I have to say first off, I’m not a fan of iced coffee. Blech. I don’t mind coffee flavor in some things (like my favorite hard to find Coffee Crisp candy bars) but in my mind when coffee is cold, you either heat it up or get a fresh, hot cup. I thought I was just old school.
I was going through some cookbooks looking for a certain recipe and as I was flipping through one of my older cookbooks (1977) I came across a few coffee recipes including one for iced coffee. Wow. It was a thing back then too! I thought I’d share the recipes so I could save you from spending your hard earned cash on expensive cold coffee shop coffee. I’m sure the recipes would work just as well with your favorite dairy free milks too. Enjoy!
Iced Coffee: For each glass of iced coffee desired, brew coffee using two level tablespoons coffee and ¾ measuring cup (6 fl. oz.) cold water. Use more or less to suit your taste. Pour hot coffee over ice cubes in tall glasses. Serve immediately with cream and sugar.
Coffee Ice Cubes: Pour about 3 cups of brewed coffee into ice cube trays. Freeze until firm, at least 5 hours. If used with cold coffee, makes enough cubes for eight 12-ounce glasses; with hot coffee, enough for five 12-ounce glasses.
Coffee Frosted: Combine two cups of chilled brewed coffee with 1 pint of vanilla, coffee or chocolate flavored ice cream in a bowl and beat until blended and thick. Serve immediately over Coffee Ice Cubes in tall glasses. Makes 3 2/3 cups or 3-4 servings.
So, do you enjoy cold or iced coffee? How do you like your coffee best? You can let me know in the comments below or with a link to your blog post. I can’t wait to hear from you!
Until next time…