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Coffee Week Part 1: Iced Coffee Recipes from the Test Kitchen

We’re kicking off National Coffee Week with some of our favorite iced coffee recipes. Great iced coffee is a must in the summer months, but many people enjoy iced coffee year round, especially in warmer climates. It’s still very temperate in September, so try some of these recipes and let us know what you think.

If you have made extra coffee, don’t let it sit on the warming plate. Just remove the coffee and let it cool to room temperature before pouring into ice cube trays and freezing. Add the frozen cubes to your favorite iced coffee recipe so the flavor doesn’t get diluted.

If you have leftover iced coffee from one of the recipes below, pour the mix into ice pop molds and freeze. These make a great treat on a hot day or to use as a handy snack to pull out of the freezer for unexpected guests.

To learn more about Hamilton Beach coffee products, click here.

Caramel Mocha Iced Coffee

Yield: Serves 8
Author: Hamilton Beach Test Kitchen

Ingredients

  • 2 cups milk
  • 1/2 cup caramel topping
  • 1/2 cup chocolate syrup
  • 4 cups ice cubes
  • 7 Tablespoons ground coffee

Instructions

  1. Add milk, caramel topping and chocolate syrup to iced coffee pitcher; stir until well blended. Add ice.
  2. Place brew basket with filter in pitcher; add coffee.
  3. Fill water reservoir to water line. Top with lid, place over brew basket and turn on.
  4. After brewing is complete, remove water reservoir and brew basket.
  5. Stir iced coffee mixture. Top with lid and serve.

Notes

If you are not using one of our Iced Coffee Makers, brew double strength coffee. Place ice and flavoring ingredients in a pitcher. Pour in hot coffee and stir until blended.

Vanilla Chai Iced Coffee

Author: Hamilton Beach Test Kitchen

Ingredients

  • 2 cups milk
  • 1/4 cup sugar
  • 4 cups ice cubes
  • 7 Tablespoons ground coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

Instructions

  1. Add milk and sugar to iced coffee pitcher; stir until well blended. Add ice.
  2. Place brew basket with filter in pitcher; add coffee, vanilla, cinnamon and allspice.
  3. Fill water reservoir to water line. Top with lid, place over brew basket and turn on.
  4. After brewing is complete, remove water reservoir and brew basket.
  5. Stir iced coffee mixture. Top with lid and serve.

Notes

We love to use the Iced Coffee Maker to make this coffee-based twist on chai.

If you are not using one of our Iced Coffee Makers, brew double strength coffee. Place ice and flavoring ingredients in a pitcher. Pour in hot coffee and stir until blended.

Toasted Almond Iced Coffee

Author: Hamilton Beach Test Kitchen

Ingredients

  • 2 cups half and half
  • 1/4 cup sugar
  • 4 cups ice cubes
  • 7 Tablespoons ground coffee
  • 1 teaspoon almond extract

Instructions

  1. Add half and half and sugar to iced coffee pitcher; stir until well blended. Add ice.
  2. Place brew basket with filter in pitcher; add coffee and almond extract.
  3. Fill water reservoir to water line. Top with lid, place over brew basket.
  4. After brewing is complete, remove water reservoir and brew basket.
  5. Stir iced coffee mixture. Top with lid and serve.

Notes

We recommend using the Iced Coffee Maker for quick preparation of your favorite iced coffee recipes. This nutty iced coffee will leave you feeling refreshed.

If you are not using one of our Iced Coffee Makers, brew double strength coffee. Place ice and flavoring ingredients in a pitcher. Pour in hot coffee and stir until blended.

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