Cappuccino Iced Coffee Recipes

Steps:

• In sealable jar, combine instant coffee, sugar and warm water. Cover the jar and shake until it is foamy. Pour into a glass full of ice. Fill the glass with milk. Adjust to taste if necessary.

Steps:

• Mix coffee, half-and-half and sugar; stir until sugar is completely dissolved.
• Pour into tall glass; add ice. Top with COOL WHIP.

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

Steps:

• Using an espresso machine or cappuccino maker, prepare 2 shots espresso.
• Fill a large serving glass 2/3 with ice.
• Do not use extract or ice cream topping in place of syrup (use types specially made for beverages).
• Add vanilla syrup, sugar (if desired), and espresso to glass and top up with cold milk.
• Stir or shake briskly until syrup and sugar is nicely blended in the drink.