Iced Coffee Variations

Ingredients

VariationsIngredients
Easy Iced Coffee
8 Cups (2000 mL) strong brewed coffee, cooled
1-1/2 cups (250- 375 mL) half & half
1/3 cup (75 mL) sugar
Caramel Iced Coffee
8 cups (2000 mL) strong brewed coffee, cooled
1-1/2 cups (250-375 mL) half & half
¼ cup (60 mL) caramel sauce
2 Tbsp. + 2  tsp (40 mL) sugar
Coconut Iced Coffee
8  cups (2000 mL) hot strong brewed coffee
1 cup (250 mL) cream of coconut
1 cup (250 mL) half & half
Note: Cream of coconut blends best into hot coffee.
Chocolate-Coconut Iced Coffee

8 cups (2000 mL) hot strong brewed coffee

1 cup (250 mL) cream of coconut

1 cup (250 mL) half & half
½ cup (125 mL) chocolate syrup
Note: Cream of coconut blends best into hot coffee.

Directions

  1. Choose Iced Coffee variation. 

  2. Place ingredients in Family-Size Quick Stir Pitcher. Plunge to blend.

  3. Serve immediately with ice.

Yield:

  • 8  servings

Cook's Tips:

Dark roast coffees work best for Iced Coffee. 

Coffee Ice cubes: Pour extra Iced Coffee mixture into the Herb Freezing Tray Set. Cover and freeze; add to Iced Coffee.
 
Ingredients may be cut in half for 4 servings.
 
Substitute milk or almond milk for half & half.

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