Tall, cool, always a favorite, that's iced coffee. And here's how!
DO AHEAD KIND: Make hot coffee regular strength using 2 level measuring tbs of coffee to each 3/4 measuring cupful of freshly drawn water*. Pour into pitcher or other warm container. Cool not more that 3 hours, serve with ice cubes in tall glasses. Or to avoid dilution of coffee flavor, use coffee ice cubes made by freezing extra coffee in freezing tray.
HOT FROM THE POT:Make hot coffee, double strenght using half as much water to your ususal quantity of coffee (that is 4TBS, coffee to each 3/4 cup water) Pour hot into ice-filled tall glasses.
IN NO TIME: For pitcher or glass of truely delicious iced coffee, use instant coffee or instant decaffeinated coffee as label directs.
THE SERVING:Pass cream and sugar or small pitcher of white corn syrup around.
VARIATIONS YOU WILL ADOPT AS FAVORITES
SNOW-CAPPED; In each glass blend 1 cup cool regular-strength coffee with 2 TBS chocolate syrup. Add ice and cream. Top with whipped cream.
TOPKNOT: To 1/2 cup cup heavy cream add 1 tsp sugar and 1/2 tsp cinnamon or few drops mint extract. Beat till stiff. Use to top iced coffee.
FLOATS: Into each tall glass, put 1 or 2 scoops coffee or chocolate ice cream. Fll with cool regular strength coffee. Stir;sweeten
SPICED: To 3 cups hot double strength coffee, add 2 cinnamon sticks, 4 cloves, 4 allspice berries. Let stand 1 hour;strain, serve over ice.
*I'm just not sure even in the 50's where one would get fresh drawn water, unless of course you lived on the land and pumped your own water!
HOT FROM THE POT:Make hot coffee, double strenght using half as much water to your ususal quantity of coffee (that is 4TBS, coffee to each 3/4 cup water) Pour hot into ice-filled tall glasses.
IN NO TIME: For pitcher or glass of truely delicious iced coffee, use instant coffee or instant decaffeinated coffee as label directs.
THE SERVING:Pass cream and sugar or small pitcher of white corn syrup around.
VARIATIONS YOU WILL ADOPT AS FAVORITES
SNOW-CAPPED; In each glass blend 1 cup cool regular-strength coffee with 2 TBS chocolate syrup. Add ice and cream. Top with whipped cream.
TOPKNOT: To 1/2 cup cup heavy cream add 1 tsp sugar and 1/2 tsp cinnamon or few drops mint extract. Beat till stiff. Use to top iced coffee.
FLOATS: Into each tall glass, put 1 or 2 scoops coffee or chocolate ice cream. Fll with cool regular strength coffee. Stir;sweeten
SPICED: To 3 cups hot double strength coffee, add 2 cinnamon sticks, 4 cloves, 4 allspice berries. Let stand 1 hour;strain, serve over ice.
*I'm just not sure even in the 50's where one would get fresh drawn water, unless of course you lived on the land and pumped your own water!
1 comment:
I never thought of iced coffee topped with chocolate ice cream! I must try this one. Thanks.
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