April 18, 2010

Iced Coffee Recipe

I hope that everyone had a lovely Shabbat! A friend brought me a recipe for Iced Coffee to try. It tastes excellent!


1/3 C. Instant Coffee Granules
1/2 C. Boiling Water
1 (14 oz.) can of Sweetened Condensed Milk
2 C. Cold Water
1 Qt. Cold Chocolate Milk

Ice Cubes


- Place coffee granules in small bowl, add boiling water. Wisk in sweetened condensed milk and cold water until completely blended.
- Pour coffee mixture into pitcher, add chocolate milk, stir well.
- Chill at least one hour. Serve over ice.

Yield: approx. 8- 1 cup servings.



  1. Oh no! Don't tell me you like coffee! At such a young age, oh dear! ;) Hehe, just kidding! :)

  2. I was given this recipe and tried it with some pumpkins we bought. I multiplied each quantity by 4 and got about 1 quart of syrup. Afterwards, I used the spiced puree to put into the middle of my muffins. (Make a simple muffin mix, put a little batter in the cup, add a tsp of the puree, and then cover the puree with the remaining batter.) Oh so yummy. It's even good as the sweetener in a cup of tea. :D

    Pumpkin Spice Syrup
    1 1/2 cups water
    1 1/2 cups sugar
    4 cinnamon sticks or 1 tablespoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon ground ginger
    1 teaspoon ground nutmeg
    3 tablespoons pumpkin purée


    Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.

    To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for each shot of espresso. For an iced latte, stir together syrup and espresso before adding desired amount of cold milk. For a hot latte, add frothed milk and stir to combine. Top with whipped cream, if desired.



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