coffee Drinks Recipes
Time 40m
Yield 8
Number Of Ingredients 4
Steps:
- Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
- Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 30.5 g, Cholesterol 12.2 mg, Fat 4 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 56.8 mg, Sugar 30.5 g
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