Iced Coffee Ree Drummond Recipes

Steps:

• To a blender, add the coffee, vanilla extract, pudding powder, chocolate syrups, chocolate chips and half-and-half. Add 1 cup ice and blend until incorporated and to your desired consistency.
• Pour into your preferred glass and top with whipped cream. Drizzle with the syrups and top with the shaved chocolate.

Steps:

• Add the coffee, milk, chocolate chips, sweetened condensed milk, chocolate syrup and vanilla to a blender. Top off the blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add some half-and-half if you'd like it to be a little richer and creamier.)
• Serve in glasses with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.
• In a large container, mix the ground coffee with 32 cups (8 quarts) cold water. Cover and allow to sit at room temperature 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge to chill. Use as needed.

Steps:

• Add the water, sugar, instant coffee and vanilla to a bowl. Using a hand mixer, whip until light and fluffy, so that the mixture resembles a coffee-colored meringue mixture, about 3 minutes.
• Fill a 12-ounce glass with ice, then pour in the milk. Add the whipped coffee and stir it into the milk.

Steps:

• Lightly whip the cream with the vanilla syrup in a bowl and have on standby.
• In a cocktail shaker, combine the cold brew coffee, milk, chile syrup, chocolate sauce and ice, then shake until frothed and combined. Pour into an ice-filled glass, top with vanilla whipped cream to cover and dust with the cinnamon and cayenne pepper.
• Mix the ground coffee with the water in a large container. Cover and allow to sit at room temperature for 8 hours or overnight.
• Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Refrigerate and use as needed.

Steps:

• In large vessel, combine coffee & cold water, stirring well to make sure all coffee is in contact with water.
• Set aside, to let steep overnight or at least 8 hours.
• With another large vessel & mesh strainer, line strainer with 2 layers of cheese cloth.
• Strain coffee into second vessel.
• Store in refrigerator for up to 2 weeks.
• To Serve:.
• Combine 1/2 coffee, 1/2 milk of your choosing over ice. Sweeten as desired.
• OR.
• Sweeten AND cream with sweetened condensed milk, as desired.