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Cool Beans with a touch of Java Journal style |
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Iced coffee is becoming more and more popular. Even McDonald’s has jumped on the bandwagon. But the average price of this simple beverage starts at close to two dollars. Since it’s so simple to prepare, why not try your hand at a pitcher?
There are several methods of preparing iced coffee, but “easy” and “fast” are the operative words here.
Depending on the brewing method, iced coffee can be served already chilled or poured hot, double strength, over an equal amount of ice.
Because sugar does not dissolve quickly in cold liquids, it should be added either directly to the hot base, or to the finished product in the form of simple syrup which is available in the coffee section of most grocery stores.
Java Journal has its own version of this beloved beverage. While not too exotic, we think our recipes rank right up there with the best.
Iced Coffee Recipes
Basic Iced Coffee: Start with strong coffee — French roast is a good choice. Use one tablespoon of coffee per cup of water. Brew. Add one to two teaspoons of sugar per cup to hot coffee, then refrigerate until cold. Add one part milk to four parts coffee, and pour over ice.
Strawberry Chocolate Iced Coffee: Brew coffee using the above method. Omit the sugar and add one teaspoon of strawberry powder and one teaspoon of chocolate powder (like Nestle Nesquik). Chill. Add milk, stir well and pour over ice.
Other variations: Try adding one of the following to the Basic Iced Coffee recipe: vanilla, cinnamon, caramel, flavored cream, ice cream or any flavor coffee syrup.
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