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Iced Coffee for a Warm Day

This 1920s iced coffee recipe and its variations will keep you historically cool on hot days.
Prep Time5 minutes
Cook Time20 minutes
Cooling Time2 hours
Course: Drinks
Cuisine: American
Keyword: coffee, cold, Frappe, iced

Equipment

  • Coffee maker
  • Cocktail shaker (for frappĂ© or frosted variation)

Ingredients

  • 4 tbsp coffee ground for your coffee maker
  • water to fill the coffee maker to the 4-serving line
  • 4 tbsp sugar optional; may use less (or more) to taste
  • 1/2 cup heavy cream (double cream) optional; may use less (or more) to taste
  • 1/2 cup vanilla ice cream For Frosted Coffee variation
  • 3 cups ginger ale OR apple cider For Cider or Ginger Ale variation
  • ice to fill 4 glasses 1/3 - 1/2 full preferably crushed

Instructions

  • Brew 4 cups of coffee.
  • Let cool for at least 2 hours, especially if you use a percolator or another method that produces very hot coffee. If making this in advance, chill in the refrigerator for several hours.
  • Fill each glass halfway with ice, and then pour the cooled coffee over.
  • Add sugar and cream to taste.

Frappé Coffee Variation

  • Fill a cocktail shaker 1/3 with ice, heavy cream, and sugar. Add freshly-made chilled or cooled coffee and shake. Serve. Repeat for the other three servings.

Frosted Coffee Variation

  • Combine 1 cup strong, chilled coffee with 2 tablespoons of vanilla ice cream in a cocktail shaker. Shake until the ice cream dissolves, and serve. Repeat for other three servings.

Iced Coffee with Apple Cider or Ginger Ale

  • Fill each glass 1/4 full with ice. Add 1/2 cup chilled or cooled coffee, and then top with cider or ginger ale -- one or the other, not both.