2 tablespoons of strong instant coffee

2 tablespoons of sugar

Ice cubes

1/3 cup of cream

Cinnamon

Method:

Dissolve the coffee and the sugar in a little boiling water. When the mixture has cooled, add with a glass of ice cubes, into a blender. Blend the mix for a little while, until the ice has been crushed. Then add the cream and blend until your chilled coffee beverage has gone frothy.

Serve garnished with the cinnamon (or cocoa powder) and whipped cream (if you like).

Watch this video to show you how!

This iced coffee is also known as a Moka Helado.

Method:

Pour 75g of melted chocolate (I prefer to use a dark chocolate – My Dad turned me on to dark chocolate when I was a kid, since then I’ve shied away from the milky stuff, but it comes down to personal preference really) or chocolate syrup into 400ml of hot strong coffee, a little at a time, stirring well as you go to make sure the chocolate mixes properly.

Cover and chill in the refrigerator for a couple of hours. Then right before serving, blend in 250 – 300ml of vanilla ice cream and add sugar to taste.

Don’t leave this one hanging around, drink it immediately!

And if you like that one, I found this book with tons more recipes just like it – A great Xmas present perhaps? Check it out here:

The Coffee Book

Authors: Dawn Campbell and Janet Smith

Price: $19.95

Well, as you are savouring your iced coffee brew, don’t forget that the ice is melting at the same time or if you just poured hot coffee over the crushed ice, the melting process will be even faster.

Read these tips on making iced coffees.

A scoop of ice cream, mixed with chilled thick cream or just made with icy cold milk – there are numerous ways to finish off the best iced coffee! But first you must get the basics right, starting with making perfect hot coffee.

Sweetened or not, left in a glass jug over night and covered to preserve the coffee aroma, it is best not to leave your brew too long before being chilled and ultimately, enjoyed.

I favour crushed ice cubes in my own iced coffees (preferably a cafes frappes!) and less water, and I find the best way to preserve the flavor is to make the ice cubes themselves out of strong black coffee! But if you use ice cubes and water, DON’T forget to used double the amount of coffee grounds, as the water in the cubes will dilute your pleasure on serving. And if you serve your guests diluted coffee, guess who won’t get invited to host the next shindig?

Long glasses are preferred for serving your cold beverage, topped off with perhaps a strip of lemon peel or some fresh mint, which just adds to the refreshment! Finally, mix with milk or for a cafe liegeois, serve mixed with cream. Some people like to use whipped cream for decoration, but I find that makes it harder to enjoy the full flavor.

I’m off to make a cafe frappe now, but here are some iced coffee recipes for you to try yourself:

• Iced Mocha Coffee
• Iced Coffee with Honey
• Viennese Iced Coffee
• Spiced Iced Coffee
• Iced Cognac Mocha
• Cafe Frappe Recipes
• Cafe Alexander
• Chocolate Frappe Recipe
• Iced Coffee Rumba
• Iced Cappuccino made with instant coffee

Make with Rum or better still, with Angostura but don’t over do this frappe with the alcohol if you intend to drive later in the day, because it really is quite potent!

Method:

Use 300ml of coffee ice cream, mixed with 400ml of chilled strong coffee and liquidize. Add three or four tablespoons of the liquor and sugar to taste, then blend once more, finishing off with nutmeg to garnish. When you absorb the aroma of the coffee rumba, you won’t want to hesitate but to drink it – I guarantee it!

I have not tried a Cafe Alexander Frappe myself, but this is the best recipe I could find amongst the many books and archives I’ve researching this site.

Method:

Add 600ml of chilled and extra strong coffee to 150ml of cream into a liquidizer, with 3 tablespoons of sugar and blend for about half a minute.

Next add three tablespoons of brandy and three tablespoons of creme de cacao liqueur. Put in five or six ice cubes and blend until frothy, serving immediately.

Creamy, smooth and frothy – The Frappe coffee is at the top of my list, when it comes to iced coffee’s! Using as much ice as coffee, this iced brew is served liquidized until the ice is no longer lumpy or crushed, but silky smooth!

Method:

You want to use a really good blend of coffee to make your cafe frappe. Strength wise, make it about one and half to twice as strong as you would normally. This is because of it being almost entirely made from ice and you don’t want to lose flavor when the coffee is mixed with the ice.

Sweeten to taste (as always, I use either chocolate or a pinch of cinnamon!) Finish by mixing either fresh cream or ice cream (I prefer a creamy coffee taste) and blend once more, serving immediately or you’ll lose that wonderful froth.

Try these Iced Cafe Frappe’s:

• Coffee Alexander Frappe
• Frappe with Chocolate
• Coffee Rumba Recipe

An iced Cognac Mocha is a really simple coffee recipe, but don’t over do it with the Cognac!

There are a couple of ways to make it – the simplest method is to mix equal amounts of hot strong coffee, milk or cream (a 50/50 mix works best for me) and Cognac. The more time consuming (but much fuller in flavor) method is to make it with ice cubes made from coffee, crush them and then add the cream and Cognac. It should be sweet enough from the Liqueur, but add a small amount of sugar if desired.

This is a really nice cold brew, a little different and not for the feint hearted – an iced coffee with a bit of a zing!

Method:

Per 1 litre (you don’t want to waste this recipe on just yourself!) of fresh strong coffee, you will need 4 cinnamon sticks, 6–8 cloves and 6–8 all spice berries to steep (depending on how spicy you want your brew).

Put the cinnamon, cloves and all spice berries in with the coffee. Then cover and refrigerate for about an hour. Next strain your spiced coffee mix (you don’t really want to eat the whole spices!) and then serve over crushed ice (you can used ‘coffee ice cubes’ to strengthen this recipe up if you like!) Finish by adding sugar to taste and garnish with whipped cream.

This is the simplest of the iced coffee recipes, made with a Viennese coffee (cafe au lait), which is basically just coffee made with milk or cream.

Method:

Put the Viennese coffee in the refrigerator to chill, after Sweetening – I like to use chocolate to satisfy my sweet tooth! Then immediately before serving, put the mixture in a blender, hit the ‘fast’ button and then serve right away.

You can top with whipped cream if you like and try swapping the milk or cream, for vanilla ice cream for an even creamier taste!