Iced coffee is my weakness. I’ve only very recently been drinking coffee hot so I assume that now at age, ahem…almost 35, I’m now officially an adult! However, I still prefer iced coffee. I’ve made it numerous ways and my favorite is still my homemade Mocha Frappe recipe that tastes like McDonald’s. Fall is moving in but who says you can’t have iced coffee all year long, right?! I do and will continue to!
While I was at BlogHer12 in New York City this past August, I met the folks from Gevalia at an event. They sent a couple bags of coffee for my husband and I to try and we love the richness and flavor. Dale prefers the darker roasts and since he’s the coffee boss, I let him make it how he likes and I just weaken mine a little bit !
Here are some tips that Gevalia gives on making the perfect iced coffee:
1. Brew the perfect Gevalia Iced Coffee: Use 12 slightly rounded tbsp. of Gevalia ground coffee in coffee maker and fill to the 8 cup mark. Brew. Refrigerate. Serve over ice. Makes 8 cup servings. The best Gevalia roasts to use when brewing iced coffee are House Blend, French Roast, and Espresso Roast.
2. How to sweeten iced coffee: The answer is simple. Syrup! Just mix 1/2 cup sugar and 1/2 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Refrigerate in tightly covered container up to 1 week. Make it even cooler by adding frozen raspberries.
3. Cold Coffee Recipes: Have even more fun by whipping up a delicious iced coffee with fun recipes. For instance a Whipaccino to switch up your coffee routine. Check out the recipe below.
4. How to avoid watery iced coffee: Don’t just pour hot coffee over ice. Instead, make coffee ice cubes. Just pour coffee into ice cube trays. Freeze and use in place of regular ice cubes.
Blend 3/4 cup cold brewed coffee and 1/2 cup vanilla ice cream (per serving) in blender until smooth. Serve immediately. Repeat if necessary!