NOLA Iced Coffee

Strong, delicious and oh so easy to make. If you're a coffee lover it's practically a crime that you don't have a jug of this sitting in your fridge right now. The touch of chicory gives the coffee an authentic New Orleans flavor and a lovely roasted, chocolatey kick. Enjoy!

Ingredients:

1/2 pound coarse ground coffee

1 tablespoon roasted and ground chicory

5 cups of cold water

Brown sugar syrup (equal parts brown sugar and water simmered until the sugar is dissolved)

Milk to taste (low fat or whole tastes best)

Ice

Freshly grind the coffee beans and combine with the chicory powder. Place in to bottom of a french press and pour in a third of the water. Stir until you see the grounds form a golden brown foam. Add the rest of the water, place the lid on top (but not pressed) and leave it in the fridge over night (8-12 hours). The next day, to make your coffee, push the press down and pour the coffee into a glass through a strainer. Pour until a third full. Top off with a few teaspoons of the brown sugar syrup and milk to taste (it's a coffee concentrate, so I usually go for a 1:1 ratio). Add some ice and stir. Enjoy!

(Note: the coffee concentrate can last in your fridge for about 4-5 days by itself. Fully mixed with milk and sugar, it's best that day.)

Source: http://alimentageuse.com/home/2013/04/21/blueberry-spinach-super-smoothie/

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Frozen thai iced coffee

This frozen Thai iced coffee kind of feels like a grown-up ice cream bar to me. It’s perfectly sweet and decadent, and the addition of coffee is a serious plus for me —  The toasted coconut on top. I don’t know about you, but I get weak in the knees over its flavor and I love the crunch it adds to this otherwise creamy drink.

Yields: 4 servings

Ingredients:

2 cups strong hot coffee
1 can (14 oz) sweetened condensed milk
1 cup 2 percent or whole milk
1 teaspoon vanilla
1 cup heavy whipping cream
1 tablespoon granulated sugar
1/2 cup sweetened coconut flakes

Directions:

In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.

Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.*

Meanwhile, make the whipped cream: Beat heavy cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.

Toast the coconut: Heat oven to 350 degrees F. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.

Scoop frozen coffee mixture into serving glasses; top with whipped cream and toasted coconut.

Source: http://www.girlversusdough.com/2013/05/23/frozen-thai-iced-coffee/

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