Post by Domestic Goddess on May 10, 2022 21:01:56 GMT -5
Roxygirl at food.com inspired me to make this delicious tasting iced coffee, but I did modify the recipe to soot my taste.
Brown Sugar Iced Coffee
1 cup cold water
1 Tablespoon instant coffee (Maxwell House or Folgers)
1/4 cup half-and-half cream
4 Tablespoons dark brown sugar
6 large ice cubes (8-oz. of ice)
Topping: Cool Whip (or) Reddi Wip
1.) Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir. (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)
2.) Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.
3.) Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).
4.) Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.
Yields: 1 large serving (24 ounces)
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Brown Sugar Iced Coffee
1 cup cold water
1 Tablespoon instant coffee (Maxwell House or Folgers)
1/4 cup half-and-half cream
4 Tablespoons dark brown sugar
6 large ice cubes (8-oz. of ice)
Topping: Cool Whip (or) Reddi Wip
1.) Heat water on top the stove, then add the hot water and instant coffee to a 1-cup glass measuring cup, and stir. (I just add the water and instant coffee to a coffee cup, and microwave it till the coffee is hot enough.)
2.) Place measuring cup or coffee cup, in the refrigerator for at least 35 minutes, to chill the coffee.
3.) Add the chilled coffee to a blender, along with the remaining ingredients, and blend on high until the ice cubes have dissolved into the liquid (about 30-35 seconds).
4.) Pour iced coffee into a tall beverage glass, (enough to hold 24 ounces of coffee), and top with either Cool Whip or Reddi Wip Whipped Topping, and serve.
Yields: 1 large serving (24 ounces)
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