Cindis Iced Coffee Recipes

ICED COFFEE

Steps:

• In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.

PERFECT ICED COFFEE

Steps:

• FOR THE SIMPLE SYRUP: Combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside in the refrigerator until ready to serve. Serve coffee over ice with half and half and simple syrup, adding 1 teaspoon at a time, to taste.

CINDER TOFFEE

Steps:

• Grease a rimmed 8x12-inch baking pan and line bottom and sides with parchment paper, making sure the parchment sides reach at least 2 inches above the sides of the baking sheet. Grease parchment with butter.
• Combine sugar, golden syrup, water, and vanilla extract in a deep, heavy-bottomed saucepan. Bring to a boil, but do not stir. Heat to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, about 10 minutes. Brush the sides of the pan with a clean pastry brush dipped in water if any sugar crystals form on the sides of the pan.
• Remove from heat and carefully add baking soda; stir quickly until foaming subsides and mixture turns golden. Pour into the prepared baking pan immediately. Cool until set, about 15 minutes. Break into bite-size chunks to serve.

CINDI'S ICED COFFEE

Steps:

• 1. Add coffee grounds inside filter/basket, and adjust basket to fit coffee maker.
• 2. Pour cold water into coffee maker.
• 3. Start brewing the coffee.
• 4. After coffee's done brewing, turn off coffee maker, and set pot aside for coffee to cool somewhat.
• 5. Combine brewed coffee and sweetened condensed milk into a large pitcher.
• 6. Stir thoroughly until coffee and condensed milk is blended together.
• 7. Refrigerate until coffee is chilled.
• 8. Once chilled; pour in glasses filled with ice cubes.
• 9. Note: Prep time and cook time may vary. Depending on your coffee maker. Cook time may take less than time stated, or perhaps a few minutes more.

ICED COFFEE FRAPPE

Steps:

• 1. Add water and instant coffee to a coffee cup. Place coffee cup in the microwave, and microwave until coffee is heated through.
• 2. Place heated coffee in the refrigerator, to chill the coffee. (I found the coffee was chilled within 1 hour).
• 3. Add the chilled coffee, whipping cream, 1 tablespoon of chocolate syrup, 2 tablespoons of sugar, and the ice cubes into a blender; process until smooth (for about 1 minute).
• 4. Pour iced coffee into a large beverage glass (or 2 small glasses). Top the iced coffee(s) with a generous dollop of the Reddi Wip, and drizzle on a bit of chocolate syrup, and serve.
• 5. Note: When making this coffee, you could substitute a double strength, already brewed, chilled coffee, for the 8 ounces of "instant" chilled coffee. Also, you can substitute 3 individual packets of Splenda, for the 2 tablespoons of granulated sugar.

ICED MOCHA COFFEE

Steps:

• 1. In a large coffee cup or coffee mug, add the water and instant coffee. (I added the ingredients to one 16-ounce coffee mug.) Place coffee cup or mug in a microwave, and microwave until coffee is heated through.
• 2. Stir the coffee, and place cup or mug in the refrigerator for 30 minutes; to chill.
• 3. To the cup or mug, add the chocolate syrup, half-and-half cream, plus 1-2 packets of Splenda; (I used 1-1/2 packets) stir to mix.
• 4. Add ice cubes to a tall beverage glass. Pour coffee over the ice cubes, and top it with a dollop or two of Cool Whip or Reddi Wip.
• 5. This makes: One serving (1-1/3 cups, or 11-ounces)
• 6. *Note: When making this coffee beverage, I've also used a Decaf Instant Coffee, such as Maxwell House or Folgers. The chocolate syrup I use is Hershey's Lite Chocolate Syrup. Which has 50% Less Sugar, Carbs, & Calories than regular Hershey's Chocolate Syrup. Also, on occasions I have used 2 Tablespoons of Heavy Whipping Cream, plus 2 Tablespoons of 2% milk, instead of half-and-half cream.

BROWN SUGAR ICED COFFEE

Steps:

• Whip all ingredients in blender.
• Note: if not using blender then use 1/4 cup hot water to dissolve the coffee and then mix in the rest.

CHOCOLATE ICED COFFEE

Steps:

• Bring water and coffee to a boil in a saucepan.
• Remove from heat and let stand 10 minutes.
• Pour mixture through a fine wire-mesh strainer into a bowl, discarding coffee grounds.
• Stir sugar and cinnamon into coffee until sugar dissolves.
• Let cool.
• Stir in half and half and chocolate syrup.
• Chill 2 hours.
• Serve over ice.
• Note: To keep coffee from diluting, freeze cubes of half and half and coffee to use in place of ice.

ICED COFFEE

Steps:

• Make a 200ml cup of black coffee following pack instructions, then allow the coffee to go completely cold. Pour into a blender with the milk along with 2 or 3 handfuls of ice and maple syrup, if using, then blend until smooth and foamy.
• Pour into a chilled tall glass and serve.

ICED COFFEE

Steps:

• In a large bowl, dissolve coffee in water. Add sweetener if desired. Stir in the milk, chocolate syrup and vanilla; mix well. Serve over ice.