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| Cold Gourmet Coffee Recipes |
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Stylish Cocktails Using the Incomparable Flavor of Nica's Coffee |
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• Try to freeze the recipients before pouring your coffee. A chilly cup will avoid that chocolate or whipped cream melt. When using liquid or solid chocolate freeze the recipient along with the chocolate before pouring the drink. This will provide the best appearance and flavor to your drink.
• When decorating your drink with whipped cream, make sure to put it on the top of the drink and cover the cup to keep a uniform appearance of the whole drink.
• Use ice cubes when making cocktails with cream to bring out these flavors. When using a cold coffee mix, it is recommendable to serve it with ice as well as to freeze the coffee base as ice cubes and put in your cocktails as decoration.
• Enrich your cool coffee flavor by using brown caramel sugar instead of the common white sugar.
• When preparing coffee cream, it is preferable to use syrup of fruits such as cherries, pineapples, peach, strawberries or gapes. |
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Cold Coffee Cocktails |
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Ingredients:
-> 1 cup of Del Cafetal brewed coffee, made double-strength if you use a medium roast or with a rich dark roast
->2 rounded tablespoons sugar (extra fine)
->1/2 cup heavy whipping cream
If you want that your Iced Coffee have a touch of flavor, like vanilla, you don't have to use vanilla extract, just use Del Cafetal coffee vanilla flavored or other Del Cafetal flavored presentation like Caramel, Chocolate, Hazelnut, Kahlua and Cognack.
->2 cups ice
Combine the coffee, sugar, cream and ice in a blender and blend until creamy.
Yield: 2 large cups or coffee mugs
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Ingredients
. 2 cups hot chocolate
. 1 cup hot NICA'S coffee (It could be medium roast)
. 1/2 cup milk
. 2 tbs powdered sugar
. 2 scoops vanilla or chocolate ice cream
Whipped cream Step-By-Step
. Mix all the ingredients above in sauce pan
. Heat until bubbling
Serve in mugs with whipped cream
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- Del Caftal Coffee Relaxing |
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Ingredients:
. 1 cup whole milk
. 1/4 cup chocolate syrup (or 1/3 cup cocoa powder)
. 6 cups boiling water allowed to cool for three minutes
. 2 teaspoon brown sugar
. 1 teaspoon cinnamon
. 1/2 cup Del Cafetal ground Medium Roast Vanilla Flavored (ground coarse for press pot).
. whipped cream to garnish Combine the milk, vanilla, chocolate and sugar in a saucepan and heat gently whilst stirring together. Don't let it boil. .
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Greek Frappe at NICA’S STYLE |
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Ingredients:
. Portion - one serving.
. 1 1/2 tablespoon NICA'S coffee (Espresso)
. 1 1/2 cups cold water
. Sugar
. Milk
. Ice cubes In a shaker or blender mix together 5 Tablespoon water, NICA'S coffee and sugar to taste.
Shake contents for about 30 seconds or blend for about 10 seconds. The result should be simply foam.
Pour into tall glass and add the ice cubes. Add remaining water and milk to taste. Put in a straw.
Milk and sugar are according to taste. It is not obligatory to add them.
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- Nica's Cold Coffee Base Mix |
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Ingredients:
. 3 cups of dark roasted grounded coffee
. 9 cups of clean water
. 3 spoons of sugar
Heat the water in a pot until it is about to boil. Once it is ready, remove the pot and add the coffee and sugar. Mix the ingredients in the pot every 5 minutes for 20 minutes. Wait until is gets cooler. After that, filter the mix with a steel strainer, if you cannot get one, you can also use a disposable strainer. You can save the coffee mix in your freezer up to two months as long as keep it in a covered plastic recipient. You may add as much water and sugar as you want to get the perfect flavor you want.
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A very popular cocktail among young people usually enjoyed at the morning or after lunch as a dessert. It is also delicious evening refreshment.
Ingredients:
. ¾ cup of cold coffee mix
. 1 spoon of refined sugar
. 1/3 cup of sweet cocoa
. 1 ice cream spoon coffee flavor
. 1/3 cup of soda
Mix in a blender at low speed the coffee and cocoa until they are perfectly blended. Then pour the mix in a big cup and the ice cream ball. Then, pour the soda slowly over the ice. You can use chantilly cream for decoration with a cherry or chocolate powder on the top of the ice cream.
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