Cooking With Gourmet Coffee

Hot Days, Cold… Coffee?

On a hot day, there’s nothing better than a cold cup of … coffee? Add the words “flavored” and “iced” and the concept is much more palatable. Check out three iced coffee recipes from www.blackjava-coffee.com that will knock your flip-flops off!

Nutty Rainforest Freeze

* 1 cup (6 oz.) Fair Trade Rain Forest Nut coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)

Use basic technique: brew fresh coffee, add sweetener to hot coffee. Fill shaker with ice, add dairy over ice. Add coffee, shake, strain and serve in chilled glass. Garnish with a sweet strawberry, split and hung on the rim of the glass.

Blueberry Rhapsody
* 1 cup (6 oz.) Wild Mountain Blueberry coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)

Uses basic technique. Garnish with fresh blueberries, of course!

Pecan Praline Dream

* 1 cup (6 oz.) Southern Pecan coffee (brewed strong)
* 2 tbsp. heavy cream (or half & half, or…)
* 2 tsp. Sugar (or 2 packets Splenda)
* 1 tsp. Coffee Caramel Sauce

Use basic technique. Then swirl caramel sauce into chilled martini glass before adding strained iced coffee mix… Want a Southern Turtle? Swirl caramel and chocolate sauces in the glass!