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Iced Coffee Variations
Ingredients
| Variations | Ingredients |
| Easy Iced Coffee | 8 Cups (2000 mL) strong brewed coffee, cooled 1-1/2 cups (250- 375 mL) half & half 1/3 cup (75 mL) sugar |
| Caramel Iced Coffee | 8 cups (2000 mL) strong brewed coffee, cooled 1-1/2 cups (250-375 mL) half & half ¼ cup (60 mL) caramel sauce 2 Tbsp. + 2 tsp (40 mL) sugar |
Coconut Iced Coffee | 8 cups (2000 mL) hot strong brewed coffee 1 cup (250 mL) cream of coconut 1 cup (250 mL) half & half Note: Cream of coconut blends best into hot coffee. |
| Chocolate-Coconut Iced Coffee | 8 cups (2000 mL) hot strong brewed coffee 1 cup (250 mL) cream of coconut 1 cup (250 mL) half & half ½ cup (125 mL) chocolate syrup Note: Cream of coconut blends best into hot coffee. |
Directions
Choose Iced Coffee variation.
Place ingredients in Family-Size Quick Stir Pitcher. Plunge to blend.
Serve immediately with ice.
Yield:
- 8 servings
Cook's Tips:
Dark roast coffees work best for Iced Coffee.
Coffee Ice cubes: Pour extra Iced Coffee mixture into the Herb Freezing Tray Set. Cover and freeze; add to Iced Coffee.
Ingredients may be cut in half for 4 servings.
Substitute milk or almond milk for half & half.
