Iced Coffee and Tea Recipes By Allison Ryan At Isnare.com Ezine Articles

If you are feeling slow, sluggish, or tired on a hot day, hot coffee or tea probably does not sound very appetizing. This is why iced coffees and teas have become so popular! They present the option of getting the caffeine boost without drinking hot liquids on an already hot or humid day. Here are some delicious recipes to try out the next time you have some time on your hands or are looking for an iced drink to serve at your next gathering.

Iced Coffee

Prepare coffee twice the usual strength. Pour hot coffee over cracked ice in tall glasses, or over block of ice in large pitcher. Serve with plain or whipped cream and sugar or serve black.

Austrian Iced Coffee

Half fill tall glasses with cracked ice, sprinkle powdered sugar over ice, as desired, and place 1 tablespoon whipped cream in each glass. Pour hot strong coffee into iced glasses.

Iced Cafe au Lait

Pour 1 cup double strength coffee over cracked ice in tall glass; add small scoop vanilla or coffee ice cream; serve at once.

Iced Cafe-Chocolat

Shake or beat thoroughly 1 cup strong coffee, 1 tablespoon chocolate syrup, 2 tablespoons whipped cream, and 3 tablespoons chipped ice. Serve immediately. A cute idea for parties or gatherings is to purchase custom coasters, sandstone coasters, or coaster sets with cups of coffee or coffee beans printed on them.

Frosted Coffee

Half fill 6 tall glasses with chopped ice; pour hot strong coffee over ice until glasses are three-fourths full, and top each with a heaping tablespoon of vanilla ice cream. Use 1 quart hot coffee for 6 glasses.

Coffee Delight

4 cups iced coffee
1 cup whipping cream
8 tablespoons sugar syrup
1 quart ginger ale

Mix coffee and syrup. Fill 8 tall glasses ¾ full of crushed ice. Whip cream; into each glass put ¼ cup cream, ½ cup coffee mixture and ½ cup ginger ale. Stir.

Iced Tea

Prepare strong tea, using 1½ teaspoons per cup. Pour hot tea over cracked ice in tall glasses. Or pour hot tea over block of ice in large pitcher. Tea is clearer and more sparkling cooled quickly than cooled slowly. Garnish with lemon or orange slice. Absorbent table coasters and cocktail napkins would be smart to have on hand in case the lemon or orange slices are cast aside—it will keep them from staining the table or tablecloth.

Iced Ginger Tea

Boil ginger root in water 2 to 5 minutes, or until water is flavored as desired; strain, use boiling hot liquid for preparing strong tea. Proceed as for Iced Tea.

Spiced Iced Tea

2 cups sugar
2 cups water
5 teaspoons black tea
5 mint leaves
1 teaspoon allspice
1½ cups strained orange juice
¾ cup strained lemon juice
4 quarts iced water

Boil sugar and water 5 minutes; add tea, mint and spice; cover lightly and let stand 15 minutes; strain and add fruit juices. Pour over cracked ice, add the water and serve. These measurements serve approximately 15 to 20 servings. Specialty tea cups, customized paper coasters, and a sugar caddy may be necessary at a tea party or other gathering.

Mint Julep Iced Tea

To 2 cups tea infusion, add 1 bunch mint, crushed, 6 tablespoons lemon juice, 3/4 cup sugar and 3 whole cloves; chill several hours. When ready to serve, strain and add 1 pint white grape juice, ¼ cup each diced pineapple and sliced maraschino cherries, 1 orange sliced thin, and then cut in eighths, and 1 quart carbonated water. Pour into tall glasses half filled with cracked ice and top with sprig of fresh mint. Makes enough for 15 tall glasses.

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