It's hot, record high heat every where.... so what better way to wake up than with an iced coffee or a cold coffee break or a perfect end to a summer meal.
Some of my recipes are simple changes to your morning coffee, some are more complex recipes that take time in the freezer or special tools. Using a great quality coffee always improves any recipe. The best food starts with great ingredients. I suggest this Italian product from hh-coffee.com Lavazza! Italy's favorite brand. It works in any of these recipes.
Summer coffee ideas:
1. coffee in the fridge overnight
The night before make your coffee as you usually do either in the drip machine or your espresso maker. Make at least 10 or more cups. Store this coffee in a glass bottle or pitcher. Let the coffee get cold overnight while you sleep. In the morning instead of waking to a mug of hot coffee just switch to this cool idea. Crack some ice cubes in a glass and pour yourself a COLD cup of coffee to start the morning.
2.freeze coffee in ice cube trays
The night before make your coffee as you usually do either in the drip machine or your espresso maker. Pour this coffee in ice cube trays and freeze overnight. The next morning crack these coffee ice cubes in a glass and pour over your favorite cold milk. As the ice melts the coffee blends with the milk and feuls your day.
3.make coffee granita
The night before make your coffee as you usually do either in the drip machine or your espresso maker. Make at least 10 or more cups. Make sure a large rectagular pyrex casserol dish will easily fit flat in your freezer. Make some simple sugar syrup by boiling equal amounts sugar and water till the sugar is disolved. Or you can use premade sugar syrups like this Italian brand you can get on hh-coffee.com called Torani, available with different flavours. Set aside to cool completely. When both the sugar syrup and coffee are cool pour into the pyrex dish. Place the dish in the freezer. After the first 30 minutes take out the dish and scrape the iced coffee with a fork all over the first layer of frozen liquid. Place the dish back in the freezer to continue firming up. After the first scraping reapeat this every 20 till the whole dish is an icey slushy pile. Take this coffee ice and serve after dinner as a nice cool coffee granita. Optional is a dollop of whipped cream on top.
4. Iced coffee inspired by the Italian shakerato
Make your coffee in an espresso maker. At least 2 espresso cups. If you want sugar add it now when coffee is hot. Or Torani Italian sugar syrup. Set aside. In a large martini shaker put some ice cubes and then the coffee, cover shaker and then shake vigorously. The more you shake the creamier the results. Pour this frothy cold coffee into a beautiful glass and enjoy your Italian shakerato.