Nothing quit hits the spot like iced coffee. Growing up my family used to make three types of beverages: iced coffee, wine, and brewed tea in the sun. So, at a very young age I got to know the art of making some fine iced coffee. My family believe that there was an art to making iced coffee, and it was an even bigger task if you wanted something fancy. So, at a young age I was taught some of the best iced coffee recipes. Below are just a few my family has used. Enjoy!

Iced Coffee Cola

Ingredients:
2 (1oz.) squares Unsweetened Chocolate
1/4 cup Sugar
1 cup Strong Coffee, double-strength
2 1/2 cups Hot Milk
1 1/2 cup any cola, chilled
Whipped cream OR vanilla ice cream

In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar, cover and chill. When ready to serve, stir in the chilled cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream.

Coffee Breeze

Ingredients:
3 tablespoons instant coffee granules or espresso powder
1/2 cup boiling water
2 tablespoons sugar or to taste
1 cup non-fat vanilla ice cream or frozen yogurt
1/2 cup (1 percent) milk
1/2 cup evaporated skim milk
2 tablespoons coffee-flavored liqueur, such as Kahlua (optional)
12 ice cubes

Directions:

Dissolve the coffee granules in the boiling water and pour into the blender. Add sugar, ice cream or frozen yogurt, milk, evaporated milk, liqueur (if desired), and ice cubes. Using the ice-breaker button, whirl for 5 to 10 seconds or until the ice is coarsely crushed. Taste for sweetness and add more sugar if you like. Serve immediately. Store any leftover beverage in the freezer and reblend as necessary.

Coffee Punch

Ingredients:
1 pound coffee
3 quarts water
1/2 cup sugar
2 squares unsweetened chocolate
2 quarts milk
1/2 gallon vanilla ice cream

Directions:

Simmer coffee and water until strong; approximately 2 hours. Strain. Add chocolate and sugar stirring until dissolved. Cool slightly. Add milk and refrigerate overnight. Just before serving pour over ice cream.

*This recipe makes about 20 cups!

Learn more about this author, Bethany Dyer.
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