Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 30, 2011 06:02 PM

great iced coffee

Iced coffee season is coming up. Anyone have a delicious version I can try?

  1. Click to Upload a photo (10 MB limit)
  1. Funny my gf and I were just talking about it being iced coffee season. Tonight is really lovely in my area. Well I'm a semi purist about my chilly java. I do freeze coffee cubes to bump up the richness. For sweetness, I like a tiny splash of cinnamon syrup, vanilla syrup or dark rum in my black iced coffee but if I'm feeling like a lighter cup I use condensed milk instead of cream/wholemilk/non-dairy creamers. But my fav way is cold brew with iced espresso cubes and a twist of lemon peel.

    Can't wait to hear from fellow hounds on this. I'm short on new ideas.

    5 Replies
    1. re: HillJ

      You might be short on new ideas but you've got some good old ones.

      I only use dark roast or espresso for iced coffee, make it the night before, chill overnight, and make coffee syrup to sweeten (1:1 ratio brewed coffee to granulated sugar, cook down til maple syrup consistency) and add cream, preferably heavy if my diet allows. I do like coffee ice cubes but don't always make them, and since the coffee is chilled I don't need as many cubes that would dilute.

      Occasionally I'll steep a cinnamon stick or a twist or two of orange peel in the chilling coffee. A teaspoon or so of ground cardamom is great to add to the grounds before brewing.

      1. re: bushwickgirl

        There's that cardamom again. Nifty idea!

        1. re: bushwickgirl

          I'm going to make the coffee syrup you mentioned above this weekend and give it a try.

          I like my iced coffee super cold hence the coffee cubes, cold brew preference.

          I love making coffee pops out of prepared Vietnamese coffee/condensed milk..and I'm wondering how the coffee syrup would pair with this approach....or playing with the cardamom or cinnamon as an ice pop..hmmm.

          1. re: HillJ

            I totally get the coffee ice cubes, nothing like non-diluted icy cold iced coffee on a hot afternoon. Sometimes I just don't have room in the freezer for that extra cube tray though. The ice pop idea should be marketed, that's how great I think those would be.

            Coffee syrup, to recap, 2 cups brewed coffee, two cups sugar, cook down until maple syrup consistency, no more than that, and t will thicken when cooled. Keep in frig. It may crystalize; I just reheat it in the MV to dissolve. It's sweet stuff but if you like condensed milk, this'll be a reasonably sweet sub.

            On another somewhat related subject, ever try coffee flavored gelatin? I don't want to call it coffee Jello, but that's essentially what it is.

            1. re: bushwickgirl

              I have tried coffee jello. As a matter of fact, the Food Librarian website has so many interesting jello concotions and cofee jello is one of them.

      2. Tried this recently with cold-brewed coffee and it was good.

        1 Reply
        1. re: Susan627

          Yeah, I highly recommend cold-brewed coffee. I use my French press, stirring it before going to bed and then pressing it in the morning.

        2. There is another thread specifically on Vietnamese iced coffee if you are interested in that as well.

          1. I make one with a spoon of cacao and sugar (or drinking chocolate from Cadbury's). No syrups or anything else.

            1. I'm not too fond of cold brew, and I suspect it of having insufficient caffeine. I like espresso and cream, whirled around in the ice cream maker for a few minutes.

              7 Replies
              1. re: jvanderh

                Caffeine content is somewhat less than brewed (25% less). However, if you're using espresso, you'll need a triple shot to equal the caffeine in a cup of brewed coffee.

                1. re: ferret

                  You got a source on that? I seem to remember heat being crucial to caffeine extraction.

                  1. re: jvanderh

                    Can't find the original one but here's a listing from Caribou. Heat is crucial to maximum extraction, but that doesn't mean that you won't get a lot of the caffeine out through cold brewing:


                    Also, the idea behind cold-brewing is that you want a concentrated coffee that will hold up to added milk/ice, so you're probably going to get a higher caffeine-per-ounce concentration than even what's shown.

                    1. re: ferret

                      I find this interesting because although I have no scientific evidence when I was really into cold brewing coffee I started brewing 24 hours and even up to 36 hours and got serious caffeine shakes (and I can handle a lot of caffeine). The 36 hour extraction actually tasted delicious and rich and not over brewed or bitter like you would imagine. The problem though, was that it literally felt like getting stabbed in the heart with an adrenaline needle after drinking a big glass of it. :(

                      I like both cold brewed and brewed coffee that is put in the fridge overnight. A dash of milk and cinnamon and I'm good to go. Also a big fan of iced Americanos (black) for a little less caffeine.

                      FYI if you like good strong coffee but for some reason find yourself at a Dunkin' Donuts (with their "coffee water") just get an iced coffee with an extra shot (or two) of espresso.

                      1. re: Klunco

                        Interesting. Maybe I should give it another try. I wasn't crazy about the taste, but maybe I'll try steeping it longer. I'm used to a shot or two of espresso, so that amount of caffeine oughta hold me!

                        1. re: Klunco

                          I agree with Klunco. I make cold-brewed DECAF and whether I then use it for hot coffee or iced, I start vibrating. As we all know, decaf does have SOME caffeine, and a 24 hour cold brew seems to result in a strong concentrate.

                          1. re: greygarious

                            Decaf has to have over 97% of the caffeine removed by law. If you never drink regular and make very strong coffee, I suppose it's possible for that amount to affect you.