Prep 20 mins
Cook 2 hrs
As temperatures begin to climb, don’t forget about one of the oldest, yet most refreshing beverages around – iced coffee. Made properly, iced coffee will please the palate and quench the thirst. Here is what I recommend:
- Brew up a pot of your favorite gourmet coffee. Dark roast is recommended.
- Refrigerate the coffee until cold, at least 1-2 hours.
- Chill your favorite tall glass.
- Coat the rim of the glass with either Cocoa or turbinado natural sugar.
- Fill the tall glass with ice.
- Pour in the coffee.
- Drizzle in cream or milk for a nice “waterfall” effect.
- Sip to your heart’s content.
Made this for my other half since I'm not the coffee drinker around here! I followed your recipe right on down, & got only raves from the other side of the table, so I guess I'll be keeping this recipe around for the duration! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
Very refreshing, even on a chilly day. Looking forward to this in the heat of summer. Made for Spring 2011 PAC game.
I love coffee hot or cold so this recipe jumped right out at me. I made a pot of a Costa Rican blend I picked up while there a few weeks ago. I made the pot a little stronger and chilled about 4 cups right away. I used a mix of black and dark cocoa mixed with sugar for the rim and half and half for my cream. Very nice and worth repeating. Thanks for sharing. Made for PAC Spring 2011.