Prep 5 mins
Cook 5 mins
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
- 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.
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!!
I also made a few adjustments...like more instant coffee, and less water. I like to taste my coffee, but I think the brown sugar added a different touch. (a good one). The next time I'll try what Lilkari123 did w/the 1/2 and 1/2. Good idea!!..
This was awesome! It's gotten warm again in the Hinterland Autumn, and I was tired of iced tea, so this hit the spot...I've got three rambunctious little boys at home this afternoon, so I needed a little "pick me up" to keep up with them! Thanks Roxygirl! Made for PAC Fall 2007.