Spiced Iced Coffee Recipes

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:

• Add the coffee cubes, milk, sugar and hazelnut spread to a blender and buzz until smooth. Add the ginger and spices and blend until a little more until combined. Pour into 4 glasses. Grate fresh nutmeg on top.

Steps:

• Combine all ingredients except whipped cream, in a saucepan and warm over low heat.
• Remove from heat once sugar is dissolved and let cool to room temperature.
• Remove cloves and cinnamon stick.
• Pour over ice and top with whipped cream.

Steps:

• Mix the sugar, chile powder, smoked paprika and salt together in a small plate. Dip the rims of four glasses in water, then in the spice mixture to coat.
• Fill the glasses with ice, then divide among them the coffee and vodka. Top with the cherry cola. Garnish each with a Luxardo cherry.

Steps:

• Fill a coffee filter with freshly ground coffee, cinnamon, nutmeg, cloves, and zest. Fill the coffee maker with water to make 8 cups, and brew.

Steps:

• Put 2 cups cooled coffee, 1/4 cup half-and-half, simple syrup, to taste, a few shots of coffee-flavored liqueur and a few cubes of the chicory coffee ice cubes in a blender and blend until smooth and icy. Pour into tall glasses. Repeat.

Steps:

• Combine all the ingredients in a small (1 mug or 2 cup size) coffee plunger.
• Add boiling water and allow to stand for 5 minutes before pouring.

Steps:

• Whip the cream with the nutmeg, sugar, and 1/4 teaspoon cinnamon.
• Divide the coffee and whiskey (if desired) into 2 cups.
• Stir 1 teaspoon chocolate syrup and 1/4 teaspoon cinnamon into each cup; top with spiced cream.

Steps:

• Place spices and peel into a saucepan.
• Pour coffee over spices and simmer over low heat for roughly 5 minutes.
• Strain into cups and top with whipped cream.
• Garnish with a sprinkle of cinammon.
• Sweeten with brown sugar if desired.

Steps:

• Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
• Pour into a chilled tall glass and serve.

Steps:

• Make a cup of strong hot coffee.
• Add the coriander, cardamom and cinnamon to the condensed milk and mix well.
• Next add the spicy condensed milk to the hot coffee, making sure to blend really well.
• Now taste the coffee, if you would like it sweeter add more of the condensed milk.
• Pour the spiced coffee into a jar, cover and put into the fridge to chill.
• When ready, place three or four coffee ice cubes into a tall glass and pour the spiced chilled coffee over top.
• Using a spoon carefully rest it on top of the coffee and slowly pour the heavy cream into the spoon. This will help the cream float on top of the coffee, instead of sinking immediately into it.
• Garnish with remaining cinnamon and enjoy.