Iced Orange Coffee Recipes

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.

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.

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.

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.

Steps:

• Combine coffee, orange liqueur, Irish cream liqueur and ice cubes into a shaker. Shake vigorously. Strain contents into glasses filled with ice. Garnish each with an orange peel.

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

Steps:

• Dissolve instant coffee and sugar in hot water.
• Stir in 1 litre of cold milk; add ice.
• For mocha flavour, use chocolate milk and reduce the sugar to taste.
• For single serving: Dissolve 1 Tbsp of instant coffee and 2 teaspoons sugar in 1 Tablespoon hot water. Add 1 cup of cold milk and stir.

Steps:

• Place coffee grounds in filter in brew basket of coffee maker. Add 1 qt. (4 cups) water to coffee maker; brew. Cool. Refrigerate coffee for up to 1 week in refrigerator.
• FOR EACH SERVING:
• Mix 1-1/2 cups coffee and sugar in a tall glass until blended. Add citrus beverage; stir until blended. Add ice. Pour sugar syrup into tall glass. Add coffee concentrate and citrus beverage; stir until blended.

Steps:

• Mix all together.
• For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.

Steps:

• Mix all ingredients except boiling water in medium bowl. Add boiling water; stir until coffee granules are completely dissolved and mixture is well blended.
• Refrigerate several hours or until chilled.
• Serve over ice cubes in eight tall glasses.

Steps:

• Make coffee in your coffee pot with coffee & water listed under Coffee Cubes (just double amounts for two people, triple for three, etc.), and allow to cool.
• Pour into an ice tray and freeze.
• Make additional coffee (I like medium to strong).
• Add milk and sugar to hot coffee, if desired.
• You can throw everything in the blender at this point if you like a smooth consistency like I do, or you can just put the cubes in a tall glass and pour in the freshly brewed coffee (hint: Place a long teaspoon in each glass to prevent it from cracking if adding hot coffee directly).

Steps:

• Rim your glass with orange juice and then dip it into the white sugar, to cover the rim.
• Add your ice cubes.
• Now add the cold coffee and all the liquers, mix well.
• Add your milk and garnish with whipped cream, sprinkle on the orange zest and drizzle with the chocolate syrup.
• Enjoy, enjoy, enjoy.

Steps:

• Place coffee, orange zest and cinnamon in filter in brew basket of coffee maker. Place brown sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Pour into 8 large mugs; top each with 2 Tbsp. COOL WHIP.