Enjoying an iced coffee instead of buying a more expensive specialty drink is a great way to save money and still satisfy your cravings. Save more, stay alert, and drink what makes you savvy. Give it a try!
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1 serving (16 ounces)
1 cup ice
2 tablespoons simple syrup
2 tablespoons half
2 tablespoons simple syrup
2 tablespoons half & half
- Pour strong, cooled coffee over ice.
Use cooled down or cold coffee. A good balance is half strong coffee and half ice.
- Stir in simple syrup.
Add more or less, depending on how sweet you like your iced coffee.
- Add half & half.
Add more or less, depending on how creamy you like your iced coffee.
TO MAKE STRONG COFFEE:
Use 2-3 tablespoons of ground coffee and 1 cup of water to brew Bull and Bear Brew Black Monday™ in a coffee machine.
Cool down hot coffee is by putting it in the freezer for 15 minutes or in the refrigerator for an hour.
- Strong coffee is key to making great iced coffee so that the ice doesn’t dilute the drink.
- Don’t pour hot coffee into a cup of ice since the ice will melt too quickly, leaving a drink that’s too watered down. Use coffee that has cooled down a bit.
- No need to use the most expensive coffee to make iced coffee unless you’re not adding any sugar or sweetener.
- If the iced coffee is too strong, dilute it by adding cold water.
- The coffee and the simple syrup are great to make ahead of time and both can be stored in the refrigerator in airtight containers. Make coffee the night or two before and let it chill in the refrigerator. The simple syrup will last 2-3 weeks in the refrigerator.
- If you don’t want to wait for hot coffee to cool down in the freezer or refrigerator, put 1/2 cup of ice and a cup of hot coffee into a cocktail shaker and shake 10 times. Pour cooled down coffee into a cup and add 1/2 cup of more ice.
- Brown sugar simple syrup is what I add to my iced coffee but you can use any kind of simple syrup (including flavored) you like. Stirring sugar into a cold drink doesn’t do a great job in sweetening a drink since the sugar just sinks to the bottom. The easiest thing to do is to make a batch of simple syrup at a time and store it in the refrigerator. It’s ready to use whenever you want!
- Flavored syrups Vanilla cinnamon syrup, and brown sugar syrup all taste great with iced coffee.
- Chocolate syrup Add chocolate syrup to turn iced coffee into an iced mocha.
- Coffee creamer To cream, flavor, and sweeten all at once replace the half & half and simple syrup with coffee creamer like my easy, homemade French vanilla creamer.
- Cold foam
Instead of just pouring half & half directly into the drink, make cold foam using a French press!
Calories: 150 | Carbohydrates: 31g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 209mg | Sugar: 29g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg