LordEden

Ok, I'm trying to cut down some expensives in my life so I can start saving money up for upcoming trips. I can do pretty good about cutting back food wise, but one beverage has eluded me.

I like these during the summer:



These cost me $2.13 a day on these drinks. That's $10.65 a week, $42.60 a month, $511.20 a year. That's alot of cash to spend on something that I'm sure is simple to make. I look at the side of the can and it says "Espresso..... Milk... Sugar... new jeresy flavor", so basically it is an espresso shot and cream. I want to make something like this at home and take it to work everyday which will cut my spending on coffee next to nothing. During winter months when it is cold, I drink straight coffee. I like these because they are cold and have caffeine in them. I only have access to a regular coffee maker, so espresso shots are out of the question.

My question is this: Does anyone know how to make something like this? Do you have any good and simple cold coffee recipes for summer time? I saw someone post that heating up cold coffee is safe and tasty, is this true? Help me out TFP coffee drinkers.

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Jetée

Is that what you had in mind?

Coffee Fizz (alcoholic in nature)



Coffee Fizz - 147816 - Recipezaar

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PonyPotato

How to Make Iced Coffee | eHow.com

I personally fell in love with iced coffee (especially grabbing a huuuge one from McDonalds on the way to an amusement park), but I try not to drink too much coffee anymore. I'm bouncy enough as is!

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Anormalguy

LE, I regularily see barely used/sometimes brand new basic expresso makers for $5.00 or less at resale shops, thrift stores, etc. Same for coffee grinders.

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LordEden

Seeing how I don't drink coffee on weekends and I'm drinking this before work.... alcoholic drinks are most likely a no-no.

Looks good tho.

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Jetée

This might work better:



Make your own decadent - and very adult - fancy iced coffee drink. This one combines double-strength coffee, chocolate liqueur and whipped cream for a refreshing jolt of a summer drink. To make double-strength coffee, simply double the amount of coffee grounds you normally would use to make a pot. Once the coffee has brewed, remove it from the heat, let it cool, then refrigerate.


-- Decadent Iced Coffee - 283868 - Recipezaar (I'm getting most of these recipes from my French-Canadian friend, 'Boomette', so all thanks are meant for her)

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snowy

You might also try cold-brewing and making a coffee concentrate. It would probably be better for trying to mix something similar to a Starbucks Double Shot, which is essentially espresso, milk, and sugar.

http://www.nytimes.com/2007/06/27/dining/276drex.html

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allaboutmusic

A coffee whisk is an excellent choice for ice coffee IMO.

vanblah

Here's a link directly to the Toddy Coffee website (I couldn't read the NY times link because of registration issues):

Toddy Coffee Maker at Toddy Cafe: Cold Brew Coffee, Acid Coffee Low, Coffee Brewer, Best Coffee Maker

I have made toddy coffee for years (decades even); we used to make it at a place I worked at in the early 90's. I really think it's the best way to drink cold coffee. It's not bad when it's heated up either.

RogueGypsy

I have to add another vote for the Iced Coffee route. The concentrate is way better than espresso and it's already cold.

My brother brews it by the gallon. You have to start with a reasonably good coffee or you will taste how bad the coffee really is, Folgers for example is horribly bitter. He uses the Kirkland (Costco brand) dark roast. If you have access to that get a couple of gallons of their milk as well, the square containers work great to brew the coffee.

Here is what he does: Cut the pouring section of the top, out of the Milk jug (the triangle that is about 1/2 of the top) to use as a brewer. Add 6 cups of coffee, the courser the grind the easier it will be to separate later and 9 cups of water, mix to wet all grounds and remove any air pockets, then leave to brew for 12-24hrs (24 is better). You can use any container to store in the fridge once brewed, a large mouth jar is a plus when transferring the brewed coffee. He uses a gallon Ice tea jug with a spigot on the bottom to make pouring the finished product easier. To separate the grounds from the brew he pours it through a tea towel cupped in the mouth of the jar (POUR SLOWLY), toward the end the collecting grounds will slow the separation so he wrings the grounds in the towel to squeeze out the brewed coffee. Store in the fridge for up to a week.

To make Iced coffee add 1 part coffee concentrate to 4 parts milk, water, cream or what ever combo you'd like.

You may be tempted to add more concentrate, DON'T! This stuff is strong and you will be sorry.

Brock

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LordEden

This looks exactly what I am talking about. Plus side, I don't have to buy any extra items! I have a chinoise that I... found as my last restaurant was closing it's doors for the last time. I'm going by the store today and buying some coffee to try this out. Hopefully by tomorrow I will be drinking freshly made iced coffees!

Thanks snowy!

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wooÐs

For everyday coffee, I usually brew various Starbuck's brands (Verona, French Roast, Sumatra, etc.) as I prefer the strong Italian 'burnt' flavor as opposed to grocery store bland or bitter types. I pour the cooled leftovers in a pitcher I keep in the fridge. Whenever I'm up for iced coffee, I just pour some in a shaker, add syrup (DaVinci Gourmet ? Flavored Syrups, Sauces And Tea Concentrates) if I want a flavored version, cream and Splenda. Add ice. Shake up and pour in a glass. Shaking it not only allows the ingredients to mix better, but it chills much nicer than just adding ice in a glass.

I prefer my hot coffee a little strong too. Which helps with iced coffee. Once the ice starts to melt down, you don't lose much flavor.