Coffee Float (cold) 4 servings
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2 1/2 cups strong coffee
2 teaspoons sugar
2/3 cup cream
4 scoops of coffee flavored ice cream
1 large bottle of Coke
Sweeten coffee with sugar, and chill
Mix coffee and cream
Fill 4 glasses half full
Add one scoop of ice cream to each glass
Top with coke
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Iced espresso shake
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The key is to prepare it from regular (short) espresso coffee. Otherwise is over-extracted and has an unpleasant taste.
- Prepare a normal espresso.
- Add sugar and some ice water or, even better, crushed ice.
- Shake it up.
- Serve in tumblers or champagne glasses.
- Tips: you can add a bit of cold milk and 1tea spoon of liquor.
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Caffe' Frappe'
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- 25 CL/ 250 ml of lightly sugared cold coffee
- 1 tsp. of sugar
- 2 drops of vanilla essence and some crushed ice
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- Using a shaker, combine the coffee, sugar, vanilla essence and crushed ice
- Pour the mixture into cocktail glasses
- Served one.
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Café Freddo (Chilled Espresso)
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Begin with a double shot of espresso. Pour your drink into a cocktail mixer with three ice cubes. Shake well. Strain it into an empty glass. If you do it just so, you should be able to obtain a long-lasting, foamy crema on top of the drink. |
Iced Café Americano
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Begin with a double shot of espresso. Add an equal portion of water. Pour your drink into a cocktail mixer with three ice cubes. Add milk or cream to taste. Shake well. Strain it into a glass with fresh ice. |
Regular Iced Coffee
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Make a glassful of regular coffee in your preferred method (drip or French press). Pour your drink into a cocktail mixer with four ice cubes. Add milk or cream to taste. Shake well. Strain it into a glass with fresh ice. |
Iced “Latte”
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Begin with a double shot of espresso. Add an equal portion of milk. Pour your drink into a cocktail mixer with three ice cubes. Shake well. Strain it into a glass with fresh ice. |
Coffee Cola Float (Serves 4)
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Ingredients
Two and a half cups of chilled black, sweetened coffee
1Litre bottle of Coke
150ml light (unthickened) cream
4 scoops of vanilla (or coffee) ice cream
Preparation
Mix the cream into the coffee and half fill 4 tall glasses with it. Add a scoop of ice cream to each, and carefully top up with Coke. |
Choca Mocha Shake (Serves 2)
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Ingredients
150ml milk
two thirds cup chilled black, sweetened coffee
3 scoops coffee ice cream
3 scoops chocolate ice cream
Preparation
Combine all the Ingredients in a blender until creamy. Pour into 2 tall glasses and sip through fat straws. (Chocaholics might like to add a chocolate flake to each.) |
Thai Iced Coffee
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6 tblsp Fine ground whole, rich coffee beans
1/4 tsp Coriander , ground
4-5 Cardamom , pods (whole green), ground Sugar
Whipping cream
Curshed Ice
Place the coffee and spices in the filter cone of your coffee maker. Brew coffee as usual, let it cool. In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice). Add 5-6 ice cubes and pour coffee to within about 1 inch of the top of the glass. Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon. This will make the cream float on top of the coffee rather than dispersing into it right away.
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Coffee Frost
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- 1 cup freshly brewed coffee
- 1/3 cup sugar
- 1/3 cup brown sugar
Dissolve all sugar in the coffee and cool. Four into a metal tray or bowl and freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses, and top with whipped cream. Serves 4.
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Frosty Miss
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- 1cup freshly brewed coffee
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon almond extract
Dissolve regular and brown sugar in the coffee while still hot. Let cool. Add almond extract. and pour mixture into metal tray or bowl. Freeze until almost hard. Beat well, and freeze again to sherbet consistency. Turn into sherbet glasses; top with whipped cream and a cherry. Serves 4.
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Cafe Speciale
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- 4 teaspoons chocolate syrup
- 1/2 cup heavy cream
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon sugar
- 1-1/2 cups extra-strength hot coffee
Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream. 1/4 teaspoon cinnamon, nut meg and sugar. whip. Stir remaining 1/2 teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Serves 4.
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Ice Cream Parlor Mocha Sodas
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- 1/2 cup hot water coffee
- 8 teaspoons finely ground
- 2 cups milk
- 4 scoops chocolate ice cream
- 1 quart club soda
- Sweetened whipped cream or prepared whipped topping
Place hot water in a medium-sized pitcher. Stir in coffee. finely ground into a powder texture, until dissolved. Stir in milk. Place 1 scoop or ice cream in each of 4 ice cream soda glasses. Pour coffee/milk mixture equally into each glass. Fill glasses almost to brim with club soda. Top with sweetened whipping cream or prepared whipped topping. Serves 4.
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Mit Schlag
(With Whipped Cream)
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- Brew a rich, strong cup of coffee. Top with a generous potion of whipped cream. Garnish with chocolate shavings or cinnamon sticks. Serves 1.
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Coffee Glace
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- 1/2 cup extra-strength cold coffee
- 1 cup light cream
- 3 egg yolks
- 6 tablespoons granulated sugar
- 4 tablespoons whipped cream
Combine egg yolks and granulated sugar; beat until frothy. Combine coffee and light cream. and whip the mixture until smooth. Add coffee mixture to the sugar mixture, and pour into ice cube fray. Chill until thickened to sherbet consistency. Serve in metal goblets. and garnish with whipped cream. Serves 4.
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Mocha Frosteds
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- 1 cup freshly brewed coffee
- 6 tablespoons chocolate syrup
- 1 pint vanilla ice cream, softened
- 1 cup prepared cold coffee
Place hot coffee and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium howl. Add softened ice cream and cold coffee. With rotary beater, beat until smooth. Spoon into tall glasses, and serve immediately. Serves 4.
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Almond Coffee Cream
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- 2 teaspoons finely ground coffee
- 1/4 cup skim milk
- 2 egg whites
- 1/2 teaspoon salt
- Low-calorie sugar substitute
(equal to 1/4 cup sugar)
- 1/8 teaspoon almond extract
- 1/4 cup finely chopped almonds
- 4 ounces non dairy whipped topping, thawed
Dissolve finely ground coffee in milk. Beat egg whites with salt until foamy. Gradually beat in sugar substitute until mixture forms stiff. shiny peaks. Blend in coffee/milk mixture, almond extract and chopped almonds. Fold in dietetic whipped topping. Spoon into individual parfait glasses; garnish with additional chopped almonds if desired. freeze until firm. Serves 6.
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