iced coffee

Mar 20, 2010 by


next to baking, i think that creating new drinks is one of my favorite ways to express myself in the kitchen.  if i could get past working nights and weekends, i’d probably open my own coffee shop.  anyways, i LOVE iced coffee, well coffee loaded with cream and sugary goodness.   for now, i love being a barista at home.  it saves money and calories, too!  here are some variations that i typically make.

coffee base

we do not have a coffee maker.  tom despises the smell and taste of coffee and i only drink one cup at a time.   thank goodness for folgers classic roast coffee singles!  i can brew a quick cup of coffee in about 4 min.  i like to concentrate my coffee base, so i typically use 2/3 c water and one single.  i microwave it in a pyrex glass measuring cup for 2 min. and 3o sec. and let it sit for a few more minutes after that.  once your base is complete, you’re ready to begin!  here are a few of my favorite varieties of drinks.

iced caramel latte (pictured above)

  • coffee base
  • 2 tbsp caramel sundae topping
  • 1/2 packet splenda
  • ice
  • coffee creamer (i use land o’ lakes fat free half and half)
  • milk
  1. while the coffee base is still in the pyrex, remove the coffee bag, stir in 2 tbsp caramel and splenda.
  2. pour mixture over a 16 oz. glass full of ice.
  3. add creamer so the glass is 2/3 of the way full, stir.
  4. fill to the top with milk, stir.
  5. top with whipped cream, if desired.  (i use fat-free reddi-whip when i’m in the mood.)

iced mocha

  • coffee base
  • 3 tbsp chocolate syrup
  • torani flavored syrups
  • ice
  • coffee creamer (i use land o’ lakes fat free half and half)
  • milk
  1. while the coffee base is still in the pyrex, remove the coffee bag, stir in 2 tbsp chocolate syrup.
  2. pour mixture over a 16 oz. glass full of ice.
  3. add creamer so the glass is 2/3 of the way full, stir.
  4. add syrup as desired.*
  5. fill to the top with milk, stir.
  6. top with whipped cream, if desired.

* mochas can be dressed up in many different ways.

  • caramel mocha = 2 tsp caramel syrup
  • raspberry mocha = 2 tsp raspberry syrup
  • almond joy mocha = a drop of almond extract, a drop of coconut extract, 1/2 packet of splenda

enjoy!

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