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Iced Coffee? You bet. It is delicious and refreshing!
Iced Tea, always a summer favorite!
Here is how to get started.

Start by brewing your favorite coffee (flavored or traditional) double strength. That is, double the amount of coffee that you would normally use (about 6 to 8 tablespoons of coffee to 6 cups water).  This will make a coffee concentrate that can be used to make any number of different iced coffee beverages.

ICED MOCHA
One of our favorite coffee beverages is ICED MOCHA. You can make your own iced mocha drink to refresh yourself and your friends in this sweltering weather. Here's how:

In a 20 ounce glass:
add about six ounces of your coffee concentrate.
Stir in three tablespoons of hot coco mix, allow the mix to dissolve.
Add about six ounces of milk, stir.
Add crushed ice to fill glass.
Top with whipped cream, chocolate sprinkles and a dash of cinnamon.
Serve and Enjoy!  Naturally, you can adjust these ingredients to your taste. Experiment.

ICED COFFEE CLASSICS
Years ago a friend introduced me to this old time favorite. Here's how to make it:

In a 20 ounce glass:
Add about eight ounces of your coffee concentrate.
Add a teaspoon sugar or artificial sweetener, stir. (Optional)
Add about six ounces of milk, stir.
Add crushed ice or ice cubes to fill glass.
Serve and Enjoy!  Naturally, you can adjust these ingredients to your taste. Experiment.

ICED COFFEE CUBES
This is an interesting variation. Try using your coffee concentrate to make coffee ice cubes.
Let your coffee concentrate cool to near room temperature then pour it into an ice cube tray. Place it in your freezer to make coffee cubes which can then be used in your iced coffee drinks. The advantage is that the drink will not become diluted as the ice melts. Or you can just drop the coffee cubes into a glass of milk to make a mild coffee flavored iced milk treat. You can think of other variations to use this idea for all sorts of beverages.

ICED CAPPUCCINO COOLER
In your blender:
Add one cup coffee concentrate, one half cup milk, two scoops vanilla ice cream and six coffee ice cubes.
Blend until smooth.  Pour into tall glasses, serves two. (optional) Add whipped cream topping with sprinkles.

ICED TEA MY WAY
What you need:
32 ounce Pyrex or other heat resistant ceramic measuring cup
4 inch strainer
minute timer
1/2 gallon tea pitcher
saucepan or kettle
1/2 cup of Coffee Classics Ceylon Dimbula loose leaf tea
64 ounces of fresh, clean good tasting water
Using a 32 ounce Pyrex measuring cup, pour 32 ounces of fresh room temperature water into a one half gallon tea pitcher.
Pour another 32 ounces of your water into your kettle or saucepan and heat to near boiling. While your water is heating,
measure 1/2 cup of Coffee Classics CEYLON DIMBULA loose leaf tea into the Pyrex cup.
Place your 4 inch strainer on your tea pitcher.
Set your timer for 4 minutes.
When your water is just at the boiling point, carefully pour the hot water over your tea leaves and start your timer.
When the timer goes off, strain the tea concentrate into the room temperature water.
Now you have strong tea that will resist clouding and will maintain it's taste when poured over ice.
Put ice cubes in tall glasses, pour your tea, add a lemon twist or sweetener if desired.
          Note: don't store your tea brew overnight or try saving it for the next day. Enjoy it while it is fresh.

 

 
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