Delicious Iced Coffee Every Time!
More and more people are trying Iced Coffee as a quick afternoon pick-me-up. According to the National Coffee Association, more than 41 million Americans switch to Iced Coffee during the spring and summer months.
The secret to making great tasting Iced Coffee lies in this formula. Double the coffee to water ratio and pour the hot coffee over a container that will hold a little more liquid than you used to brew. That container needs to be filled completely with ice.
You can achieve this Ice Coffee Ratio in one of two ways:
- Use the same amount of coffee you use when making it hot and use only half the water you typically would.
- Or you can double the amount of coffee and use the same amount of water you typically would.
Either way will result in a smooth, rich taste sensation – Perfect Iced Coffee that is never bitter or watered down. You can use REGULAR, DECAF and even Flavored Coffees, with this recipe.
** Remember you can refrigerate any leftover black iced coffee in a sealed container for up to one week. **
Iced Mocha with Coffee Cubes
An iced mocha made with coffee ice cubes
Servings: 1-2 drinks
- 6 oz coffee
- 4 tsp cocoa powder
- 6 oz milk
- Start by brewing some coffee. I like to use my Chemex® to make a large pot of drip.
- Let coffee cool a bit and pour into the ice tray. For this recipe, fill at least six 1-ounce cubes. Let ice set in the freezer.
- Once your coffee cubes are frozen (I let them set overnight) add cocoa powder to the bottom of your glass.
- Warm the milk and pour two ounces into the glass with the cocoa powder and stir until completely dissolved.
- Next, fill your glass with coffee ice cubes. I used six cubes, for approximately six ounces of coffee. Feel free to adjust the amount of cubes if you want more or less coffee flavor.
- Finally, add the remaining milk and stir. The warm milk will slowly melt the coffee ice cubes, leaving you with an exceptionally refreshing morning treat.
- You may top with whipped cream if you wish.
Iced Coffee Cocktail
- Cold Brew Coffee
- 10 ounces ground coffee
- 5 1/2 quarts cold water
- 4 ounces cold brew coffee (homemade or store-bought)
- 1 1/2 ounces flavored vodka (vanilla or caramel)
- 1 tablespoon heavy cream
Cold Brew Coffee (you can use iced coffee instead of cold brew)
In a large plastic lidded container mix coffee grounds and cold water. Cover with lid and let stand for at least 8 hours or overnight. Line a mesh sieve with a coffee filter and place over a batter type bowl with spout. Ladle coffee ground mixture into lined sieve, small amounts at a time, straining the cold brewed coffee. Change the coffee filter as needed. Decant strained coffee into quart mason jars and store in the fridge. Makes about 5 quarts of cold brew coffee.
Iced Coffee Cocktail
Fill a glass with ice. Add coffee, vodka and cream. Stir. Enjoy!
Dancing Moon Coffee® Popsicles
- 1 cup cold Dancing Moon Coffee®
- 1/3 cup of your favorite creamer
- Your favorite sweetener
Yields: 4 popsicles
Whisk together the coffee with any creamer and sweetner you desire. Taste and adjust to your liking.
Pour into popsicle molds or paper cups then insert wooden sticks. Freeze until firm, preferably overnight.
The Best Cold Brew Coffee Recipe Ever
For those who hate to measure, we are not going to give you ratios of coffee to water or have you weigh out your coffee! This one is simple, easy and makes great coffee every time!
1/3 cup Dancing Moon Coffee® (medium-coarse grind is best and yes we still recommend using a burr grinder)
Place coffee in a mason jar, and pour in 1 1/2 cups of cold, filtered water. Cover and let rest at room temperature overnight or 12 hours
Strain through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts of this coffee concentrate and water, or to taste. If desired, add creamer or sweetener.