Recipe by Roxygirl in Colorado
I always drink a creamy coffee, whether it's hot or cold. I was surprised to enjoy this coffee so much. It's different in that it uses brown sugar. Note: the amount of coffee has been adjusted in the recipe, making for a more mild flavor
Top Review by Domestic Goddess
Roxygirl, I have been making this iced coffee a lot lately, and found I needed to edit my previous review. I ended up using 1 cup of water, and adding a 1/4 cup of the half-and-half, 4 tablespoons dark brown sugar, and 6 rather large-sized ice cubes. I just heated the water along with the coffee in the microwave, then let it cool in the fridge for about 35 minutes, then blended it all in the blender for about 35 seconds. I have enjoyed this iced coffee either topped with Cool Whip, or Reddi Wip. There's one more thing I did want to mention... I found this makes exactly 24 ounces of iced coffee. Thanks for sharing this recipe Roxygirl. It's definitely a keeper!!
- 1 1⁄4 cups water
- 1 -2 teaspoon instant coffee
- 2 tablespoons brown sugar
- 6 ice cubes
- light cream (optional)
- 1 whole coffee beans, to top (optional)
- 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.