I don't make it with instant coffee, that's for sure!!!

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My iced coffee recipe:

Make a pot of coffee. Pour it into a chilled shaker with lots of ice. Shake. Pour it into a glass with ice, add sugar and creamer. Drink.

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i either do what #1 does, or i pour the leftovers from the pot into an ice cube tray and freeze it, then blend it with coffee the next day and add milk and stuff afterward to avoid all the froth.

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That is definitely more like a milkshake than actual iced coffee. it doesn't sound at all bad, though.

Me, I also just make a pot of drip coffee and chill it down with ice in the fridge. I prefer to use lighter coffees for iced coffee than I do for my usual hot coffee.

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My method is I brew a pot of coffee, then put the pot in the fridge and chill overnight. Pour it over ice, and add cream or sugar as necessary.

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The best iced coffee I've had is from a "toddy" coffeemaker -- it cold-brews the coffee and removes most of the acid, making a really smooth cold coffee.

Barring that, I also like to get iced Americanos from local coffeeshops... it's the strength of an iced coffee, but with the rich flavor of espresso.

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For iced coffee, I cold brew http://www.toddycafe.com/, then pour the concentrate over ice & add milk.

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You can do what 1 and 2 do - pour coffee over ice, but 5 (refrigerate the coffee) is the best way since it doesn't end up all watered down. The instant coffee/condensed milk version is definitly more of a milkshake.

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EwwwW.

Try this.. Brewing real coffee, and then cooling it. Only add ice when it has reached room temp. so less of the ice dissolves to dilute the coffee.

http://www.thecoffeefaq.com/9recipesflavorings.html#icedcoffee

http://www.thecoffeefaq.com/

Is a good place to start with coffee questions. Or goto www.coffeegeek.com and join in forums.

Josh

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Gobo,

That EwwwW was not directed at your post, I was just typing too slow and ended up as the seventh post.

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Yeah... no.
70 grams of coffee, grounds VERY coarsly, like for a percolator.
53 ounces of filtered water, room temp.
Combine.
Let sit for 24 hours, stir if you like.
Strain 3 times.
Enjoy the smoooothest cup of iced coffee ever! Also use some of the excess to make coffee iced cubes.

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I guess it matters on how iced down you want your coffee. I drink and Iced Americano every day.... Delights of living in Seattle...
Pour shots of espresso over ice. Add cream or water. They say that the ice shocks the shots. So they are less bitter.
That recipe is almost like a thai coffee. Condensed milk is your thickener and sweetener.
In Italy I asked for iced coffee and they laughed at me, then tried it and liked it...
Good Luck

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The recipe you found is a hybrid of a homemade Starbucks frappacino base and an actual Greek/Euro frappe. The coffee granules/blending with ice are very Greek.

I've worked for 3 coffee cafe/shops. Every single one used condensed milk as an ingredient in the premade Iced Coffee. When I want an iced coffee out, I ask for coffee, iced. If they don't have cold coffee ready for that, I ask them to chill down espresso for me.

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Being allergic to milk but a die-hard uncontaminated coffee lover, I brew a strong pot of coffee, pour some over ice in a cup, and drink it au naturel. I've never felt the need to add sweetener or milk substitute. Other people may crinkle their nose, but it's really quite refreshing on a hot summer's day.

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Iced latte is a double shot of espresso pored over ice and topped off with milk. Something about this is so thirst quenching...I love it.

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Here is a really good iced coffee (if you have a frother, the glass kind where you pump the screen up and down.) I take coffee cooled to room temp and add a couple ice cubes, let it chill. Pour about a half cup of chilled milk (skim or 2%) into the frother along with a tablespoon of flavored syrup or plain old sugar. Froth it up, pour over the coffee, take out the ice cubes, yum.
From gatheratthetable.blogspot.com

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Josh -- no problem, I figured that was the case :)

Actually since I haven't owned a Toddy in a few years, i wonder if the same effect could be achieved by just doing this: mix a half pound of coarse-ground coffee with 4.5 cups of water and let sit for 12 hrs. Then pour through the filter of a Chemex (or other filter). Should end up with "toddy" iced-coffee concentrate.

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Anyone know how Mc Donald's makes their large Iced hazelnut coffees?

I know they use the hazelnut syrup, and I've been told pumps of cream, and it appears they already have the coffee ready (not hot?).

I need more details if there are any available.

I'm also looking for calories, no one at Mc Donald's seems to know, and it's not on the website!

Thanks

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I have had it made for me like that by a friend of mine in Seattle...but she was originally from NH. She said thats how they drank it there. I just brew coffee and chill it...then add ice cubes to a glass and pour the chilled coffee over ice...love the french vanilla creamer from carnation in it...mmm good! I also have had vietnamese coffee...Cafe Suda..its really good..its hot water in this little metal thing that drips through some grounds into condensed milk....its really strong..you stir it till alltheh condensed milk is disolved and pour it over ice..good drink for late night studying or super house cleaning!

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Besosmom2-

Hot espresso over ice does shock the coffee, but it increases the perceived bad bitters.

Cold brew methods are good for sweeter iced coffee. Double strength coffee brought down to room temp, then chilled makes a fuller bodied iced coffee.

For sweeteners I tend to go with simple syrup or stevia powder. It's a bit sweeter than granulated sugar and they both dissolve in cold fluids. Plus both of them dissolve in cold drinks.

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