1. SPICY THAI ICED COFFEE
Ingredients:
- 2 cups of crushed ice.
- 2 teaspoons of grounded black cardamom.
- 1 teaspoon of almond extract.
- 6 tablespoons of grounded coffee.
- 2 tablespoons of heavy cream.
- 2 tablespoons of sugar.
Preparation:
Blend the ground coffee and black cardamom together.
Use this blend to brew a pot of coffee.
Add the sugar and almond to the brewed coffee.
Stir.
Put the brewed coffee in the fridge until fully chilled.
Divide the crushed ice into 4 tall glasses.
Pour the chilled coffee in the glasses.
Add half a spoon of cream to each glass.
Serve and sip slowly.
2. VIETNAMESE ICED COFFEE
Ingredients:
- 2 cups of ice cubes.
- ½ cup of sweetened condensed milk.
- 3 cups of hot brewed coffee or espresso.
Preparation:
Place a generous amount of ice cubes in a tall glass.
Pour 2 tablespoons of the condensed milk in the glass.
Pour in some of the coffee or espresso.
Stir briskly with a long-handled spoon.
Repeat steps 1 thru 4 to make 5 servings in total.
Serve each glass with a straw.
Share with friends!
3. GREEK FRAPPE
Ingredients:
- 1 tsp. instant coffee.
- One cup cold water.
- 1 tsp. brown sugar.
- Cream to taste.
- Ice cubes.
- Whipped cream, chocolate sprinkles, or other optional toppings.
Preparation:
Place the instant coffee, cold water, brown sugar, and cream into a shaker.
Shake vigorously until it produces very thick foam. Alternatively, you can use an electronic hand mixer to create richer more consistent foam.
In a tall glass, place a number of ice cubes to your preference.
Pour the mixture on top of the ice cubes.
Add your preference of optional toppings.
Add a straw or serve directly.
Enjoy!
4. CHAI GRANITA
Ingredients:
- 3 tablespoons of powdered chai tea mix.
- 2 tablespoons of dark chocolate syrup.
- 1 cup of cold coffee.
- 1 can of whipped cream.
Preparation:
Thoroughly mix all ingredients in a shallow container.
Cover the container with a lid or plastic wrap.
Place the container in a freezer for at least an hour.
Use a fork to scrape through the mixture.
Repeat step 4 every 50 minutes until the mixture is completely frozen.
Top with whipped cream.
Serve immediately!
5. WHITE MOCHA GRANITA
Ingredients:
- 3 tablespoons of white chocolate syrup.
- ½ cup of milk.
- 1 cup of cold coffee.
Preparation:
Pour the coffee and milk in a dish.
Thoroughly mix in the syrup.
Place the dish in the freezer.
Let it chill for 1 hour.
Scrape a fork through the mixture every 45 minutes until it is fully frozen.
Optional: Scrape less for a chunky mixture; scrape more for a smooth mixture.
Scrape the frozen mixture one more time before serving.
6. CHOCOLATE AND COFFEE MARTINI
Ingredients:
- 1 tablespoon of vodka.
- 2 tablespoons of chocolate liqueur.
- 2 ½ tablespoons of Bailey’s Irish Cream liqueur.
- 4 tablespoons of cold brewed coffee.
- 1 scoop of any chocolate ice cream.
Preparation:
Pour the Irish Cream in a martini glass.
Pour the chocolate liqueur, then the vodka.
Finally, pour the coffee. You will notice you have created beautiful layers with the mixture.
Top with the ice cream.
Immediately serve.
7. MINTY CHOCO MARTINI
Ingredients:
- 5 ice cubes.
- 2 tablespoons of vodka.
- 2 tablespoons of chocolate-mint cocktail mix.
- 1 tablespoon of Kahlua or coffee-flavored tequila or any other coffee liqueur.
- 1 tablespoon of brewed coffee.
Preparation:
Combine all the ingredients in a cocktail shaker.
Shake until water starts condensing on the outside of the cocktail shaker.
Strain the mixture in a martini glass.
Serve with a green martini umbrella or with decorative mint leaves.
8. GINGER COFFEE COCKTAIL
Ingredients:
- 3 ice cubes.
- 1 cup of semi-packed brown sugar.
- A cup of water.
- 1 sliced piece of ginger, peeled.
- 4 tablespoons of coffee-flavored tequila.
- 1 finely crushed gingerbread.
Preparation:
Combine the sugar and ginger in a saucepan.
Boil in water for 30 minutes.
Remove the saucepan from the stove.
Strain the ginger.
Allow the mixture to cool in a container.
Chill for 30 minutes.
Combine the chilled mixture with the tequila in a cocktail shaker.
Shake thoroughly.
Strain the cocktail in a small glass.
Top with the crushed gingerbread
Serve on the rocks.
9. CARAMEL AND CINNAMON ICED COFFEE
Ingredients:
- 3 ice cubes.
- ½ teaspoon of cinnamon.
- ½ cup of caramel syrup.
- 6 tablespoons of ground coffee.
Preparation:
Mix the cinnamon and ground coffee.
Brew a pot of coffee using this mixture.
After the coffee is done brewing, add the caramel syrup.
Stir thoroughly.
Chill in the fridge for an hour.
Pour the chilled coffee in a glass.
Place the ice cubes in the glass.
Use any extra caramel syrup to decorate the top.
Serve!
10. HONEY ICED COFFEE
Ingredients:
- 1 cup of ice cubes.
- 4 cups of milk.
- ¼ cup of honey.
- ¼ cup of boiling water.
- ¾ cup of cold water.
- 2 tablespoons of instant coffee.
Preparation:
Dissolve the instant coffee in boiling water.
Pour the honey.
Mix well.
Add cold water.
Pour the mixture in 4 glasses with ice.
Top off 1 cup of milk for each glass.
Enjoy!
11. ICED café AU LAIT (ICED MILK COFFEE)
Ingredients:
- 2 cups of crushed ice.
- 2 ¼ cups of cold coffee.
- Milk (2 cups).
Preparation:
Slightly mix the milk and cold coffee.
Pour the mixture with the crushed ice in a blender.
Blend until mixture turns frothy.
Serve immediately.
12. NUTTY ALMOND ICED COFFEE
Ingredients:
- 12 ice cubes.
- 1 teaspoon of vanilla extract.
- ½ teaspoon of almond extract.
- 3 teaspoons of sugar.
- 2 cups of coffee.
- 2 cups of milk.
- 1 can of whipped cream.
- 2 teaspoons of chopped almonds.
Preparation:
Mix the milk and coffee in a tall pitcher.
Pour in the sugar and vanilla extract.
Add the almond extract.
Mix well.
Pour mixture into 4 glasses.
Put 3 ice cubes in each glass.
Add whipped cream if desired.
Top off with the chopped almonds.
Serve!
13. TOFFEE YUMMY ICED COFFEE
Ingredients:
- 1 shot of espresso.
- ¼ cup of toffee.
- 2 scoops of vanilla ice cream.
Preparation:
Chop the toffee.
Put the espresso and ice cream in a blender.
Blend until smooth.
Pour mixture in a glass.
Top it off with the chopped toffee.
Serve immediately with a spoon.
14. FRESH LEMON ICED COFFEE
Ingredients:
- 4 tablespoons of sherbet lemon.
- ½ teaspoon of lemon juice.
- 1 teaspoon of grated lemon rind.
- 1 teaspoon of sugar.
- ¼ cup of coffee.
Preparation:
Quickly mix all the lemon ingredients in a bowl.
Pour the sugar and coffee in a blender along with the lemon mixture.
Blend until smooth.
Pour in a chilled glass with ice.
Serve with a slice of lemon dipped in the coffee or decorated at the side.
15. EGGNOG ICED COFFEE
Ingredients:
- 2 cups of cold milk.
- 2 cups of cold coffee.
- 4 tablespoons of sugar.
- 2 tablespoons of nutmeg.
- 4 eggs.
Preparation:
Beat the eggs and sugar together in a bowl.
Whisk in the coffee and milk.
Chill.
Pour the chilled mixture in a glass.
Sprinkle some nutmeg on top.
Serves 4.
16. RASPBERRY CAPPUCINO
Ingredients:
- 4 ice cubes.
- 1 cup of milk.
- 1 cup of hot coffee.
- One or ½ shot of espresso.
- 1 tablespoon of chocolate syrup.
- 1 tablespoon of raspberry syrup.
- 2 whole raspberries.
Preparation:
Combine both syrups in the hot coffee.
Stir well until the syrups dissolve.
Pour the milk onto the coffee.
Put the mixture in the fridge until fully chilled.
Put the ice cubes in a tall glass.
Pour the chilled mixture over the ice cubes.
Put in the raspberries.
Drink slowly.
17. COKE FLOAT SURPRISE
Ingredients:
- 1 can of coca-cola.
- !T cup of light cream.
- 2 ½ cups of coffee.
- 4 scoops of coffee-flavored ice cream.
Preparation:
Mix the light cream and the coffee.
Pour the mixture into 4 glasses, each one half full.
Top each glass with the ice cream.
Divide the can of coca-cola in each glass.
Enjoy!
18. CHOCO-LOCO
Ingredients:
- 2 teaspoons of powdered malt.
- 3 teaspoons of powdered cocoa.
- 6 teaspoons of instant coffee.
- 1 tablespoon of chocolate ice cream.
- ¼ cup of boiling water.
- ½ cup of milk.
Preparation:
Put the powdered ingredients in a glass.
Add a little boiling water.
Stir a little.
The powder must dissolve into a thick paste.
Fill the rest of the glass with milk.
Chill for around 15 minutes.
Mix in the ice cream
Indulge!
19. OREO FRAPPE
Ingredients:
- 1 ¼ cup of crushed ice.
- 3 pieces of oreo cookies.
- 6 tablespoons of cold espresso.
- At least ½ cup of milk.
- 1 bar of milk chocolate.
Preparation:
Shave the chocolate bar.
Combine the espresso, milk and cookies in a blender.
Add the crushed ice.
Blend until smooth.
Taste the mixture and add more milk if needed.
Pour the mixture into a tall glass.
Decorate the top with the chocolate shavings.
Serve with a fat straw.
20. DETOXIFYING SUMMER ICED COFFEE
Ingredients:
- 1 cup of ice cubes.
- 1 tablespoon of maca powder.
- 2 tablespoons of raw organic cacao powder.
- 1 teaspoon of mesquite powder.
- 1 teaspoon of lucuma powder.
- ½ teaspoon of liquid stevia extract.
- 1 tablespoon of vanilla extract.
- ½ cup of coconut milk or any other non-dairy milk.
Preparation:
Mix the stevia and vanilla extracts with the non-dairy milk.
Combine all powdered ingredients in a blender.
Pour in the milk mixture and the ice.
Blend until it looks like a slushie.
Pour slushie in a tall chilled glass with a straw.
Enjoy your summer and relax!