Good to the Last Drop—12 DIY Iced Coffees


I have been indulging lately…in iced coffees. Hubby has been bringing me home a flavor I adore, Mocha Coconut Frappuccino. Although I made different flavors at home, I had not tried my hand at this flavor yet. I know from past experience that these are so easy to make and MUCH CHEAPER than buying the beverages at a coffee shop or store. This week, I successfully made a copycat version that tastes divine and costs less (for a whole 1/2 gallon) than the 13.7 ounce bottle hubby was bringing home! I decided to pull out some of my other favorite iced coffee recipes and share these with you.

Iced coffee is perfect for our Starbucks generation. Part of the beauty of making your own iced coffee at home is that you can make it exactly as you prefer. Use these recipes as a basis, but take some time playing around with the proportions of flavorings, coffee, milk and/or ice to make it just right for you. Iced coffee is just a cold variant of coffee. Brew coffee—any style or brew system works, and pour over ice.

In more recent times it has become common for coffee shops to offer ‘iced’ versions of their most popular coffee drinks. The iced latte and iced mocha are the two most common examples of this. A quick way of preparing such drinks is to make a small quantity of strong, hot espresso, dissolving the required sweetener/flavorings in the hot liquid and then pouring this directly into a cup of ice cold milk, a method common in busier coffee shops.

Make sure to brew the coffee extra strong so that it is not diluted with the ice and other ingredients. Garnish with whatever you like;  whipped cream, chocolate syrup, cocoa powder, cinnamon, etc. And try the Coffee Ice Cubes at the end for an extra kick of java!

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All-Nighter Coffee Smoothie

Yield: 1 serving

This smooth and refreshing coffee blend is perfect for a quick pick-me-up when you need it most. The banana is energizing and adds much needed potassium for those long nights you need to be alert. Enjoy a caffeine jolt and a delicious drink at the same time.

A pint glass of ice
1 cup of strong coffee, cold
1 cup of milk
1 banana, peeled
A splash of vanilla syrup

Put the ice into the blender. Add coffee, milk, banana and a dash of vanilla syrup. Blend until smooth and serve.

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Amaretto Iced Coffee

Yield: 6 Servings

This Iced Coffee is creamy enough to be a milkshake, but with the smooth almond flavor of Amaretto.

3 cups strong coffee, cold
2 cups vanilla ice cream
1 cup milk
1/4 cup Amaretto liqueur
2 tsp. vanilla extract
1 tsp. almond extract
Crushed ice

Combine everything except ice in a blender and whip until smooth. Fill glasses half full with crushed ice and fill the rest with coffee mixture.

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French Vanilla Café Frappé

Yield: 1 serving

1/4 cup instant coffee granules of your choice
1/2 cup milk
1 cup vanilla ice cream
1 tsp. vanilla extract

Place instant coffee, milk and ice cream in blender container; cover. Blend until smooth.

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Mexican Café Mocha

Yield: 1-2 servings

1/4 cup instant coffee granules
1 cup basic powdered coffee creamer
2 cups hot water
1/2 cup chocolate syrup
1/2 tsp. cinnamon
2 scoops ice cream
1-1/2 cups club soda
Whipped cream (optional)

  1. Mix together the instant coffee, creamer, hot water, cinnamon and chocolate syrup together and make sure the creamer dissolves.
  2. Put it in the refrigerator until it gets cold.
  3. When cold, add as much club soda as you want (depending on how large your glass is) to the mixture. Add ice cream to your glass or glasses and pour the coffee mixture over top.
  4. If you would like, add a bit of whipped cream on top and maybe even a maraschino cherry!

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Caramel Latte Granita

Yield: Approximately 3 servings

Coffee granitas are a longstanding tradition in Italy, where they are often served as desserts or snacks. In America, granitas of all sorts are also enjoyed as palate cleansers in between courses or as toppings for other cold dishes. This Caramel Latte Granita recipe combines an Italian classic with an Americanized Italian drink. It can be spiced up with whipped cream, berries, shaved chocolate or spices.

1 cup cold-brewed coffee or cold espresso
3/4 cup milk
3 Tbsp. caramel syrup

  1. Mix the ingredients in a shallow, freezer-safe dish. Cover the dish with a lid or with plastic wrap. Place the container in the freezer.
  2. After about one hour, scrape a fork through the mixture. Repeat every 45 minutes until the mixture is fully frozen. Scrape it less often for a chunkier mixture (like Italian ice) or more often for a smoother mixture (like sorbet).
  3. Enjoy immediately, or cover the container and scrape the granita once more before serving. Use within two weeks.

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Greek Iced Coffee

Yield: 1 serving

This froth-fueled recipe is great for a simple summer pick-me-up. When you shake these ingredients together you get foamy iced coffee perfection.

3 tsp. instant coffee
2 tsp. sugar
2 ice cubes
1/4 cup cold water
1/3 cup chilled milk

  1. Place instant coffee, sugar, ice cubes and water in a jar with a tight-fitting lid.
  2. Shake vigorously for 30 seconds, or until frothy. Stir in milk.

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Iced Jamaican Coffee

Yield: 1 serving

This is an iced version of the popular Jamaican coffee cocktail. It’s a nicely creamy iced coffee, with the smooth warmth of dark rum and Tia Maria.

2 Tbsp. dark rum
2 Tbsp. Tia Maria liqueur
2 Tbsp. heavy cream
1/2 cup chilled coffee
Crushed ice

Combine liqueurs, coffee and cream. Partially fill a wine glass with crushed ice and pour mixture over ice. Serve.

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Mocha Coconut Frappuccino

Yield: 10 one cup servings

12-cup pot of strong coffee, cold
15-ounce can Coco López Cream of Coconut (NOT coconut milk)
1 cup milk of choice
2/3 cup cocoa powder
1 Tbsp. vanilla

Put the coffee, cream of coconut, milk, cocoa powder, and vanilla into a large container (I used an iced tea one-gallon pitcher. Blend with an immersion blender until smooth and serve over ice.

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Nutella Hazelnut Iced Coffee

Yield: 1 serving

1 cup milk
1/2 tsp. vanilla extract
1 1/2 tsp. instant coffee
4 tsp. Nutella hazelnut spread
1 Tbsp. sugar
1 cup ice

  1. Add all ingredients in the blender, except the garnishes. Blend until smooth.
  2. Finish by swirling a little chocolate syrup in your cup, pour in your drink, top with whipped cream and a sprinkle of cocoa powder.

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Pumpkin Spice Iced Latte

Yield: 2 servings

2 ounces of double-strength brewed coffee or 1 shot of espresso (about 3 ounces)
10 ounces of steamed low-fat milk
3-4 Tbsp. of pumpkin spice syrup
1-1/2 cups ice cubes
freshly whipped cream (optional)
ground cinnamon (optional)
caramel sauce (optional)

  1. Combine coffee or espresso with milk. Stir in the pumpkin spice syrup. Add ice cubes.
  2. Taste and adjust amounts accordingly. Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce.

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Thai Iced Coffee

Yield: 4 servings

This is another of my favorite iced coffee recipes. This recipe contains a savory blend of coffee beans and cardamom.

4 cups double-strength brewed coffee
2 cups half-and-half, cream, or cream of coconut
3 Tbsp. raw cane sugar (add more to taste)
3 cardamom pods (or 1/4 tsp. ground cardamom)
1/4 tsp. almond extract
Ice

  1. Smash the cardamom pods (with either mortar and pestle or the flat side of a knife and a cutting board) in order to release the cardamom flavor and aroma.
  2. In a saucepan, bring half-and-half or cream, sugar and cardamom pods to a simmer on medium heat, then turn off heat and allow to steep for 15 minutes.
  3. Remove the cardamom pods and add the almond extract.
  4. Fill 4 tall glasses to the brim with ice. Divide the flavored cream between each of the 4 glasses then pour the coffee into each glass slowly.

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Coffee Ice Cubes

Yield: 1 ice cube tray

If you are a die-hard coffee drinker like myself who does not appreciate diluted iced coffees, try these wonderful coffee ice cubes in you drinks!

These cubes are also a wonderful way to add rich coffee flavor to any drink. I find them delicious with Kahlúa and cream drinks.

1-1/2 cups Double-strength Coffee, cold

  1. Pour coffee into clean ice cube tray. Freeze until solid.
  2. Remove from tray. Place in re-sealable plastic freezer bag and immediately put in freezer.

Variations:

Coffee and Cream Ice Cubes

Blend 1 (12 fl.oz.) can evaporated milk with coffee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Run knife around outer edge of cubes before removing from tray.

Sweet Coffee and Cream Ice Cubes

Blend 1 (14 oz.) can Sweetened Condensed Milk with coffee in blender container until combined. Immediately fill 2 ice cube trays. Proceed as above. Run knife around outer edge of cubes before removing from tray.

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Related Articles:

The Best Part of Waking Up, Naturally Flavored Coffee Beans

4 Homemade Extracts for Coffee Creamers (and flavoring all manner of things)

Yes Virginia, There IS a Homemade Liquid Creamer!

Homemade Powdered Creamers WITHOUT the Weird Ingredients


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9 thoughts on “Good to the Last Drop—12 DIY Iced Coffees

  1. Thanks for finally writing about >Good to the Last Drop—12 DIY Iced Coffees |
    21st Century Simple Living <Loved it!

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  3. Elisabeth says:

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  4. Macy Lyn says:

    Can’t wait to try these! Love all the great ideas.

    1. Admin says:

      Let me know what you think…My son is the biggest fan of them, but I have been enjoying them too lately 🙂

    2. Admin says:

      Thanks !!!

  5. Cookin Mum says:

    Just amazing. As always a post filled to brimming with excellent information

    1. Admin says:

      Thank you Mum !!!!

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