Saturday, April 28, 2012


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.
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:

Pet said...

I never thought of iced coffee topped with chocolate ice cream! I must try this one. Thanks.